Cream Puff Cake

This cake looks like a giant cream puff which is a traditional dessert served on St. Joseph's feast day. 

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

• 1 (8 ounce) pkg cream cheese
• 4 cups milk
• 1 (3.5 ounce) pkg. each french vanilla, white chocolate, & cheesecake pudding mix
• fresh whipped cream
• 1 jar Nutella or melted chocolate chips

1. Preheat oven to 400 degrees.
2. 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.
3. Spread in bottom and up the sides of a springform pan or two pie plates. Bake at 400 degrees for 25-35 minutes. Cool completely. Spread a layer of Nutella or melted chocolate over the shell flattening any large bubbles that might have baked up in the middle.
4. To make the filling: In a large bowl, combine cream cheese with a little of the milk until blended. Slowly add the rest of the milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped cream
5. As a note... the filling made enough for two while the dough really only made one. I made two by making two batches of dough but only one batch of filling. The original recipe called for spreading the dough in a 9x13 inch pan but I wanted a round pan so that it would look more like a giant cream puff. In a 9x13 pan, this amount of filling might be just enough. -From Catholic Cuisine