If you’re a fan of cream puffs, then you’re in for a treat! Cream puffs, also known as profiteroles or choux à la crème, are delightful pastries filled with a sweet and moist filling. However, making traditional cream puffs can be time-consuming and challenging. But fear not! We have a fantastic alternative for you—Pan Cream Puff, a mouthwatering dessert that captures all the flavors of a cream puff with minimal effort. This article will provide you with a simple recipe and all the information you need to know about this delectable treat.
What is a Cream Puff?
A cream puff is a delectable pastry made from choux pastry dough. It consists of a round, nearly hollow shell that is light and airy. The hollow interior is then filled with a luscious cream filling, which can include whipped cream, custard, pastry cream, or even ice cream. Cream puffs are known for their delicate texture and delightful combination of flavors.
The Origins of Cream Puffs
Cream puffs have their origins in France, where they are known as profiteroles or choux à la crème. These delightful pastries have become popular all around the world, with various countries adding their own unique twists to the classic recipe. Regardless of their name or origin, cream puffs have become a beloved dessert for many.
Introducing the Pan Cream Puff Dessert
The Pan Cream Puff dessert takes the essence of a cream puff and transforms it into an easy and make-ahead treat. It features a light and puffy bottom layer, a creamy vanilla pudding filling, and a topping of whipped cream, chocolate syrup, and sliced almonds. This dessert is not only delicious but also visually appealing, making it an excellent choice for any gathering or special occasion.
What is the English name for cream puff?
The English name for cream puff is profiterole or choux à la crème.
Can this dessert be made in advance?
Yes, the Pan Cream Puff dessert is perfect for making in advance. Simply cover it with plastic wrap and refrigerate until you’re ready to serve.
Can this cream puff dessert be frozen?
Yes, the dessert can be frozen, but it’s recommended to wrap it well and freeze it without the whipped topping. It can be kept in the freezer for up to 2 months. Thaw it in the refrigerator, then add the whipped topping before slicing and serving.
How to Make Pan Cream Puff
Follow these simple steps to create your own Pan Cream Puff dessert:
1. Preheat your oven to 400 degrees F (200 degrees C) and grease and flour a 9×13-inch pan.
2. In a saucepan or microwave, bring water and margarine to a boil.
3. Mix in the flour until well combined, then beat in the eggs one at a time.
4. Spread the mixture evenly in the prepared pan and bake in the preheated oven until puffed and golden, approximately 25 minutes.
5. Press down any large bubbles with a wooden spoon and allow the cream puff to cool before filling.
6. To prepare the filling, beat the cream cheese until fluffy, then stir in the milk and instant vanilla pudding mix. Continue beating until the mixture thickens.
7. Spread the creamy filling over the cooled cream puff base.
8. Top the dessert with thawed whipped topping, drizzle with chocolate syrup, and sprinkle with sliced almonds.
9. Refrigerate the dessert for 24 hours before serving to allow the flavors to meld together.
Pan Cream Puff
Ingredients
- 1/2 cup margarine
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 8 ounce package cream cheese, at room temperature
- 3 cups milk
- 2 3 ounce packages instant vanilla pudding mix
- 1 16 ounce package frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 1 cup sliced almonds
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
- In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time.
- Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
- For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds.
- Refrigerate 24 hours before serving.
