Rosie's Cream Puff Cake

I presented Rosie with this cake for her birthday on The View, topped with chocolate sauce, candles and sparklers.

Cream Puff Dough
  • 1/2 cup butter
  • 1 cup water
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 pint whipped cream
  • A smaller version can be made as follows. Place a layer of cream puffs on a 12 inch plate, add a slighter smaller second layer and continue stacking layers until the top layer is a single cream puff. Top with candles and sparklers.

    You can also serve the cream puffs individually covered with chocolate sauce.

    To make cream puffs

    Place the butter and water in a saucepan. Heat until the water is boiling and the butter is melted. Remove from heat and add flour and salt all at once. Put the pan back on the heat and stir constantly until the mixture leaves the sides of the pan and forms a ball. Remove from heat and let cool 5 minutes. Add the eggs one at a time, beating vigorously after the addition of each egg until the mixture has a smooth and velvety consistency.

    Using a small cookie scoop or a tablespoon, scoop up walnut sized rounded mounds of dough and place on air baked cookie sheet one inch apart. Bake at 350 degrees for 15 minutes or until puffed and very light brown. Transfer to wire rack to cool.

    This recipe can make 40 small cream puffs.

    Whip one pint of whipping cream at high speed. Add two tablespoons of sugar and continue whipping until firm peaks form. Put whipped cream in a pastry bag fitted with a tip and fill cream puffs by inserting the tip into the bottom of the cream puff.