Cream puff cake has four components: pate a choux, pastry cream, whipped cream, and ganache.
I make the first two components on one day and then finish the dessert on the next day.
I have made the vanilla cream both with and without cream cheese, and both work just fine.If leaving out the cream cheese, increase the cornstarch by 1 Tablespoon per 2 cups of dairy.
First, bake the pate a choux in a non-stick pan until puffed and dry.
After it cools, trim parts that rose high!
Slide the base onto a cooling rack to cool so it doesn't get soggy on the bottom.
Make the filling on the stove-top, whisking constantly.
Boil for 2 minutes, then strain into a bowl with vanilla and cream cheese, if using.
Fill pate a choux & refrigerate until cold.
Whisk some instant clear jel into your sugar, and then add to your cream as it whips.Once it reaches firm peaks, spread it onto your cooled and set filling.
Make the ganache by pouring boiling cream over chocolate. Let it sit, then whisk slowly until shiny and smooth.Let it cool, and then spread it on top of the whipped cream layer.
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