Serves 1
Directions
- 1Start by making the crackle by whisking half a cup of softened butter, 1/3 cup of white sugar, 1/3 cup of brown sugar, and a teaspoon of vanilla until somewhat combined.
- 2Add 1 cup of flour to the butter mixture and whisk on low speed until just combined, forming a pie-like dough.
- 3Roll out the crackle dough into a very thin sheet between two pieces of parchment paper or on a silicone mat, then place it in the freezer.
- 4Preheat the oven to 390 degrees Fahrenheit.
- 5In a stainless steel saucepan, combine 2/3 cups of water, 1/3 cup of milk, half a cup of butter, 1 teaspoon of vanilla paste, 1 tablespoon of sugar, and 3/4 teaspoon of salt.
- 6Heat the mixture on medium-low heat on the stove, stirring until the butter melts and the mixture comes to a simmer.
- 7Turn off the heat and add 1 cup of bread flour (or all-purpose flour), whisking rigorously until the mixture forms a smooth ball.
- 8Return the pan to low heat and mix for exactly 2 minutes.
- 9Let the choux pastry cool down for 5 minutes.
- 10Break four eggs in a bowl and whisk to break them up.
- 11Gradually add the whisked eggs to the choux pastry, a little at a time, whisking for 30 seconds between each addition, until the pastry reaches a consistency where it falls off the spatula quickly in a continuous ribbon and is smooth and shiny.
- 12Pipe the choux pastry onto a baking sheet, making each bun about 1.5 inches, leaving enough room between them as they will expand.
- 13Take the firm crackle from the freezer and cut it into 1.5 inch rounds using the same piping tip used for the choux buns.
- 14Place one crackle circle on top of each choux bun.
- 15Bake at 390 degrees Fahrenheit for 10 minutes, then reduce the temperature to 355 degrees Fahrenheit and bake for an additional 20 minutes.
- 16Immediately after removing from the oven, puncture a hole on the bottom of each choux bun to allow steam to escape.
- 17For the filling, whisk one block of cream cheese, half a cup of sugar, and vanilla until creamy.
- 18In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
- 19Fold the whipped cream into the cream cheese mixture to create the cheesecake filling.
- 20Generously fill each cream puff with the cheesecake filling until it can be seen coming back out.
Ingredients
- 0.5 cup softened butter
- 0.33 cup white sugar
- 0.33 cup brown sugar
- 1 tsp vanilla
- 1 cup flour
- 0.66 cup water
- 0.33 cup milk
- 0.5 cup butter
- 1 tsp vanilla paste
- 1 tbsp sugar
- 0.75 tsp salt
- 1 cup bread flour
- 4 eggs
- 1 block cream cheese
- 0.5 cup sugar
- vanilla
- 2 cups heavy cream
Equipment
bigger bowlparchment papersilicone matstainless steel saucepanspatulapiping tippiping bag
Tips
- Use a bigger bowl for mixing the crackle dough.
- Add eggs to the choux pastry gradually, whisking for 30 seconds between additions, until it falls off the spatula quickly in a continuous ribbon.
- Leave enough room between puffs on the baking sheet as they will expand.
- Puncture a hole on the bottom of each choux bun immediately after baking to allow steam to escape.
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