Posted by admin on Wednesday, September 29, 2010 · Leave a Comment
Directions: Preheat oven to 400F. In a large sauce pan, heat butter and water to boil over medium-high heat. Add flour, reduce heat to low. Stir until ball forms. Remove from heat, and transfer to bowl. Beat in eggs, one at a time. Spread in the bottom and sides of a 9x13 inch pan. Bake for 35 minutes, then cool. Make the filling by beating milk and cream cheese in bowl. Add pudding. Spread the mixture over shell. Top with whipped cream and chocolate syrup.
Tips on making this recipe....where can I mess up, and how do I prevent it? Thanks.
On the cream puff part, lol.
Sounds like you are making pate a choux, or eclair paste.
When you boil your butter and water, boil it GOOD. Let it go longer than you think it should. This will allow the butter to get dispersed in the water. If you don't, when you bake it, the butter will melt out of it, it won't puff up and the bottom of your puff will fry. 
I'm in culinary school, we had to make eclairs (make out of the same dough) and I screwed mine up really bad the first time.
The cream part seems pretty straight forward.
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