Cream Puff Squares
Make this dessert in our glazed Rectangular Baker for the next family gathering.
- 3/4 cup water
- 6 tablespoons butter or margarine
- 3/4 cup all-purpose flour
- 3 eggs
- Filling & Topping
- 2 cups cold milk
- 2 packages (3.4 ounces each) vanilla instant pudding and pie filling
- 1 container (8 ounces) frozen whipped topping, thawed, divided
- 2 squares (1 ounce each) semi-sweet chocolate for baking, chopped
Preheat oven to 400°F. For crust, heat water and butter in (2-qt.) Saucepan over medium-high heat until butter is melted and mixture comes to a boil. Stir in flour all at once using Bamboo Spoon. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from heat; let stand 5 minutes.
Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture evenly over bottom of Rectangular Baker using Large Spreader. Bake 20 minutes. (Surface will puff unevenly.) Prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
For filling, pour milk into Classic Batter Bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups of the whipped topping. Spread mixture evenly over cooled crust. Refrigerate 1 hour.
For topping, place chocolate and remaining whipped topping in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30-40 seconds; stir until smooth. Pour chocolate mixture into small, resealable plastic bag. Close bag. Cut dessert into 15 squares. Cut off the very tip of one corner of the plastic bag with Professional Shears. Garnish each serving with a drizzle of chocolate. Refrigerate until ready to serve or serve immediately.
- 15 servings
Nutrients per serving:
Calories 200, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 3 g, Sodium 260 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 starch, 1/2 fruit, 2 fat (1 1/2 carb, 2 fat)
A cream puff pastry (also called choux paste or pâte à choux) makes the special crust for this dessert. During baking, the eggs cause the crust to puff irregularly. Once cooled, the crust is spread with a creamy vanilla filling and the top of the dessert is smooth and even.
Chocolate will melt quicker when chopped into smaller pieces. Use the Crinkle Cutter to coarsely chop the chocolate squares before melting.
To release the steam created in the cream puff during baking, prick the surface using the Hold 'N Slice®. This handy tool can also be used for pricking pastries and pie crusts.