There’s something magical about the combination of light, airy pastry and creamy vanilla filling that makes cream puffs irresistible. This Easy Cream Puff Dessert transforms the classic French pastry into a convenient sheet pan dessert that delivers all the flavor with half the fuss. Perfect for feeding a crowd or satisfying your sweet tooth throughout the week, this dessert combines a puffy, crisp crust with layers of velvety cream cheese, vanilla pudding, and fluffy whipped topping—all finished with a drizzle of chocolate that takes it to the next level.
Ingredients
For the Cream Puff Pastry Crust:
- 240ml (1 cup) water
- 113g (1/2 cup) butter
- 125g (1 cup) all-purpose flour
- 4 large eggs
For the Filling:
- 225g (8 ounces) cream cheese, softened
- 960ml (4 cups) milk, divided
- 3 packages (3.75 ounces each) Instant French Vanilla Pudding
- 225g (8 ounces) whipped topping, defrosted
- Chocolate syrup, as needed for drizzling
Instructions
- Prepare the oven: Preheat your oven to 200°C (400°F). Lightly coat a 33 x 23 cm (13 x 9 inch) baking pan with non-stick cooking spray.
- Make the pastry base: In a heavy saucepan, combine butter and water over medium heat. Cook until the butter is completely melted, then bring the mixture to a boil.
- Add flour: Remove the pan from heat and immediately stir in the flour. Mix vigorously until the mixture pulls away from the sides of the pan and forms a smooth ball.
- Cool the dough: Transfer the dough to a mixing bowl and let it rest for 5 minutes to cool slightly.
- Incorporate eggs: Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
- Spread and bake: Spread the dough evenly across the bottom of the prepared baking dish. Bake for 20 to 23 minutes until puffed and golden brown. The crust will rise dramatically during baking. Allow to cool completely in the pan.
- Prepare the filling: In a large mixing bowl, beat the cream cheese with 240ml (1 cup) of milk until completely smooth. Gradually add the remaining 720ml (3 cups) milk and the pudding mix. Beat until the mixture thickens, about 2-3 minutes.
- Assemble the dessert: Spread the pudding mixture evenly over the cooled crust. Top with an even layer of whipped topping.
- Chill: Refrigerate the dessert for at least 1 hour or overnight to allow the flavors to meld and the dessert to set properly.
- Finish and serve: Just before serving, drizzle with chocolate syrup in a decorative pattern. Cut into squares and enjoy!
Nutritional Information and Timing
Preparation time: 25 minutes Baking time: 20-23 minutes Chilling time: Minimum 1 hour Total time: 1 hour 45 minutes (plus chilling) Servings: 12-15 portions
Nutritional information (per serving, based on 15 servings):
- Calories: Approximately 290
- Protein: 6g
- Carbohydrates: 27g
- Fat: 18g
- Fiber: Less than 1g
- Sugar: 16g
Cooking Tips and Tricks
- Perfect pastry crust: The key to successful cream puff pastry is proper egg incorporation. Make sure to let the dough cool slightly before adding eggs to prevent cooking them, and beat thoroughly between additions.
- Preventing lumps: For the smoothest filling, ensure your cream cheese is fully softened and beat it thoroughly with the first portion of milk before adding the rest. Room temperature cream cheese incorporates much better than cold.
- Creating height: Don’t flatten the pastry dough too much when spreading it in the pan—some unevenness will create those characteristic cream puff nooks and crannies.
- Cooling matters: Allow the pastry to cool completely before adding the filling to prevent the pudding from melting or becoming watery.
- Clean-cut servings: For the neatest squares, wipe your knife clean between cuts and consider chilling the dessert for at least 4 hours or overnight.
Variations and Substitutions
- Chocolate version: Substitute chocolate pudding mix for the vanilla and top with chocolate shavings instead of syrup for a double-chocolate treat.
- Lighter option: Use reduced-fat cream cheese, sugar-free pudding mix, and light whipped topping to reduce calories and fat.
- Flavor twists: Try different pudding flavors like pistachio, butterscotch, or cheesecake for unique variations.
- Dairy-free adaptation: Use plant-based butter, dairy-free cream cheese, non-dairy milk (almond or oat work well), and dairy-free whipped topping.
- Add texture: Sprinkle chopped nuts, toffee bits, or fresh berries on top before serving.
- Elegant presentation: Instead of chocolate syrup, create a chocolate ganache by heating 120ml (1/2 cup) heavy cream and pouring it over 115g (4 ounces) chopped chocolate, then drizzling the cooled mixture over the dessert.
Frequently Asked Questions
Can I make this dessert ahead of time?
Absolutely! This dessert actually improves with time as the flavors meld. You can make it up to 2 days in advance—just add the chocolate drizzle right before serving.
Why did my pastry crust not puff up properly?
The most common reasons are opening the oven door during baking (which causes the steam to escape) or not incorporating the eggs thoroughly. Make sure to beat each egg completely into the dough before adding the next.
Can I freeze this dessert?
While the cream puff base freezes well on its own, the assembled dessert with filling and topping doesn’t freeze ideally due to the dairy content. For best results, enjoy it fresh within 3-4 days of making.
What if I don’t have French vanilla pudding?
Regular vanilla pudding works perfectly fine. You can enhance the flavor by adding 1/2 teaspoon of vanilla extract to the pudding mixture.
Can I use homemade whipped cream instead of whipped topping?
Yes, you can substitute 2 cups of heavy cream whipped with 1/4 cup powdered sugar and 1 teaspoon vanilla extract. However, note that real whipped cream will deflate sooner, so this substitution is best if you’re serving the dessert within 24 hours.
Storage and Make-Ahead Tips
Refrigerator storage: Keep this dessert covered with plastic wrap in the refrigerator for up to 4 days. The pastry will gradually soften but will remain delicious.
Make-ahead components: You can prepare the cream puff base a day ahead and store it covered at room temperature. Make the filling the next day and assemble when ready.
Serving from cold: For the best texture and flavor, remove the dessert from the refrigerator about 15 minutes before serving to take the chill off.
Storing leftovers: Cover any cut edges with plastic wrap directly against the surface to prevent the filling from drying out.
Freshness tip: Add the chocolate drizzle in small batches as needed rather than covering the entire dessert if you anticipate having leftovers. This keeps the presentation fresh for each serving.
This Easy Cream Puff Dessert brings together the best elements of a classic French pastry in a fuss-free format that’s perfect for potlucks, family gatherings, or simply satisfying your sweet tooth. The combination of the light, eggy crust and creamy filling creates a dessert that’s sure to become a favorite in your recipe collection!
