When you crave an absolutely iconic, luxurious, and renowned dessert whose unmistakable taste outshines any classic cake, forget about the tedious process of shaping individual cream puffs. Say goodbye to boring pastries—this large caramel cream puff tray cake made from honest choux pastry, rich caramel pudding cream, fluffy stabilized whipped cream, and a glossy homemade caramel glaze is the ultimate treat that will disappear from the table in no time. The secret to success lies in perfectly preparing the choux pastry, strictly not opening the oven during baking, and making real homemade caramel from cream.
What you’ll need for a large tray:
For the choux pastry:
- Water: 750 ml
- Butter: 230 g
- All-purpose flour: 230 g
- Pinch of salt: to balance the flavor
- Eggs: 8 (medium, at room temperature)
For the rich caramel filling:
- Whole milk: 750 ml
- Caramel pudding powder: 2 packets
- Powdered sugar: to taste
- Butter: 250 g (must be at room temperature)
For the whipped cream layer:
- Heavy whipping cream (min. 33%): 500 ml (well chilled)
- Whipped cream stabilizer: 2 packets
- Sugar: to taste
For the homemade caramel glaze:
- Granulated sugar: 250 g (for melting)
- Heavy whipping cream: 250 ml (hot)
Step-by-step preparation:
1. Preparing the choux pastry: In a wide pot, heat the water with butter and a pinch of salt. Once the mixture starts to boil, add all the flour at once and stir vigorously over low heat. Cook the dough (“choux”) until it stops sticking to the spoon and the sides of the pot, and a thin white film forms on the bottom (this takes about 10 minutes). Let the mixture cool slightly, then beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
2. Baking the crispy layers: Divide the choux pastry into two equal parts and spread each evenly with a spatula onto two baking trays lined with parchment paper. Bake in a preheated oven at 200°C (392°F) for about 30 to 40 minutes until golden brown. Attention, extremely important: Do not open the oven during the first 15 minutes of baking, otherwise the choux pastry will collapse! The baked layers should be firm and crisp to the touch.
3. Caramel cream and whipped cream: Prepare a thick cream from the milk and two packets of caramel pudding powder according to the package instructions, then let it cool completely, stirring occasionally. Beat the butter with powdered sugar until fluffy, then gradually add the cold caramel pudding by the spoonful, mixing until smooth. In a separate clean bowl, whip the heavy cream with the stabilizer and sugar until stiff peaks form.
4. Making the homemade caramel glaze: Pour the granulated sugar into a wide pot and let it slowly melt over low heat into a light golden caramel. Once the sugar is melted, carefully and gradually pour in the hot cream while stirring constantly (be careful, the mixture will bubble up vigorously!). Stir over low heat until the caramel is fully dissolved and the glaze thickens slightly.
5. Assembling the cream puff tray cake: Spread the caramel cream evenly over the first baked pastry layer. Then gently spread the whipped cream on top. Cover with the second pastry layer and immediately pour the still-warm caramel glaze over it. Place the dessert in the fridge to set thoroughly, ideally overnight.
Proven tips for the best result:
- Do not open the oven: Keeping the oven closed for the first 15 minutes is absolutely crucial for the choux pastry to rise properly and create hollow pockets.
- Working with hot caramel: When pouring hot cream into the melted sugar, be very careful due to the hot steam and vigorous boiling.
- Perfect slicing after chilling: Let the caramel cream puff rest in the fridge until the next day—the pastry layers will soften from the cream’s moisture and the dessert will slice beautifully.
