Strawberry Cheesecake Cream Puffs

Step 1

For the Cream Puff Shells (Pâte à Choux)

Step 2

Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.

Step 3

Bring butter, sugar, salt, and 3/4 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.

Step 4

Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.

Step 5

Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.

Step 6

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.

Step 7

For the Strawberry Cheesecake Filling

Step 8

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.

Step 9

To Assemble the Cream Puffs

Step 10

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.

Step 11

Reprinted with permission from Simply Sweet Dream Puffs