Ingredients:
- 2 sheets of puff pastry
- 400ml milk
- 1 packet vanilla pudding mix
- 3 tablespoons sugar (for the pudding)
- 400ml heavy whipping cream
- Sugar to taste (for the whipped cream)
- 30g milk chocolate, for drizzling
Instructions:
- Preheat your oven according to the puff pastry package instructions.
- Using a cake mold as a guide, cut out two pieces from the puff pastry sheets. Bake one sheet whole and slice the other into individual cake-sized pieces.
- Place the pastry in the oven and bake until it turns a golden-brown color. This usually takes a few minutes but follow the specific instructions on the puff pastry packaging.
- While the puff pastry is baking, prepare the vanilla pudding. Combine the milk, pudding mix, and 3 tablespoons of sugar in a saucepan. Cook according to the pudding package instructions.
- Once the puff pastry is baked and cooled, place the whole sheet at the bottom of your cake mold.
- Pour the cooked pudding over the base layer of puff pastry and let it cool completely. This will form the first creamy layer of your cake.
- In a separate bowl, whip the heavy cream until stiff peaks form. Add sugar to your liking.
- Once the pudding layer has set and cooled, spread the sweetened whipped cream over it.
- Next, layer the baked puff pastry pieces on top of the whipped cream.
- Refrigerate the assembled cake overnight to allow the layers to meld and set.
- Before serving, melt the milk chocolate and drizzle it over the cake for a decadent finish.
Slice, serve, and savor this effortlessly elegant cream puff cake
