About this recipe: This is a wonderful pastry dessert that's simple to make and incredibly delicious. If you like chocolate eclairs - you'll love this cake version.
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
A little tip with the cream cheese/milk blending. I noticed that a lof of people have posted complaints about lumps. The trick is to not put the cream cheese with all 4 C. of milk or you will get lumps no matter how high you turn on the blender. Mix all of the cream cheese with a small amount of milk until smooth and slowly add the rest of the milk while blending and the mixture will stay smooth. I hope this helps! - 10 Feb 2006 (Review from Allrecipes US | Canada)