Cream Puff Dessert aka Eclair Dessert

I grew up eating this dessert. It is inspired by classic cream puffs, however, because of the chocolate on the top, my family always called it eclair dessert. This is a wonderful treat and is well received at birthday parties, holiday get-togethers and gatherings. This dessert is definitely a favorite.

When Cale and I were dating, he asked my mom to make this constantly. He loves it. I don't make it very often for two reasons: 1) It makes a large half-sheet pan (I don't want to be tempted to nibble on it all day).  2) It uses instant pudding and Cool Whip (items that I don't have in my house and rarely buy).

This dessert has a light, soft and puffy bottom layer. It is basically a Pâte a choux [paht ah shoo], or a dough similar to the base for cream puffs and eclairs. The next layer is followed by a smooth and creamy pudding layer and topped with whipped cream or Cool Whip. It is then drizzled with a homemade chocolate syrup that sets up ever so slightly. This dessert really is delicious.

I only got a quick picture of this before I took it to a party. There are multiple layers, but I didn't get any pictures because there wasn't any left after the gathering. If you have a pot-luck or large get-together -- make sure you think of this dessert, you will get plenty of raves and recipe requests.



Cream Puff Dessert aka Eclair Dessert
Recipe courtesy of P. Jayne (Sugar.Betty's Mom)

Crust
8 tablespoons butter (1 cube butter)
1 cup hot water
1 cup flour
4 eggs

Bring butter and water to a boil. Add the flour and begin stirring, remove from heat and add eggs one at a time stirring well after each one.

Spread this mixture on a greased half-sheet, rimmed baking sheet. Bake at 400º for 20 minutes until it begins to turn golden brown. Remove from oven and cool completely and press down the bubbles.

Filling
8 oz cream cheese, softened to room temperature
3 small packages instant vanilla pudding
4 1/2 cups milk

Mix the pudding and milk together first. Beat cream cheese until soft and mix in the pudding and milk mixture until the filling looks smooth and combined. Spread mixture on the cooled crust layer.

Cover the top of the pudding layer with:
8 oz. Cool Whip or whipped cream equivalent

Chocolate Sauce
1/2 cup chocolate chips
2 tablespoons butter
3 tablespoons milk
1 cup of powdered sugar

Melt together the chocolate chips, butter and milk. Once melted and smooth remove from heat and stir in powdered sugar. Allow to cool slightly and drizzle over the whipped cream layer.

Allow this  dessert to chill in the refrigerator for at least 1 hour until all the layers are firm. Slice into squares and enjoy.