E-Claire (Cream Puff) Dessert

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Probably, everybody and his aunt (and uncle)
already have this recipe and have made it many times…
 it’s really nothing different than a big ole’
flattened out cream puff–  well,… sort of!
When I googled ‘cream puff dessert’, I came
up with 3,630,000 sites.  That’s ALL?!?!?
I’m posting this because… it’s easy, and
we like it.   It seems that every potluck
doing I attend has at least one of
these there and it goes quickly.

Ingredients for the Crust:
(The same as for cream puffs)

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 whole eggs

Heat the water and butter until boiling.  Take off heat and stir in the flour.  Keep stirring until the dough sort of forms a ball around your spoon (a good wooden spoon works great!).  Let this cool for about 5 minutes.  Then, add the eggs (one at a time), beating after each addition until the dough gets smooth (about twenty strokes?).  The thing to avoid is putting a raw egg into the hot water/butter/flour mixture and having the first raw egg start to ‘cook’ if you don’t stir it in rapidly enough!

Carefully spread that mixture on a sprayed or greased 17″ x 12″ jelly roll pan– stay about 1″ from the edges because it will spread out as it bakes.

Bake this for about 25 minutes in a 375-degree oven.  Cool for one hour.

If high bumps develop during baking, just wait until baked crust has cooled and then ‘gently’ press those humps lower with a spatula.  Sometimes this layer comes out quite evenly for me; other times, like shown below, it isn’t so ‘pretty’ at all.  It really does not matter much as to how this layer looks because, as I said, just flatten it down a bit.  It’s going to be totally covered.

8 ounces cream cheese, softened
2 and 1/2  cups cold milk
1 large box (5.5 oz. size) Vanilla instant pudding mix

  • Beat the cream cheese until very smooth– continue beating while adding milk very slowly.
  • When that mixture is creamy smooth, add the package of dry pudding mix.
  • Continue to mix (at a low speed) until this thickens.
  • Pour this over the baked and cooled crust. (You may prepare this mixture while the crust is baking, but refrigerate it until the crust is baked and cooled.)



Cover pudding layer with whipped cream, or other whipped topping.  Like this.

Below:  IF desired, you can drizzle some
chocolate syrup (or caramel topping?)
‘trails’ across the top of the
creamy layer.  Leave as is, or
swirl the ‘trails’ around, too, yet.




Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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