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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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A recipe I found in TOH magazine that I adapted, in order to replicate the cream puffs my old college roommate made and brought back to the dorm. This is easier than cream puffs, no filling each puff, yet has the cream puff flavors/texture and then the added chocolate glaze. My family just devoured this dessert and asked that it be made often. Ingredients:
1 cup water |
1/2 cup butter |
1 cup all-purpose flour |
4 eggs |
1/2 cup mini chocolate chip (4 ounces) |
1 1/2 tablespoons butter |
2 tablespoons light corn syrup |
1 (8 ounce) package cream cheese, softened |
3 1/2 cups milk |
3 (3 ounce) packages instant vanilla pudding |
1 (12 ounce) container cool whip |
Directions:
1. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
2. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 minutes or until puffed and golden brown. Turn off oven and open door, let it sit in oven for 5 minutes to dry it out and take away any rubbery texture. Then let it cool completely on wire rack.
3. For glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before in refrigerator before adding filling/topping.
4. For filling, in a large bowl, beat the milk and pudding mixes until smooth then mix in the softened cream cheese. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.
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