The Cheesecake Cream Puffs
Directions
- 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.
- 2Add 1 cup of flour and whisk on low speed until just combined, forming a pie-dough like consistency.
- 3Roll out the crackle land dough into a very thin sheet between parchment paper or on a silicone mat.
- 4Put the rolled crackle land dough in the freezer.
- 5Preheat the oven to 390 degrees Fahrenheit.
- 6In 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.
- 7Go to the stove, set to medium-low heat, and stir until the butter melts and the mixture comes to a simmer.
- 8Turn off the heat and add 1 cup of bread flour (or all-purpose flour).
- 9Whisk rigorously until the mixture forms a smooth ball.
- 10Return to the stove on low heat and mix for exactly 2 minutes.
- 11Let the shoe pastry cool down for 5 minutes.
- 12Break four eggs in a bowl and whisk to break them up completely.
- 13Add 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.
- 14Pipe the shoe pastry onto a baking sheet in 1.5-inch rounds, leaving enough room between them as they will expand.
- 15Cut the firm crackle land into 1.5-inch rounds using the same piping tip.
- 16Place one crackle land circle on top of each piped shoe bun.
- 17Bake at 390 degrees Fahrenheit for 10 minutes, followed by about 20 minutes at 355 degrees Fahrenheit.
- 18As soon as they come out of the oven, puncture a hole on the bottom of each shoe bun so the steam can escape.
- 19For the filling, whisk one block of cream cheese, 0.5 cup of sugar, and vanilla until creamy.
- 20In a separate bowl, whip two cups of heavy cream until it reaches stiff peaks.
- 21Fold the whipped cream into the cream cheese mixture.
- 22Generously fill the cream puffs with the cheesecake filling until it starts to come 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
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.
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