Description
A delightful dessert featuring a light choux pastry filled with a creamy mixture and topped with fresh raspberries.
Ingredients
Scale
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- Pinch of salt
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 box (3.4 oz / 96 g) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup heavy cream, whipped
- Powdered sugar, for dusting
- Fresh raspberries
- Optional: chocolate drizzle
Instructions
- Preheat oven to 400°F (200°C). Grease and line a 9×13-inch baking dish.
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once, stirring until dough pulls away from sides.
- Remove from heat, let cool 5 minutes.
- Beat in eggs one at a time until smooth and glossy.
- Spread dough evenly into the pan.
- Bake 30–35 minutes, until puffed and golden. Cool completely.
- Beat cream cheese and powdered sugar until smooth.
- Add pudding mix and milk, beat until thick.
- Fold in whipped cream gently.
- Slice cooled pastry horizontally into layers (or bake as two thinner sheets if preferred).
- Spread cream filling evenly between pastry layers.
- Chill 2–3 hours before slicing.
- Dust with powdered sugar.
- Top with fresh raspberries.
- Optional: drizzle with chocolate.
Notes
- Ensure the choux pastry is completely cooled before adding the cream filling.
- For best results, chill the assembled cake before serving.
- Chocolate drizzle can be added for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg