Delicious Cream Puff Delight

This cream puff dessert transforms the classic French pastry into a crowd-pleasing sheet pan treat that combines crisp pastry with creamy vanilla layers. After years of bringing this to family gatherings, it's become my signature potluck contribution that disappears within minutes.

I first made this for my daughter's graduation party when I needed something elegant but easy to serve to dozens of guests. The empty pan and countless requests for the recipe proved it was a winner.

Ingredients

• Water: essential for creating steam that puffs the pastry
• Butter: use real butter not margarine for best flavor and texture
• All purpose flour: creates the structure for our pastry shell
• Eggs: provide lift and richness to the crust
• Cream cheese: brings tangy richness to balance the sweetness
• Milk: whole milk produces the creamiest results
• Instant French Vanilla Pudding: creates quick foolproof filling
• Whipped topping: folding in gently keeps it light and airy
• Chocolate syrup: adds elegant finish and flavor contrast

Step-by-Step Instructions

Prepare the Baking Pan:

Preheat your oven to exactly 400°F which ensures the pastry rises properly. Spray your 13x9 baking dish thoroughly with nonstick spray focusing on the corners where sticking often occurs.

Create the Choux Pastry:

Combine water and butter in a heavy bottomed saucepan over medium heat. Watch carefully as the butter melts completely and wait until the mixture reaches a full rolling boil. Remove from heat immediately to prevent evaporation which would affect your pastry texture.

Add the Flour:

Working quickly add all the flour at once to the hot liquid. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a cohesive ball. This step creates the foundation for the perfect puff pastry texture.

Cool the Dough:

Transfer the hot dough to a mixing bowl and allow it to rest for precisely 5 minutes. This cooling period prevents the eggs from cooking when added which would ruin the texture of your pastry.

Incorporate the Eggs:

Add eggs one at a time beating thoroughly with an electric mixer between each addition. This gradual incorporation creates air pockets that will expand during baking. Continue beating for a full two minutes after all eggs are added until the mixture becomes glossy and smooth.

Spread the Pastry Base:

Transfer the sticky dough to your prepared baking dish. The dough will be extremely sticky so spray an offset spatula with cooking spray and use gentle pressure to spread it evenly across the entire bottom of the pan reaching all corners.

Bake the Crust:

Bake for 20 to 23 minutes watching carefully as it puffs and turns golden brown. The pastry should rise dramatically around the edges. Allow to cool completely before filling which prevents the cream from melting.

Prepare the Filling:

Beat softened cream cheese with one cup of milk until completely smooth using an electric mixer on high speed. Room temperature cream cheese is essential for preventing lumps. Add remaining milk and pudding mix beating for several minutes until thickened to a soft pudding consistency.

Assemble the Layers:

Spread the pudding mixture in an even layer over the cooled crust ensuring it reaches all edges. Top with whipped topping using gentle strokes to create a smooth attractive surface. Refrigerate for at least one hour or preferably overnight to allow flavors to meld.

Finish and Serve:

Just before serving drizzle chocolate syrup in an artistic pattern across the top. Cut into squares with a sharp knife dipped in hot water between cuts for the cleanest edges.

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You Must Know

• Serves 12 to 15 people depending on cut size
• Stores perfectly in refrigerator for up to 3 days
• Can be prepared a day ahead making it perfect for entertaining

The instant pudding is truly the secret hero of this recipe. While many desserts call for scratch pudding, the instant variety creates the perfect texture that holds up beautifully when sliced. My grandmother always said sometimes convenience products exist for a reason, and this is definitely one of those cases!

Make It Your Own

This dessert welcomes creative variations depending on your mood or occasion. Try chocolate pudding with peanut butter drizzle for a different flavor profile, or add a layer of fresh berries between the pudding and whipped topping in summer. During holidays, I add food coloring to the whipped topping and decorate with festive sprinkles for a themed presentation.

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Common Questions

Many people ask if they can use homemade whipped cream instead of whipped topping. While you certainly can, the stabilized nature of store bought whipped topping helps this dessert hold its shape longer, especially important if transporting to an event. If using fresh whipped cream, stabilize it with a tablespoon of powdered sugar and a teaspoon of cornstarch.

Storage Tips

The completed dessert stays fresh in the refrigerator for up to three days when covered tightly with plastic wrap. The pastry will gradually soften over time but remains delicious. For best presentation, add the chocolate drizzle just before serving rather than in advance. This dessert does not freeze well due to the dairy content which can separate upon thawing.

Frequently Asked Questions

→ What is the best way to spread the sticky dough evenly?

Spray the backside of an offset spatula with non-stick cooking spray and use it to spread the dough smoothly over the pan.

→ Can I use homemade whipped cream instead of whipped topping?

Yes, homemade whipped cream can be used. Ensure it is stabilized for better hold and texture in the dessert.

→ How far in advance can I prepare this dessert?

This dessert can be prepared up to a day in advance and stored in the refrigerator until ready to serve.

→ Can I substitute the French vanilla pudding with another flavor?

Yes, you can substitute it with other instant pudding flavors like chocolate or butterscotch for a different twist.

→ Why does the dough need to cool slightly before adding eggs?

Cooling the dough prevents the eggs from cooking prematurely and ensures a smooth consistency when mixed.

→ How should I store leftovers?

Leftovers should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this dessert?

While freezing is possible, the texture of the whipped topping and pudding may change. It's best enjoyed fresh or refrigerated.