Thursday, November 19, 2009

Cream Puff Dessert

This is a bit of a wow factor, and much more fussy than I normally make for desserts. Actually, I don't make desserts very often besides cookies, so this was a bit of splurge. Plus, the photo shoot for the finished piece was pretty rushed because my husband and son were already woofing down theirs, and I was dying for a chocolate rush.

We don't keep chocolate syrup in the house, so I was planning to buy a small can to use for the dessert. Of course, at the store the big bottles were Buy One, Get One Free. It was the eternal struggle of Frugal vs. Healthy. I think I stood there for a solid 5 minutes, playing mental give & take. Frugal won. So now we have 2 big bottles of chocolate syrup - look for a recipe for brownies using chocolate syrup coming soon!

I made a half recipe with an 8 x 8 pan, and it worked great. The crust was a little thicker, but not enough to throw the recipe. Someday I'm going to use this same recipe to make regular cream puffs with a piping bag, but I have yet to do it!

Cream Puff Dessert
Makes 12 servings

1 cup water
1/2 cup butter or margarine
1 cup flour
4 eggs
2 packages small instant vanilla pudding
8 ounces softened cream cheese
1 package whipped cream
Chocolate syrup for garnish

Bring water and butter to boil. Add flour. Remove from heat and stir till it forms a ball (1 minute)

Add eggs one at a time and beat until smooth.

Spread on 11 X 15 ungreased cookie sheet. (I used a 8 x 8 for a half recipe)

Bake at 400 degrees for 30 minutes.

Filling:
Make instant pudding according to package directions. Blend in cream cheese. (This works best when the pudding and cream cheese are room temp...I once tried to mix them both straight out of the frig and it was horrible)

Spread over crust. Top with whipped cream.

Drizzle chocolate syrup over whipped cream and serve!

I'm sharing this at Eat at Home's Ingredient Spotlight: Cream Cheese.

Easy Cooking | Simple Cooking

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