A crisp base, delicate vanilla pudding cream, and light whipped cream make up the fluffy Clouds dessert, which can be easily sliced into neat portions once chilled. Clean layers and simple decoration give it a festive appearance, yet it’s perfect as a sweet treat with coffee too.
Preparation is not complicated; the key is to let both the baked base and pudding cool completely, and to chill the finished dessert in the fridge for at least 3–4 hours. If you wish, you can substitute the vanilla pudding with cream or caramel pudding, and finish the top with sugar, cocoa, or chocolate.
What You Will Need
For the crisp base:
- 1 sheet of crisp or puff pastry, about 250–300 g,
- 1 egg for brushing – skip this for puff pastry, just prick it with a fork,
- a pinch of flour for dusting.
For the pudding cream:
- 2 packets of vanilla pudding powder,
- 750 ml milk,
- 80–120 g sugar, to taste,
- 120–150 g softened butter,
- 1 teaspoon vanilla extract, optional.
For the whipped cream layer:
- 500 ml heavy cream (33–36% fat),
- 1 whipped cream stabilizer, optional,
- 1–2 tablespoons powdered sugar, to taste.
For finishing:
- powdered sugar for dusting, or grated chocolate or cocoa,
- dark chocolate squares or almond flakes, optional.
Step-by-Step Preparation:
1. Preparing the base: Roll out the pastry to fit a baking tray about 30 × 40 cm, using a little flour for dusting as needed. Transfer it to the tray and prick the bottom all over with a fork. You can brush crisp pastry with egg; for puff pastry, skip the egg.
2. Baking: Bake the prepared base at 190 °C for about 12–15 minutes, until golden. Let it cool completely after baking so the cream won’t melt and the layers stay cleanly separated.
3. Cooking the pudding: From 750 ml milk, vanilla pudding powder, and 80–120 g sugar (to taste), cook a thick pudding. Cover the surface directly with cling film to prevent a skin from forming, and let it cool completely to room temperature.
4. Making the butter cream: Beat the softened butter until fluffy. Gradually beat in the cooled pudding and, if desired, vanilla extract, until you have a smooth and airy cream. The butter and pudding should be at similar temperatures.
5. First layering: Evenly spread the pudding cream over the completely cooled baked base. Smooth the surface carefully so the whipped cream layer will hold well and the finished slices look neat.
6. Whipping the cream: Whip the well-chilled cream with 1–2 tablespoons powdered sugar until stiff peaks form. If needed, add a stabilizer to help the layer hold its shape when chilled and sliced.
7. Second layering: Spread the whipped cream over the pudding cream. You can smooth the surface into an even layer, or use a spoon to create small, irregular “clouds” that match the dessert’s name.
8. Chilling: Place the finished dessert in the fridge for at least 3–4 hours, ideally overnight. Sufficient chilling will firm up both the pudding cream and whipped cream, making slicing easier.
9. Finishing and serving: Dust the top with powdered sugar, cocoa, or grated chocolate. Add dark chocolate squares or almond flakes to taste. Slice the dessert with a hot knife, wiping it clean after each cut.
How to Achieve Clean Layers and Neat Slices
The most important thing is to spread the cream only on a completely cooled base and use pudding cooled to room temperature. The butter and pudding should be at similar temperatures so the resulting cream stays smooth and doesn’t curdle.
Before slicing, let the dessert set thoroughly in the fridge. Warm the knife in hot water, dry it, and repeat this process before each cut.
Possible Variations for the Cream and Base
You can replace part of the butter with mascarpone or sour cream for a fresher-tasting cream. Vanilla pudding can be swapped for cream or caramel pudding, and you can add vanilla to the whipped cream to taste.
For quicker preparation, use ready-made puff pastry sheets. The dessert can also be served with fresh strawberries or raspberries, which add a slightly tart note to the sweet cream.
Storage and Serving
Clouds are perfect for celebrations, festive tables, or as a treat with coffee. They keep in the fridge for 2–3 days and are often even better the next day, as the layers have time to set and firm up. Store them chilled so the whipped cream and pudding cream hold their shape.
