Cheesecake Cream Puffs

Serves 1
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Directions

  1. 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.
  2. 2Start 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.
  3. 3Start 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.
  4. 4Add 1 cup of flour to the butter mixture and whisk on low speed until just combined, forming a pie-like dough.
  5. 5Add 1 cup of flour to the butter mixture and whisk on low speed until just combined, forming a pie-like dough.
  6. 6Add 1 cup of flour to the butter mixture and whisk on low speed until just combined, forming a pie-like dough.
  7. 7Roll 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.
  8. 8Roll 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.
  9. 9Roll 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.
  10. 10Preheat the oven to 390 degrees Fahrenheit.
  11. 11Preheat the oven to 390 degrees Fahrenheit.
  12. 12Preheat the oven to 390 degrees Fahrenheit.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16Heat the mixture on medium-low heat on the stove, stirring until the butter melts and the mixture comes to a simmer.
  17. 17Heat the mixture on medium-low heat on the stove, stirring until the butter melts and the mixture comes to a simmer.
  18. 18Heat the mixture on medium-low heat on the stove, stirring until the butter melts and the mixture comes to a simmer.
  19. 19Turn off the heat and add 1 cup of bread flour (or all-purpose flour), whisking rigorously until the mixture forms a smooth ball.
  20. 20Turn off the heat and add 1 cup of bread flour (or all-purpose flour), whisking rigorously until the mixture forms a smooth ball.
  21. 21Turn off the heat and add 1 cup of bread flour (or all-purpose flour), whisking rigorously until the mixture forms a smooth ball.
  22. 22Return the pan to low heat and mix for exactly 2 minutes.
  23. 23Return the pan to low heat and mix for exactly 2 minutes.
  24. 24Return the pan to low heat and mix for exactly 2 minutes.
  25. 25Let the choux pastry cool down for 5 minutes.
  26. 26Let the choux pastry cool down for 5 minutes.
  27. 27Let the choux pastry cool down for 5 minutes.
  28. 28Break four eggs in a bowl and whisk to break them up.
  29. 29Break four eggs in a bowl and whisk to break them up.
  30. 30Break four eggs in a bowl and whisk to break them up.
  31. 31Gradually 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.
  32. 32Gradually 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.
  33. 33Gradually 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.
  34. 34Pipe the choux pastry onto a baking sheet, making each bun about 1.5 inches, leaving enough room between them as they will expand.
  35. 35Pipe the choux pastry onto a baking sheet, making each bun about 1.5 inches, leaving enough room between them as they will expand.
  36. 36Pipe the choux pastry onto a baking sheet, making each bun about 1.5 inches, leaving enough room between them as they will expand.
  37. 37Take the firm crackle from the freezer and cut it into 1.5 inch rounds using the same piping tip used for the choux buns.
  38. 38Take the firm crackle from the freezer and cut it into 1.5 inch rounds using the same piping tip used for the choux buns.
  39. 39Take the firm crackle from the freezer and cut it into 1.5 inch rounds using the same piping tip used for the choux buns.
  40. 40Place one crackle circle on top of each choux bun.
  41. 41Place one crackle circle on top of each choux bun.
  42. 42Place one crackle circle on top of each choux bun.
  43. 43Bake at 390 degrees Fahrenheit for 10 minutes, then reduce the temperature to 355 degrees Fahrenheit and bake for an additional 20 minutes.
  44. 44Bake at 390 degrees Fahrenheit for 10 minutes, then reduce the temperature to 355 degrees Fahrenheit and bake for an additional 20 minutes.
  45. 45Bake at 390 degrees Fahrenheit for 10 minutes, then reduce the temperature to 355 degrees Fahrenheit and bake for an additional 20 minutes.
  46. 46Immediately after removing from the oven, puncture a hole on the bottom of each choux bun to allow steam to escape.
  47. 47Immediately after removing from the oven, puncture a hole on the bottom of each choux bun to allow steam to escape.
  48. 48Immediately after removing from the oven, puncture a hole on the bottom of each choux bun to allow steam to escape.
  49. 49For the filling, whisk one block of cream cheese, half a cup of sugar, and vanilla until creamy.
  50. 50For the filling, whisk one block of cream cheese, half a cup of sugar, and vanilla until creamy.
  51. 51For the filling, whisk one block of cream cheese, half a cup of sugar, and vanilla until creamy.
  52. 52In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
  53. 53In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
  54. 54In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
  55. 55Fold the whipped cream into the cream cheese mixture to create the cheesecake filling.
  56. 56Fold the whipped cream into the cream cheese mixture to create the cheesecake filling.
  57. 57Fold the whipped cream into the cream cheese mixture to create the cheesecake filling.
  58. 58Generously fill each cream puff with the cheesecake filling until it can be seen coming back out.
  59. 59Generously fill each cream puff with the cheesecake filling until it can be seen coming back out.
  60. 60Generously fill each cream puff with the cheesecake filling until it can be seen coming back out.

Ingredients

  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.5 cup softened butter
  • 0.33 cup white sugar
  • 0.33 cup white sugar
  • 0.33 cup white sugar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 0.66 cup water
  • 0.66 cup water
  • 0.66 cup water
  • 0.33 cup milk
  • 0.33 cup milk
  • 0.33 cup milk
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 1 tsp vanilla paste
  • 1 tsp vanilla paste
  • 1 tsp vanilla paste
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 1 cup bread flour
  • 1 cup bread flour
  • 1 cup bread flour
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1 block cream cheese
  • 1 block cream cheese
  • 1 block cream cheese
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • vanilla
  • vanilla
  • vanilla
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 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.
Cheesecake Cream Puffs | Clip Recipe