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Cheesecake Cream Puffs Recipe

Ingredients

How to make it

  • Directions for Pastry Cream:
  • 1. Whisk first 4 ingredients in a heavy saucepan. Gradually add half-and-half. Bring to a boil over medium heat, whisking constantly. Cook 1 to 2 minutes or until thickened and bubbly. Remove from heat; whisk in cream cheese and remaining ingredients until smooth. Transfer to a small bowl; cover and chill at least 4 hours.
  • Directions for Pastry:
  • 1. Bring 1-1/3 cups water to a boil in a medium saucepan. Add piecrust mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool for 5 minutes.
  • 2. Add eggs, 1 at a time, beating thoroughly with a wooden spoon after each addition; beat until dough is smooth. Drop dough by heaping teaspoonfuls onto ungreased baking sheet.
  • 3. Bake at 425 degrees for 20 minutes or until golden and puffed; cool completely on a wire rack.
  • 4. Pipe Cheesecake Pastry Cream into cream puffs through side of each cream puff, using a pastry bag fitted with a round pastry tip. (I just cup a section off the top and then filled them) Dip half of each cream puff in warm Chocolate Ganache. Store cream puffs in refrigerator. Yield: 30 cream puffs.
  • Directions for Chocolate Ganche:
  • 1. Microwave whipping cream in a small glass bowl at HIGH 1 minute. Add morsels, and microwave 1 more minute; stir until smooth

Reviews & Comments 2

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  • hunnee 13 years ago
    mmm things looks really good and something guests will gobble up
    Was this review helpful? Yes Flag
  • luisascatering 13 years ago
    try these---I even make churros with the dough by deep frying it :-) http://ruhlman.com/2009/01/pate-a-choux.html
    Was this review helpful? Yes Flag

The Cook

Moogie Atlanta, Georgia

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