Cheesecake filled Cream Puffs

October 12, 2014

Cream puffs are a childhood favorite of mine. I always loved them, always will! Especially drizzled with chocolate. People look at them and get a bit scared with the idea of making them, but trust me, they are super simple! Just a few basic ingredients and you will have yourself tasty little treats to devour whenever you please.

Perfect for the Holiday parties coming up soon!

 

 

 

Here's How I made them

 

Ingredients:

1 stick of butter

1 c of water

1 c of flour

pinch of sea salt

4 eggs

1 small box of instant Cheesecake pudding

1 c of cold milk

1 c of heavy cream

1 c of milk chocolate chips

5 Tbs of heavy cream

 

Directions:

  1. Preheat oven to 400 degrees

  2. Get a large baking sheet and line with parchment paper.

  3. In a pan over medium heat, combine butter and water and bring to a slow boil. Add in your flour and mix until a ball forms, set aside.

  4. Get your stand mixer ready with the paddle attachment and dump in your dough. Mix on slow for a minute to get it cooler, since we are adding eggs we don't want them to cook! 

  5. Once cooled down, add in your eggs one at a time, mixing well after each. 

  6. Next use either a pastry bag or a zip blog bag and pour your batter in. The batter will be sticky.

  7. Cut off the tip if using a sanwich bag and form your puffs. This mixture makes about 20 medium sized puffs. They do not spread out far, only rise, so you can have them fairly close to eachother.

  8. Bake for 10 minutes at 400 degrees, turn your heat down to 350 degrees and bake for 22 minutes. Do not open your oven! Just let them be.

  9. Once they are done, pull them out and cut small slits into each of them so you can fill with your cream mixture.

  10. As they cool, make your filling.

  11. Whisk your pudding mix with your milk until thick.

  12. Then on high, beat your heavy cream until peaks form.

  13. Put both into the fridge for a few minutes then gently fold your whipped cream into your pudding mix. 

  14. Now fill with either a pastry bag or zip block bag, and fill each cream puff, into the slit you made. Once all are filled melt your chocolate. 

  15. You can either use a double boiler or, like I did because I couldn't wait any longer, microwave it.

  16. Microwave your chocolate for 30 seconds, add in your heavy cream and microwave for another 30 seconds.

  17. Mix until smooth. If you see your mixture starts to get crumbly add more heavy cream, mix and throw back in the microwave for a few seconds at a time. This will bring it to life!

  18. Drizzle over your puffs and ENJOY!!!!!

 

***You can refridgerate the cream puffs, drizzled with chocolate and all, for up to 1 day, can be served cold as well as room temp**

 

Servings: 20 Cream Puffs

Cook time: 32 Minutes

This is how your dough will look, then after beating in all your eggs this is what it will look like after.

Using either a piping bag, or what I did was use a zip block baggie cutting off the tip, form your little puffs. 

As soon as they are done, cut a small slit in them, this is where we will fill them, and let them cool completely before filling.

Now, GO INDULGE! 

 

 

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