Sorry for no post on Monday--I've been sick (again! Second time this month!) But I'm back and with a killer recipe.
Back in the day, when Mr. Kim Chee and I would head to his family's house for the holidays, we could always expect that someone would bring the cream puff dessert. While Mr. Kim Chee tells me that it's not necessarily a Christmas-related dish, I always remember having it at Christmas. It's a relatively quick dessert to make (made even simpler if you use premade ingredients like Cool Whip and readymade chocolate syrup rather than making your own) and it's something you don't see every day.
Bake at 400F for 25-30 minutes, or until golden brown.
If your dough puffs up in places, just press the bubbles back down. Now set the dough aside and get to work on the topping!
The original recipe used Cool Whip, which you can certainly use if you like. I find Cool Whip makes my tummy feel funny, so I try to avoid it when possible, but I know Mr. Kim Chee could finish off a tub of Cool Whip by himself if left to his own devices.
Whip until the cream has very stiff peaks. Which I am afraid to say I didn't take a picture of. But I like to overwhip a bit--better to overwhip a little than underwhip, in this case.
Give the cream cheese a quick whip, just to spread it out a little in the bowl.
Be sure to follow the instructions on the back of the pudding when whipping--you want to make sure you stir long enough to make sure your pudding thickens up.
I like to leave a little of the cream puff showing along the edges.
Top your assembled dessert with some Chocolate Syrup For Your Sweetie and you're all set! Take this to your next potluck or party and people will be raving for the recipe!
Recipe: Grandma B's Cream Puff Dessert
Cream puff base:
1 c. water
1 stick butter
1 c. flour
1 c. whipping cream
2 tbsp. granulated sugar
1 tsp. vanilla
1 package (8 oz.) cream cheese, softened
2 small (3.8 oz) packages instant vanilla pudding
4 c. milk
For cream puffs: In a medium sauce pot, combine water and butter. Bring to a boil. Once mixture is boiling, sprinkle in flour and stir until the dough forms a ball.
Remove dough from heat. Add eggs one at a time, beating well after each addition.
Pour and spread the dough out onto a well-greased cookie sheet. Bake at 400F for 25-30 minutes or until golden brown. Cool completely.
For whipped cream: Pour whipping cream into a large mixing bowl. Whisk until cream starts to thicken. Sprinkle in sugar and add vanilla. Whip cream until very stiff. Move cream to a different bowl and re-use mixing bowl.
For pudding layer: Whip cream cheese briefly in the mixing bowl. Add pudding mix and beat together. Add milk gradually until all the milk is added.
Top cream puff base with pudding. Top pudding with whipped cream. Top entire dessert with chocolate syrup. Enjoy!