Pan Cream Puff The Best Recipes

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Pan Cream Puff

"I love cream puffs but hate making them. This gives you all the high-quality flavor with very little fuss. Allow dessert to kick back in a single day before serving."

Ingredients :

1/2 cup margarine
1 cup water
1 cup all-reason flour
four eggs
1 (eight ounce) package cream cheese, at room temperature
3 cups milk
2 (3 ounce) packages immediately vanilla pudding blend
1 (16 ounce) package frozen whipped topping, thawed
1/4 cup chocolate syrup
1 cup sliced almonds

Instructions :

Prep : 20M	Cook : 18M	Ready in : P1D

Preheat oven to four hundred tiers F (2 hundred ranges C). Grease and flour a 9x13-inch pan.
In a saucepan or in the microwave, carry water and margarine to a boil. Mix within the flour, then beat within the eggs, one after the other. Spread mixture within the prepared pan; bake in preheated oven till puffed and golden, about 25 mins. Press down any huge bubbles with a timber spoon. Cool cream puff earlier than filling.
For the filling: Beat the cream cheese till fluffy. Stir within the milk and pudding blend. Beat until aggregate is thick, then unfold over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours earlier than serving.

Notes :

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