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Moon Cake - Deconstructed Eclair Recipe

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This recipe for Moon Cake - Deconstructed Eclair is from Ramona Schrauben's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
1 cup boiling water
1 cup flour, sifted
4 eggs unbeaten
2 small packages instant vanilla pudding
4 cups milk
8 oz. cream cheese, softened
1 large container of Cool Whip
Directions:
Directions:
Preheat oven to 400°. Grease a baking sheet. Put butter in a 3-quart saucepan and pour boiling water over butter. Heat just to boiling stirring until butter melts. Add flour all at once to butter mixture and stir constantly with a wooden spoon until mixture leaves sides of pan and forms a ball. Remove from heat and immediately add eggs one at a time, beating to a smooth paste after each addition. Continue to beat until smooth and velvety. Spread this cream puff mixture as evenly as possible on a baking sheet and bake for 30 minutes. It will bake bumpy, not smooth. Cool completely.

Blend instant vanilla pudding with milk and mix well. Add cream cheese and beat together. Pour over puff pastry. Spread Cool Whip over pudding layer. Drizzle with your favorite chocolate topping.

 

 

 

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