Custard Choux Dessert (Print Version)
# Ingredients:
→ For the Crust
01 -
115 g (1/2 cup) of butter, unsalted
02 -
240 ml (1 cup) of water
03 -
125 g (1 cup) of regular all-purpose flour
04 -
4 eggs, large
→ For the Filling
05 -
225 g (8 oz) of cream cheese, softened properly
06 -
480 ml (2 cups) of cold milk
07 -
Two packs (3.4 oz each) of instant vanilla pudding mix
08 -
240 ml (1 cup) of whipped cream topping (store-bought or homemade)
→ For the Topping
09 -
120 ml (1/2 cup) of melted chocolate or chocolate syrup
10 -
Optional: A sprinkle of powdered sugar
# Instructions:
01 -
Set your oven to 400°F (200°C) and grease a 9x13-inch dish for baking.
02 -
Put the butter and water together in a saucepan. Heat until it starts boiling. Take it off the stove and stir in the flour right away, mixing until it turns into a dough ball.
03 -
Let the dough mixture cool for a little bit. Then, mix in the eggs one by one, beating each time until the dough is shiny and smooth.
04 -
Spread the dough across the greased baking dish evenly. Bake it for 25 to 30 minutes until it rises and turns golden. Let cool completely.
05 -
Take the softened cream cheese and beat it in a large bowl until the texture is smooth.
06 -
While beating, gradually add the pudding mix and milk to the cream cheese. Keep beating until it thickens and turns creamy.
07 -
Lightly mix in the whipped topping so the filling gets airy.
08 -
Spread out the creamy filling on the cooled crust.
09 -
Drizzle melted chocolate or syrup over the top. Chill in the fridge for at least 2 hours so it sets properly.
10 -
Cut into squares and serve chilled. If you’d like, dust the top with some powdered sugar.
# Notes:
01 -
Switch to chocolate pudding mix for a chocolate version.
02 -
Keep any extra pieces fresh in the fridge for up to three days.
03 -
You can add chopped nuts or shavings of chocolate to give it extra crunch.