Cheesecake Cream Puffs
Here's an over-the-top bite-size dessert for serving company or gift giving.
Yield: 30 cream puffs
- Cheesecake Pastry Cream
- 1 1/3 cups water
- 1 (11-ounce) package piecrust mix (we tested with Betty Crocker)
- 4 large eggs
- Chocolate Ganache
- Prepare Cheesecake Pastry Cream. Cover and chill.
- Bring water to a boil in a medium saucepan. Add piecrust mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 5 minutes.
- Add eggs, 1 at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth. Drop dough by heaping teaspoonfuls onto ungreased baking sheets.
- Bake at 425° for 20 minutes or until golden and puffed; cool completely on a wire rack.
- Pipe Cheesecake Pastry Cream into cream puffs through side of each cream puff, using a pastry bag fitted with a round pastry tip. Dip half of each cream puff in warm Chocolate Ganache. Store cream puffs in refrigerator.
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