Cream Puff Dessert

This Cream Puff Dessert is a simple, yet elegant dessert everyone seems to love. With a cream puff base, a homemade pudding filling and whipped cream on top, it's great on it's own or with a drizzle of chocolate on top!

Prep Time30

Cook Time20

Chill Time5

Total Time5 50

Course: Dessert

Cuisine: American

Keyword: dessert

Servings:

Calories: 284kcal

Author: Kelsey Byrnes

Ingredients

Cream Puff Layer

1 cup water
1/2 cup butter
1 cup flour
4 eggs

Filling

2/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 1/2 cup whole milk
4 egg yolks
One 8 ounce block cream cheese softened
2 tablespoons butter
1 teaspoon vanilla extract
One 8 ounce tub whipped topping
Chocolate sauce and fresh berries for garnish, if desired

Instructions

For the Cream Puff Layer

Preheat oven to 400℉.
Grease a 9x13-inch baking dish and set aside.
Boil the water and butter in a medium saucepan.
1 cup water, 1/2 cup butter
Remove from the heat and stir in the flour until it forms a ball; let rest for 5 minutes to cool off a bit.
1 cup flour
Add the eggs one at a time, whisking until smooth after each addition. Once all the eggs are added, continue to stir for one minute. The batter should be smooth and slightly sticky.
4 eggs
Spread the mixture into the bottom of the baking dish.
Bake for 20 minutes or until golden brown. When you remove it from the oven, it'll be puffy on the bottom and the crust will puff up the sides of the pan.
Let cool for at least 30 minutes.

Make the Filling

Whisk together the sugar, cornstarch and salt in a saucepan.
2/3 cup sugar, 1/4 cup cornstarch, 1/8 teaspoon salt
Add the milk and whisk until combined.
2 1/2 cup whole milk
Cook over low to medium-low heat, whisking frequently, until it reaches a boil.
Add the egg yolks to a separate mixing bowl.
4 egg yolks
Pour some of the boiling mixture into the egg yolks (1/2 - 1 cup is fine; doesn't need to be exact!) and whisk until well-combined.
Pour the egg mixture into the saucepan with the rest of the pudding mixture and whisk well.
Place the pan back onto the stovetop and cook on medium heat until bubbly, whisking constantly.
Once bubbling, remove from the heat and stir in the cream cheese, butter and vanilla extract until smooth.
One 8 ounce block cream cheese, 2 tablespoons butter, 1 teaspoon vanilla extract
If you notice any lumps, you can run it through a sieve.
Cover the pudding with plastic wrap and refrigerate for at least one hour.

Assemble and Garnish

Give the pudding a stir and pour it into the cream puff layer.
Cover with plastic wrap and refrigerate for 4-6 hours or overnight.
Spread whipped topping over the pudding and drizzle the top with chocolate syrup.
One 8 ounce tub whipped topping, Chocolate sauce and fresh berries

Notes

*If you'd prefer to use instant vanilla pudding mix, you certainly can. Here's how: Skip steps 1 through 10 in the "filling" section of the recipe. Instead, use a hand mixer (or a whisk) to combine an 8 ounce package softened cream cheese, one 6 ounce package instant vanilla pudding and 1 cup of milk. Once that's combined, add two more cups of milk (3 total) until smooth. This will be your filling!

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