Ingredients
Crust
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1 cup water
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½ cup butter
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1 cup all-purpose flour
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4 large eggs, room temperature
Filling
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1 package (8 ounces) cream cheese, softened
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3½ cups cold 2% milk
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2 packages (3.9 ounces each) instant chocolate pudding mix
Topping
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1 carton (8 ounces) frozen whipped topping, thawed
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¼ cup chocolate ice cream topping
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¼ cup caramel ice cream topping
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⅓ cup chopped almonds
Directions
Directions
Step 1: Make the Cream Puff Dough
In a large saucepan, bring the water and butter to a full rolling boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a smooth ball.
Step 2: Add the Eggs
Remove the pan from the heat and let the dough stand for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Step 3: Bake the Crust
Spread the dough evenly into a greased 13×9-inch baking pan.
Bake at 400°F (200°C) for 30–35 minutes, or until puffed and golden brown.
Step 4: Cool Completely
Transfer the pan to a wire rack and let the crust cool completely.
Step 5: Make the Filling
In a large bowl, beat the cream cheese, milk, and pudding mixes until smooth and thickened.
Step 6: Assemble
Spread the filling evenly over the cooled crust. Refrigerate for 20 minutes.
Step 7: Finish the Dessert
Spread the whipped topping over the filling. Refrigerate until ready to serve.
Just before serving, drizzle with chocolate and caramel toppings and sprinkle with chopped almonds.
Variations
Variations
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Change the pudding flavor: Try caramel, butterscotch, banana, or vanilla pudding.
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Cheesecake-style filling: Swap in a no-bake cheesecake filling for extra richness.
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Color contrast: Use vanilla pudding and top with chocolate whipped cream and white chocolate drizzle.
Storage & Freezing
Refrigerate:
Cover and refrigerate leftovers for 3–4 days. The crust will soften over time.
Freeze:
This dessert freezes well. Freeze uncovered until firm, then wrap tightly.
If freezing intentionally, leave off the toppings and add them after thawing.
Thaw overnight in the refrigerator before serving.
Tips & FAQs
Does the water need to be boiling?
Yes. A full boil helps coat the flour properly and creates the steam needed for the pastry to puff.
Can I make individual cream puffs with this dough?
Absolutely—it’s the same dough. Pipe mounds onto a parchment-lined baking sheet and bake as you would classic cream puffs.
Can this be made savory?
Yes! Choux pastry is also used for savory dishes like gougères. You can fill the baked crust with savory dips, cheese fillings, or even a frittata-style mixture.
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