Mock Cream Puff Delight Recipes

PAN CREAM PUFF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13-inch pan.
• In a saucepan or in the microwave, bring water and margarine to a boil. Mix in the flour, then beat in the eggs, one at a time. Spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
• For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. Refrigerate 24 hours before serving.

MOM'S TEXAS DELIGHT

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
• In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
• In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
• Spread remaining whipped topping over the top, and garnish with chopped pecans.

NAN MAC'S MOCK CREAM

Steps:

• Combine sugar and water in a saucepan. Stir over low-medium heat to dissolve the sugar completely before bringing mixture to the boil. Simmer for 5 minutes.
• Place sugar mixture in fridge and allow to cool.
• Whip the butter in a stand mixer until a pale colour. Add vanilla essence and mix well.
• Gradually add the cooled sugar mixture while continuing to whip the butter mixture.

MOCK CREAM PUFF DELIGHT

Steps:

• Preheat oven to 375.
• Unroll the crescent dough from the can. Separate the dough to form eight triangles. Place two triangles, with the long side at the bottom, and the two short side touching each other in the middle, forming one large triangle on your work surface. Pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side toward the tip. Once in a rope, start at one end of the rope and roll toward the other end forming a cinnamon roll look. Place on a baking sheet. Repeat with remaining six pieces. This will make 4 round crescent rolls. Bake for 11 to 13 minutes. Cool completely.
• Meanwhile, prepare pudding mix with light cream. Let chill for 15 minutes.
• To assemble: Cut croissant pastry in half horizontally. Spoon 1/2 cup of cream pudding onto bottom half. Cover with top half and drizzle with 1/4 cup syrup.

CREAM PUFF DESSERT

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.