Instructions

1. Make the Choux Pastry

1. Preheat oven to 200°C (400°F).

2. In a pot, bring water, butter, and salt to a boil.

3. Add flour all at once, stirring quickly until the dough forms a ball and pulls away from the sides.

4. Remove from heat and let cool for 5 minutes.

5. Add eggs one by one, mixing well after each until smooth and glossy.

6. Pipe or spoon the dough into a ring or round cake shape on a baking tray.

7. Bake for 25–30 minutes, until golden and puffed.

8. Cool completely, then slice horizontally into two layers.

2. Prepare the Cream Cheese Filling

1. Beat cream cheese until smooth.

2. Add powdered sugar and vanilla, mix well.

3. In a separate bowl, whip the heavy cream until stiff peaks form.

4. Fold the whipped cream into the cream cheese gently to create a fluffy filling.

3. Optional Custard Layer

1. Mix milk and instant pudding until thick.

2. Add cream cheese and beat until smooth.

3. Spread this custard as the first layer on the bottom half of the choux pastry.

4. Assemble the Cake

1. Place the bottom choux pastry layer on a plate.

2. Spread the custard layer (optional).

3. Add the fluffy cream cheese filling on top.

4. Place the top pastry layer back on.

5. Dust generously with powdered sugar.

5. Chill & Serve

• Refrigerate for at least 1–2 hours before slicing.

• Serve cold for the best texture.