Here's an over-the-top bite-size dessert for serving company or gift giving.

Recipe by Oxmoor House May 2004

Gallery

Recipe Summary

Yield:
30 cream puffs
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Cheesecake Pastry Cream. Cover and chill.

    Advertisement
  • 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.

Source

Christmas with Southern Living 2004

Advertisement
Advertisement