Cream Puff Cake (Print Version)

# Ingredients:

→ Crust Ingredients

01 - 4 large eggs
02 - 1/2 cup (115 g) butter (unsalted)
03 - 1 cup (125 g) plain flour
04 - 1 cup (240 ml) water

→ Filling Ingredients

05 - 1 cup (240 ml) whipped cream (store-bought or homemade)
06 - 2 cups (480 ml) cold milk
07 - 8 oz (225 g) softened cream cheese
08 - 2 packets (3.4 oz each) instant vanilla pudding mix

→ Topping Ingredients

09 - Optional: A bit of powdered sugar to sprinkle over the top
10 - 1/2 cup (120 ml) chocolate syrup or melted chocolate

# Instructions:

01 - Turn the oven on to 400°F (200°C). Lightly coat a 9×13-inch pan with grease.
02 - In a pot on medium heat, mix water and butter until it boils. Take it off the heat and mix in the flour fast to make a doughy ball.
03 - After letting it cool a bit, mix in each egg individually, stirring well between each one until smooth and shiny.
04 - Evenly spread the dough into the greased pan and bake for 25-30 minutes, until it puffs up and looks golden. Let it cool.
05 - Use a mixer to make the cream cheese creamy and smooth in a big bowl.
06 - Slowly add the pudding mix and milk into the cream cheese while mixing. Keep going until it thickens into a rich mixture.
07 - Carefully fold the whipped topping into the mix to make it fluffy.
08 - Spread that creamy filling over the cooled crust in a smooth layer.
09 - Pour chocolate syrup or melted chocolate all over the top. Stick it in the fridge for a couple of hours to set everything.
10 - Cut into squares and serve cold. Dust some powdered sugar over the top if you like.

# Notes:

01 - Want it chocolatey? Swap the vanilla pudding with chocolate pudding mix.
02 - Store leftovers in the fridge for up to 3 days max.
03 - Top with nuts or chocolate flakes if you want more crunch.

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