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| image & recipe @yummly.com/ Bakers Royale |
Ingredients:
Pate Choux
- 1 cup water
- 8 tablespoon butter
- 2 tablespoon sugar
- pinch salt
- 1 ½ cups bread flour
- 3 large eggs plus 2 egg whites
Strawberry-cheesecake filling:
- 8 oz. cream cheese, room temperature
- 1/3 cup sugar
- 1 egg
- 1 tablespoon all-purpose flour
- 1/3 cup pureed strawberries (or homemade strawberry jam)
- 3/4 cup heavy cream
- 1/4 cup confectioner sugar
Glaze
- 1 cup of confectioner sugar
- 2-3 tablespoons milk
Directions:
Preparation: Heat oven to 400 degrees F and line bake sheet with parchment paper.
To make pate choux:
- Place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat. Remove pan from heat and add bread flour and stir until combined. Return pan to heat and stir in circular motion until dough forms a ball at the center of pan. Transfer dough to stand mixer bowl and let rest for 5 minutes.
- Fit stand mixer with a whisk attachment. Add in one egg at a time and mix on medium until combined. Add 1 egg at a time and mix until fully incorporated before adding the next. Dough should be smooth, if not mix until dough is free of lumps.
- Place dough in pastry bag fitted with a large round tip. Pipe 1 1/2 inch ballsonto parchment lined pan. Bake at 400 for about 20 minutes or until golden brown. Remove from oven and pierce each one with a paring knife to release the steam.
To make strawberry-cheesecake filling:
- Place cream cheese, sugar, egg and pureed strawberries in a bowl and mix until blended. Pour mixture into an 8x8 pan and bake at 350 degrees F for about 30-35 minutes or until edges are golden brown and center slightly jiggles when pan is moved. Remove from oven and transfer to a wire rack to cool completely. In the meantime place heavy cream and confectioner sugar in a bowl and using a hand mixer, beat until stiff peaks form. Once cheesecake has cooled completely, using a large spoon scrape baked cheesecake out of pan (being careful to avoid any brown edges), and place it in a bowl with the whipped creamand mix until well blended. Transfer filling to a pastry bag fitted with a long round tip. Set aside until profiterole is ready for assembly.
To make glaze for topping:
- Place confectioner and milk in a bowl and whisk to combine. Remove 3 tablespoons of glaze and place in a sealed Ziplock bag with one corner cut; set aside until profiterole is ready for assembly. Place one drop of pink food coloring in remaining glaze and whisk until combined; set aside.
Assembly:
- Using the pastry tip, puncture a hole in the bottom of the profiterole and pipe filling until profiterole is full.
- Dip filled profiterole into pink glaze. Stripe tops with undyed glaze. Sprinkle graham cracker crumbs on top. *Optional: Pipe a dollop of whipped cream on top and garnish with quartered strawberry slice.
A few notes:
- The pate choux can be made one day ahead and kept loosely covered at room temperature.
- The strawberry-cheesecake filling can be made up to two days ahead and kept refrigerated.
