This cream puff cake, known as “Mraky” (clouds) in Czech and Slovak bakeries, is a retro dessert that tastes like a classic pastry shop. It combines airy choux pastry, a rich vanilla cream and a layer of whipped cream.
The vanilla cream is thick, old-school and made with 120 g (1 cup) of flour, yet it melts on the tongue. The trick is cooking the base until perfectly smooth. How do you keep the choux from collapsing in the oven?
How to Make Cream Puff Cake
Cook the choux pastry and let it cool completely before adding the eggs, one at a time. Bake two sheets. Cook the cream until smooth and beat it into soft butter. Then layer the choux, the cream, whipped cream and chocolate.
At a Glance
- Prep time: 45 min, plus chilling
- Baking time: 46 min (2 × 23 min)
- Servings: 20 slices (large baking sheet)
- Difficulty: Advanced
- Calories: about 350 kcal per slice
- Trend: Holiday baking / retro
Ingredients
(US cups, with metric in brackets)
For the choux pastry
- 1 cup plus 1 tablespoon (250 ml) water
- 10 1/2 tablespoons (150 g) butter (or stick margarine)
- 1 1/4 cups (150 g) all-purpose flour
- 6 medium eggs
- 1 pinch salt
For the vanilla cream
- 2 cups plus 2 tablespoons (500 ml) milk
- 1 cup (120 g) all-purpose flour
- 1 cup plus 3 tablespoons (140 g) powdered sugar
- 1 teaspoon vanilla extract or vanilla sugar
- 2 sticks plus 2 tablespoons (250 g) butter, softened
- Rum, to taste
For finishing
- 1 2/3 cups (400 ml) heavy whipping cream, at least 33% fat
- 5 1/4 oz (150 g) baking chocolate
- 1 tablespoon vegetable oil (or a piece of vegetable shortening)
Instructions
- Choux pastry: Put the water, butter and salt in a saucepan. Bring to a boil until the fat has melted completely.
- Take the pan off the heat. Add all the flour (1 1/4 cups / 150 g) at once and stir quickly with a wooden spoon until a smooth ball forms.
- Return the pan to low heat and cook the dough, stirring constantly, for about 2 minutes. It must pull away from the sides of the pan.
- Transfer the dough to a bowl and let it cool completely. This is a key step, because hot dough would cook the eggs.
- Beat the eggs into the cooled dough with a mixer, adding them one at a time. Add the next egg only when the previous one is fully absorbed.
- Divide the dough in half. Spread each half evenly onto a large baking sheet lined with parchment paper.
- Preheat the oven to 400°F (200°C) on top-and-bottom heat. Bake for exactly 23 minutes. Do not open the oven for the first 15 minutes, or the dough will collapse. Bake both sheets.
- Cream: In a saucepan, mix the 1 cup (120 g) flour with the powdered sugar and vanilla. Pour in the cold milk.
- Whisk everything thoroughly so there are no lumps.
- Bring to a boil, stirring constantly, and cook to a very thick paste (similar to cream of wheat). This takes about 3 to 5 minutes.
- Pour the paste into a bowl, cover it with plastic wrap pressed directly onto the surface and let it cool completely to room temperature.
- In another bowl, beat the softened butter until fluffy. Beat in the cooled paste a spoonful at a time, then add rum to taste.
- Assemble: Place one baked sheet on a serving tray (the one that baked less attractively goes on the bottom).
- Spread all of the vanilla cream evenly over the sheet.
- Whip the heavy cream to stiff peaks and spread it over the cream.
- Cut the second sheet into squares on a cutting board (the size of the future slices) and arrange them on the whipped cream.
- Melt the chocolate with the oil and pour it over the top. Refrigerate to set, ideally overnight.
Video Recipe
Tips for Perfect Cream Puff Cake
- Why 1 cup of flour? This retro recipe thickens the cream with flour instead of pudding mix, so the cream is very firm. To avoid tasting raw flour, cook the paste for at least 2 minutes after it thickens.
- Cut the top sheet first. Baked choux is firm. If you cut the top sheet into squares ahead of time, the cake slices cleanly and the cream and whipped cream do not squeeze out when you serve it.
Easy Variations
- Caramel version: Instead of the vanilla cream, use caramel whipped cream, as for profiteroles.
- Chocolate version: Instead of the vanilla cream, cook a thick chocolate cream.
Frequently Asked Questions (FAQ)
- Why did my choux sheets collapse? Either the oven was opened too early, or the dough was not cool enough when you added the eggs. The first 15 minutes of baking are critical.
- What if my cream has lumps? Press the cream through a sieve. To prevent lumps, always whisk the flour and sugar into the cold milk first, and only then start cooking.
- Does cream puff cake have to chill overnight? That is best. The choux needs time to absorb moisture from the creams so the whole cake softens and holds its shape.
- How should I store it? Keep it in the refrigerator only and eat it within 2 to 3 days.
- Can I make it ahead for Christmas? Bake the choux sheets and make the vanilla cream a day ahead, then assemble the cake the evening before serving so it can chill overnight.
The result is an impressive dessert that looks like it came from a famous pastry shop. Store it only in the refrigerator and eat it within 2 to 3 days.
The recipe is based on a version by Jana C., adapted by the We Cook With Love team.
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