Sunday, November 21, 2010

Hattie's Cream Puff Dessert

(Hattie was a former boss's mother-in-law and a very wonderful woman.  She provided this dessert recipe and we made it at the cafe where I worked.  It was always a big hit and still is now, when I bring it to pot-luck dinners.)

Hattie's Cream Puff Dessert

1/2 c. butter
1 c. flour
1/4 tsp. salt
4 eggs
Preheat oven to 400°.  Melt the butter in 1 c. boiling water and salt.  Add the flour and cook while stirring until dough forms a ball in the pan.  Let cool off the burner for 10 mins.  Mix in eggs, one at a time, using either a hand mixer or stand mixer.  Be sure each egg is incorporated before adding the next one.
Spread dough in a sprayed 9x13" pan.  Bake for 20-30 mins. or until golden brown and the crust shows no moisture in the cracks.
Let cool completely. (I usually make this the evening before and cover with a clean dish towel until I'm ready to fill.  You can freeze the crust.)

Filling & Topping:
3 1/2 c. milk
2 Lg packages instant vanilla pudding
1 c. sour cream (I used Greek yogurt, worked great!)
1 tsp. almond flavoring
1/2-1 tsp. vanilla flavoring (I use less if the yogurt is vanilla flavored.)
8-oz container whipped topping
1/4-1/2 c. chopped pecans
Chocolate syrup for drizzling (optional)
Mix all the ingredients using a mixer.  When thickened, pour or spoon into the cooled crust.  Spread with whipped topping.  Sprinkle with chopped pecans.  You can drizzle with chocolate syrup.

(Note:  You can top this with "Real" whipped cream.  I just don't take the time to make it.  If you do that, I would imagine you would top it right before serving or dollop each piece.
You can also use other flavors of pudding.  I'm imagining chocolate with some expresso powder added in for a mocha flavor, maybe some rum rather than almond flavoring.)

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