A good cream puff is so delightful, especially on a hot summer day, but can you easily make that for a crowd? This recipe offers the light and refreshing taste of a puff pastry with the creamy filling that won’t break your back when baking for a crowd. It is a good thing that Aunt Alisa made it since it did require some bread-making skill to make the crust.
Ingredients
Puff Pastry
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
Filling
- 8 ounces cream cheese, softened
- 4 cups milk
- 3 – 3.4-ounce packages instant vanilla pudding
- 1 ½ teaspoons vanilla
Put it all Together
- whipped cream – made from one pint of heavy whipping cream OR 8 ounces Cool Whip
- chocolate syrup
Instructions
Puff Pastry
- Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9×13.
- Using a small saucepan, bring water and butter to a boil.
- Remove the pan from the heat. Using a wooden spoon stir in the flour until the mixture pulls away from the sides and forms a soft ball.
- Transfer the dough to a large mixing bowl and let rest for about 5 minutes while cooling.
- Add eggs one at a time with an electric mixer. Once all eggs are added, continue to mix for an additional 1-2 minutes or until the mixture is smooth.
- Transfer the dough to the prepared 9×13. Spray the backside of a spatula with cooking spray and spread the sticky dough evenly over the bottom of the baking dish.
- Bake for 20-23 minutes or until the dough is puffed up on the sides of the pan and golden brown. Remove from the oven and cool completely.
Filling
- Beat the softened cream cheese and 1 cup milk until smooth.
- Add the remaining milk, pudding mix, and vanilla. Beat for several more minutes until thickened.
- Spread the pudding mixture over the completely cooled crust.
Put it all Together
- Spread the whipped cream (or Cool Whip) on top of the pudding mixture.
- Cool for at least an hour.
- Drizzle each piece with chocolate syrup as you serve it.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8
