Strawberry Cheesecake Cream Puffs
Ingredients
The Cream Puff Shells (Pâte à Choux)
-
¾
cup
all-purpose flour
-
6
tablespoons
unsalted butter
-
1
teaspoon
sugar
-
¼
teaspoon
salt
-
3
large
eggs
-
1
egg
for egg wash
-
1
teaspoon
water
The Strawberry Cheesecake Filling
-
1
cup
heavy cream
-
1
8-ounce package
cream cheese
-
⅓
cup
granulated sugar
-
⅛
teaspoon
table salt
-
1
teaspoon
vanilla extract
-
½
cup
strawberry jam
-
to taste
none
powdered sugar for dusting
Instructions
- Preheat the oven to 425°F and prepare baking sheets.
- In a saucepan, bring butter, sugar, salt, and water to a boil, then stir in the flour and cook until smooth.
- Transfer the dough to a mixer and let it cool before adding eggs one at a time until smooth.
- Pipe the dough onto the baking sheets into 1½-inch rounds and brush with an egg wash.
- Bake at 425°F for 5 minutes, then reduce the temperature to 375°F and bake for 30 minutes until golden.
- Cool the shells completely on wire racks.
- Whip the heavy cream until stiff peaks form, then mix the cream cheese, sugar, salt, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Cut the tops off the cream puffs, fill with strawberry jam, and then with the cheesecake filling.
- Replace the tops, chill until serving, and dust with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
150mg
Cholesterol
40mg
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