Directions: |
Directions:Preheat the oven to 400º. Coat a 9x13-inch glass baking dish with cooking spray. Set aside. In a 4-quart saucepan heat butter, water and salt over medium heat. When the butter has melted completely and the mixture begins to boil, remove it from the heat. Immediately mix flour into the saucepan and stir with a wooden spoon until mixture pulls away from the sides of the pan and forms a smooth ball. Allow the mixture to cool for about 5 minutes. Adding only one egg at a time, beat each egg into the flour mixture with a wooden spoon. The mixture will separate with the addition of each egg but then come back together, forming a smooth paste-like batter. Spread batter into the bottom of the prepared baking dish. Bake for 25 minutes or until the edges have puffed up the sides of the baking dish and the batter is golden brown. Some of the batter on the bottom of the dish may puff up also, which is fine. Cool completely. Whisk with a wire whisk attachment on a standing mixer to beat together softened cream cheese, pudding, milk and heavy cream. A wire whisk will help to break down the cream cheese, but it is important that the cream cheese is quite soft before mixing.
Tip: You can also beat the cream cheese and pudding mix and gradually add the milk/cream to keep the mixture smooth. A few lumps in the finished filling won’t matter. Spread pudding mixture to fill the cooled puff. Spread the whipped topping evenly over the pudding filling. Serve with hot fudge sauce drizzled over the top.
|
This recipe for Cream Puff Dessert is from