Cheesecake Cream puffs

 

The choux pastry

1 cup milk

1/2 cup butter

1/8 tsp salt

1 cup flour

4 large room temperature eggs

Preheat the oven at the temperature 375 degrees

Put mild butter and salt in a pan heat until butter is melted. Then add the flour cooking for 2 minutes. Take off the heat and keep stirring or put in a mixer to cool down enough to add the eggs. Add one egg at a time mixing until incorporated before adding the next egg. Add eggs until a V forms when holding up the spoon/spatula. Pipe onto a baking sheet lined with parchment paper. After piping use, a finger dipped in water to flatten the little peaks on top of the pastry. This is so it won’t burn. Then sprinkle water onto the baking sheet to help steam the puffs, so they puff up.  Bake for 25 minutes oven closed 15 minutes oven off with the oven door open.

Cheesecake filling

8ozs room temperature cream cheese

6 tablespoons sugar

1 cup heavy whipping cream

1/2 tablespoon of flavoring unless using chocolate.

1/8 tsp salt

Beat the cream cheese until light and fluffy.

Scrape down bowl then add flavor and or chocolate. Melt the chocolate with a tablespoon of heavy whipping cream. Mix until smooth. Add into the cream cheese along with the cup of heavy whipping cream. Beat on high with mixer until soft peaks form. Split between 2 pastry bags fitted with a tip of your choice. Twist the end of the bag and tie off with rubber band.

Cut tops off of the choux puffs. Pipe in filling into the choux. After filling plight, the top back on. At this point, you can enjoy them like this or to spice it up, make a chocolate ganache and pour over top the puffs.

If you want fresh fruit in the puffs, I would put it on the filling instead of adding it to the filling unless they’re going to be served right away. The sugar will pull moister out of the

 

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