Eclair-Inspired Custard Dessert (Print Version)
# Ingredients:
→ For the Crust
01 -
1/2 cup (115 g) unsalted butter
02 -
1 cup (240 ml) water
03 -
1 cup (125 g) all-purpose flour
04 -
4 large eggs
→ For the Filling
05 -
8 oz (225 g) cream cheese (softened)
06 -
2 cups (480 ml) cold milk
07 -
2 packages (3.4 oz each) instant vanilla pudding mix
08 -
1 cup (240 ml) whipped topping (or homemade whipped cream)
→ For the Topping
09 -
1/2 cup (120 ml) chocolate syrup or melted chocolate
10 -
Optional: Powdered sugar for dusting
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
02 -
In a medium saucepan, combine the butter and water. Bring to a boil over medium heat. Remove from heat and immediately stir in the flour until a ball forms.
03 -
Let the mixture cool slightly. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
04 -
Spread the dough evenly into the prepared baking dish. Bake for 25-30 minutes, or until puffed and golden brown. Cool completely.
05 -
In a large bowl, beat the softened cream cheese until smooth.
06 -
Gradually add the milk and pudding mix to the cream cheese, beating until thick and creamy.
07 -
Gently fold in the whipped topping to lighten the mixture.
08 -
Spread the filling evenly over the cooled crust.
09 -
Drizzle chocolate syrup or melted chocolate over the top. Chill in the refrigerator for at least 2 hours to set.
10 -
Slice into squares and serve chilled. Dust with powdered sugar if desired.
# Notes:
01 -
For a chocolate version, use chocolate pudding mix instead of vanilla.
02 -
Store leftovers in the refrigerator for up to 3 days.
03 -
Add a sprinkle of chopped nuts or chocolate shavings for extra texture.