Cream Puff DessertPrint Print Without Images
This recipe from my friend, Shirley, involves a few steps, but is oh-so-worth-it! Plus, it serves a crowd and can be prepared ahead of time. I served this at a summer barbeque and one of my friends looked up at me wide-eyed and said “I can’t believe I ate that whole piece already. Where did it go?” It’s that delicious!
- Bring water and butter to a boil, turn heat down to low.
- Add flour all at once, and stir until mixture forms a ball. Take off the heat.
- Add eggs one at a time, beating well after each addition until smooth and satiny. You can use a handheld mixer for this, or get out the wooden spoon and exercise those arm muscles!
- Spread in a greased 10×15 inch pan.
- Bake at 400 degrees for 30-35 minutes or until crust is golden. Crust will be puffy – do not prick as it deflates as it cools.
- In a medium sized saucepan mix cornstarch, sugar, eggs and salt until there are no lumps. Add milk and whisk until smooth.
- Cook, stirring often over medium heat, until mixtures comes to a boil and thickens. Remove from heat.
- Stir cream cheese into hot mixture, using a mixer if necessary. Don’t worry if there’s small bits of cream cheese left, the whipping cream will cover it all up! Add vanilla, cover and cool.
- Spread cooled filling onto cooled crust.
- Whip cream and add sugar and vanilla. Spread over pudding.
- It can be served right away, but it’s best served after being refrigerated for a few hours – it slices nicer.
- Drizzle with chocolate sauce, and serve with seasonal fresh fruit or sliced bananas.
- Store any leftovers (if there are any) in the refrigerator.