Description
A light and luscious layered take on classic cream puffs, featuring a golden choux pastry base crowned with silky vanilla cream and a touch of chocolate. Elegant enough for guests, easy enough for any night.
Ingredients
- Butter: 1/2 cup, unsalted, melted for the choux base
- Water: 1 cup, helps create steam for lift
- All-Purpose Flour: 1 cup, the structure for choux pastry
- Eggs: 4 large, room temperature for better rise
- Instant Vanilla Pudding Mix: 2 packages, 3.4 oz each for a quick creamy filling
- Milk: 3 cups cold, to whisk with pudding
- Heavy Whipping Cream: 1 cup, whipped to soft peaks for lightness
- Powdered Sugar: 2 tablespoons, to sweeten the whipped cream
- Cream Cheese: 4 oz softened, optional for added tang and richness
- Chocolate Syrup or Chocolate Shavings: to garnish the top
Instructions
- Preheat Your Equipment: Heat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Combine Ingredients: In a medium saucepan over medium heat, melt butter with water until it just simmers. Remove from heat, add flour all at once, and stir until a smooth ball forms. Let cool 3 to 4 minutes, then beat in eggs one at a time until glossy and smooth.
- Prepare Your Cooking Vessel: Spread the choux dough evenly into the prepared 9×13 inch dish, pushing slightly up the sides.
- Assemble the Dish: Bake 25 to 30 minutes until puffed and deep golden. Cool completely on a rack. In a bowl, whisk pudding mix with cold milk for 2 minutes until thick. In a separate bowl, whip cream with powdered sugar to soft peaks, then fold into the pudding. If using, beat the softened cream cheese until smooth before whisking into pudding prior to folding in the whipped cream.
- Cook to Perfection: No further baking needed. Ensure the pastry base is fully cooled before topping to keep it from softening too quickly.
- Finishing Touches: Spread the cream layer over the cooled pastry. Drizzle with chocolate syrup or add chocolate shavings.
- Serve and Enjoy: Chill at least 1 hour to set. Slice into 12 squares and serve cold.
Notes
- For the best texture, use room temperature eggs in the choux dough.
- Whip cream only to soft peaks so the filling stays airy.
- Chill overnight if time allows, flavors meld and slices cut cleaner.
- To slice neatly, dip a sharp knife in hot water and wipe dry between cuts.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 110 mg