I wish someone would go ahead and do this so I don't have to; I suspect that the bottom won't take to the pan, the top will be amorphous and the cream pocket will either be so big it collapses or will be very difficult to fill, cut, and eat. But I don't KNOW that, and if it works it would be pretty neat.
I think this is a very difficult task...mostly because I doubt the puffs will fill in the castle shape, secondly because it will be difficult to fill it with cream.
Are you just interested in this as a possibility or seriously want to make this?
If seriously, which is more important, the cream puff texture and filling or the castle shape?
If the first, there is a wonderful dramatic French cake made of cream puffs called croquembouche, which is so dramatic it is often served at weddings.
If the second, there are tons of recipes and directions for making a castle-shaped cake for, say, a birthday party.
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=castle+shaped+cake
PS I meant to say, if you're serious about making the cream puff cake in a shaped pan, try the idea out in a small pan, to see how well it works and to figure out solutions to problems that appear before you invest time, energy & ingredients in a large cake.
Either way, please tell us what you make and how it works out...
3 Comments
Are you just interested in this as a possibility or seriously want to make this?
If seriously, which is more important, the cream puff texture and filling or the castle shape?
If the first, there is a wonderful dramatic French cake made of cream puffs called croquembouche, which is so dramatic it is often served at weddings.
If the second, there are tons of recipes and directions for making a castle-shaped cake for, say, a birthday party.
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=castle+shaped+cake
Either way, please tell us what you make and how it works out...