This one is short and sweet my friends…
Yesterday I promised another very simple dessert recipe that anyone can make. This one will wow your friends. It’s easy, spectacular to look at, and very yummy!
Cream Puff Delight
Ingredients:
- 1 container frozen cream puffs (no need to thaw)
- 1 container cream cheese frosting (in a tub)
- 1/2 teaspoon maple extract (or more to taste)
- 1/3 cup chopped pecan pie glazed pecans
Arrange cream puffs in a footed dish or platter.
Spoon about a third of a cup of the frosting into a microwave safe bowl. Microwave for about 10-15 seconds on 50% power, or until it is a glaze consistency. Stir in the maple extract. Drizzle the glaze over the cream puffs.
Top with pecans.
The cream puffs should be thawed and ready to eat within about 15 minutes.
Variations:
- Drizzle with chocolate glaze and sprinkle with crushed candy canes.
- Drizzle with vanilla or chocolate glaze and sprinkle with fresh berries.
- Drizzle with lemon glaze and sprinkle with blueberries.
Have fun with this one!
Sweetest Blessings,
LeAnn
{ 6 comments… read them below or add one }
Wow! I can do this!….and I will be doing this. I love those cream puffs.
Have a great day!
What is pecan pie glazed pecans? I’ve never heard of them before …
Hi Virginia,
The pecan pie glazed pecans are usually on the top shelf in the area where they sell nuts. It’s with the flavored nuts but they come in a bag instead of a can or jar. You can use any sweet glazed pecans for this
Blessings,
LeAnn
I have an easy recipe for an eclair cake that uses a cream puff recipe for the crust. It is not a cake in the truest sense, more of an inside-out cream puff. The original recipe called for drizzling it with chocolate syrup just prior to serving, but I think that would overpower the delicate flavors that come through as you eat it.
This has become my signature dessert, and I know I will wee disappoined faces if I show up at family gatherings without it! It travels well and can be made ahead.
Eclair Cake
By Connie Wallin Miller
Crust:
1c. water
1 stick margarine
1c flour
4 eggs
Put water and margarine in pan. Bring to a boil to melt margarine. Remove from heat. Add flour and mix well. Stir in eggs, one at a time. It may seem like the eggs are not going to mix; keep stirring–they will! Drop by dollops onto a greased and floured small cookie sheet. (I like to use my smallest cookie sheet so that the crust is just the right size to fit into a rectangular cake saver. If the crust gets too large to fit the saver, I just trim it with a knife.) Use a spatula to spread it. The batter doesn’t have to reach all the way to the edge because it really expands during baking. Bake at 400 degrees for 25-35 minutes, depending on how brown you like the crust. It will look very bubbly when you take it from the oven. The bubbles go down somewhat as it cools, but the crust will still look bumpy after cooling.
Filling:
2 and ½ cups of cold milk
2 small boxes of instant French Vanilla pudding
8 ounces of cream cheese
Beat cream cheese well. Add milk gradually. Add pudding, beating to dissolve. Spread on cooled crust.
Topping:
Top with 8 ounces of whipped topping.
I apologize if the previoius comment was too lengthy. If so, please let me know a better way to submit the Eclair Cake recipe.
Connie
No problem!
Thanks so much for sharing. Looks delicious!
Blessings!
LeAnn