Strawberry Cheesecake Cream Puffs
User Reviews
5
Strawberry Cheesecake Cream Puffs
Description
The recipe begins by preparing pâte à choux dough through boiling butter, sugar, salt, and water, then mixing in flour to form a smooth dough. Eggs are incorporated afterward to achieve the right consistency for piping. The dough is piped into rounds and brushed with an egg wash to encourage browning and shine.
After baking at a high temperature initially, and then a slightly lower one, the shells become hollow and crisp on the outside with a tender interior, ideal for filling. The filling combines whipped heavy cream with softened cream cheese, sugar, salt, vanilla, and strawberry jam, producing a smooth and slightly tangy cream reminiscent of cheesecake with berry notes.
Once assembled, the cream puffs offer a contrast of textures between the crisp shell and rich, fruity cream. A light dusting of powdered sugar adds subtle sweetness and visual appeal.
Ingredients
- For the Cream Puff Shells Pâte à Choux
- ¾ cup all-purpose flour
- 6 tablespoons butter cut into 6 pieces, unsalted
- 1 teaspoon sugar
- ¼ teaspoon salt
- 3 egg at room temperature, large
- egg optional, wash
- 1 egg
- 1 teaspoon water
- For the Strawberry Cheesecake Filling
- 1 cup heavy cream
- 1 8- ounce cream cheese softened, package
- ⅓ cup granulated sugar
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
- ½ cup strawberry jam
- powdered sugar for dusting
Instructions
- For the Cream Puff Shells (Pâte à Choux)
- Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
- Bring butter, sugar, salt, and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
- Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a ⅝-inch plain tip. Pipe dough onto prepared pans into 1 ½-inch rounds (1 ½ inches high). Smooth out peaks and round tops with a moistened finger.
- Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
- Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
- For the Strawberry Cheesecake Filling
- Place cream in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks from. Combine cream cheese, sugar, salt and vanilla in a separate medium bowl. Beat until smooth. Gently fold in the whipped cream.
- To Assemble the Cream Puffs
- Cut the top one-third off of each cream puff. Spoon a scoop of the strawberry jam into the bottom of the cream puff. Spoon or pipe the whipped cream mixture on top of the strawberry jam. Replace the tops. Chill until ready to serve. Dust with powdered sugar before serving.
- Reprinted with permission from Simply Sweet Dream Puffs
User Reviews
Overall Rating
5
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