1To make crackle land, whisk 0.5 cup of softened butter, 1/3 cup of white sugar, 1/3 cup of brown sugar, and 1 teaspoon of vanilla until somewhat combined.
2To make crackle land, whisk 0.5 cup of softened butter, 1/3 cup of white sugar, 1/3 cup of brown sugar, and 1 teaspoon of vanilla until somewhat combined.
3To make crackle land, whisk 0.5 cup of softened butter, 1/3 cup of white sugar, 1/3 cup of brown sugar, and 1 teaspoon of vanilla until somewhat combined.
4Add 1 cup of flour and whisk on low speed until just combined, forming a pie-dough like consistency.
5Add 1 cup of flour and whisk on low speed until just combined, forming a pie-dough like consistency.
6Add 1 cup of flour and whisk on low speed until just combined, forming a pie-dough like consistency.
7Roll out the crackle land dough into a very thin sheet between parchment paper or on a silicone mat.
8Roll out the crackle land dough into a very thin sheet between parchment paper or on a silicone mat.
9Roll out the crackle land dough into a very thin sheet between parchment paper or on a silicone mat.
10Put the rolled crackle land dough in the freezer.
11Put the rolled crackle land dough in the freezer.
12Put the rolled crackle land dough in the freezer.
13Preheat the oven to 390 degrees Fahrenheit.
14Preheat the oven to 390 degrees Fahrenheit.
15Preheat the oven to 390 degrees Fahrenheit.
16In a stainless steel saucepan, add 2/3 cups of water, 1/3 cup of milk, 0.5 cup of butter, 1 teaspoon of vanilla paste, 1 tablespoon of sugar, and 3/4 teaspoon of salt.
17In a stainless steel saucepan, add 2/3 cups of water, 1/3 cup of milk, 0.5 cup of butter, 1 teaspoon of vanilla paste, 1 tablespoon of sugar, and 3/4 teaspoon of salt.
18In a stainless steel saucepan, add 2/3 cups of water, 1/3 cup of milk, 0.5 cup of butter, 1 teaspoon of vanilla paste, 1 tablespoon of sugar, and 3/4 teaspoon of salt.
19Go to the stove, set to medium-low heat, and stir until the butter melts and the mixture comes to a simmer.
20Go to the stove, set to medium-low heat, and stir until the butter melts and the mixture comes to a simmer.
21Go to the stove, set to medium-low heat, and stir until the butter melts and the mixture comes to a simmer.
22Turn off the heat and add 1 cup of bread flour (or all-purpose flour).
23Turn off the heat and add 1 cup of bread flour (or all-purpose flour).
24Turn off the heat and add 1 cup of bread flour (or all-purpose flour).
25Whisk rigorously until the mixture forms a smooth ball.
26Whisk rigorously until the mixture forms a smooth ball.
27Whisk rigorously until the mixture forms a smooth ball.
28Return to the stove on low heat and mix for exactly 2 minutes.
29Return to the stove on low heat and mix for exactly 2 minutes.
30Return to the stove on low heat and mix for exactly 2 minutes.
31Let the shoe pastry cool down for 5 minutes.
32Let the shoe pastry cool down for 5 minutes.
33Let the shoe pastry cool down for 5 minutes.
34Break four eggs in a bowl and whisk to break them up completely.
35Break four eggs in a bowl and whisk to break them up completely.
36Break four eggs in a bowl and whisk to break them up completely.
37Add the whisked eggs to the shoe pastry a little at a time, whisking for 30 seconds between each addition, until the pastry falls off quickly in a continuous ribbon and is smooth and shiny.
38Add the whisked eggs to the shoe pastry a little at a time, whisking for 30 seconds between each addition, until the pastry falls off quickly in a continuous ribbon and is smooth and shiny.
39Add the whisked eggs to the shoe pastry a little at a time, whisking for 30 seconds between each addition, until the pastry falls off quickly in a continuous ribbon and is smooth and shiny.
40Pipe the shoe pastry onto a baking sheet in 1.5-inch rounds, leaving enough room between them as they will expand.
41Pipe the shoe pastry onto a baking sheet in 1.5-inch rounds, leaving enough room between them as they will expand.
42Pipe the shoe pastry onto a baking sheet in 1.5-inch rounds, leaving enough room between them as they will expand.
43Cut the firm crackle land into 1.5-inch rounds using the same piping tip.
44Cut the firm crackle land into 1.5-inch rounds using the same piping tip.
45Cut the firm crackle land into 1.5-inch rounds using the same piping tip.
46Place one crackle land circle on top of each piped shoe bun.
47Place one crackle land circle on top of each piped shoe bun.
48Place one crackle land circle on top of each piped shoe bun.
49Bake at 390 degrees Fahrenheit for 10 minutes, followed by about 20 minutes at 355 degrees Fahrenheit.
50Bake at 390 degrees Fahrenheit for 10 minutes, followed by about 20 minutes at 355 degrees Fahrenheit.
51Bake at 390 degrees Fahrenheit for 10 minutes, followed by about 20 minutes at 355 degrees Fahrenheit.
52As soon as they come out of the oven, puncture a hole on the bottom of each shoe bun so the steam can escape.
53As soon as they come out of the oven, puncture a hole on the bottom of each shoe bun so the steam can escape.
54As soon as they come out of the oven, puncture a hole on the bottom of each shoe bun so the steam can escape.
55For the filling, whisk one block of cream cheese, 0.5 cup of sugar, and vanilla until creamy.
56For the filling, whisk one block of cream cheese, 0.5 cup of sugar, and vanilla until creamy.
57For the filling, whisk one block of cream cheese, 0.5 cup of sugar, and vanilla until creamy.
58In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
59In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
60In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
61Fold the whipped cream into the cream cheese mixture.
62Fold the whipped cream into the cream cheese mixture.
63Fold the whipped cream into the cream cheese mixture.
64Generously fill the cream puffs with the cheesecake filling until it starts to come back out.
65Generously fill the cream puffs with the cheesecake filling until it starts to come back out.
66Generously fill the cream puffs with the cheesecake filling until it starts to come 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
parchment papersilicone matovenstainless steel saucepanwhiskbigger bowlpiping tippiping bag
Tips
Use bread flour for better results in the shoe pastry, but all-purpose flour can also be used.
Add eggs to the shoe pastry a little at a time, whisking for 30 seconds between each addition, until the pastry falls off quickly in a continuous ribbon.
Puncture a hole on the bottom of each shoe bun as soon as they come out of the oven to release steam.