In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 20x30cm baking tin. Bake at 200 C / Gas 6 for 35 minutes. Cool completely.
Meanwhile, make the filling. In a large bowl, combine cream cheese and milk and beat until smooth. Add dessert mix and beat until thickened. Spread over cooled base. Top with whipped cream and drizzle chocolate syrup over the top.
This was my first time making anything like this. The choux pastry recipe for the base was spot on. I did not have a tin as described so I made it in a deep round tin (approx. 22cm in diameter). For the filling I used about 200g of cream cheese, 400ml of milk, 1 sachet of chocolate Angel Delight and 1 sachet of butterscotch Angel Delight. This made a nice, thick filling.
Topped off with whipped cream and chocolate sauce, I'm very pleased with the results. A bit rough & ready, but then I'm no pastry chef! - 19 Jun 2016
I found this rather hard to make. If you are bad at makeing deserts, like I am it's probably best to skip this one. I only used a third of the pastry mix.
I found the custard filling to be really runny and also the sauce for me was runny. - 28 Apr 2015