Strawberry Cheesecake Profiteroles

I know profiteroles are suppose to be stuffed with pastry cream, ice cream or some sort of cream. Okay, well cheesecake is made with cream cheese. That counts, right? And if doesn’t, what’s another broken rule? Let’s just agree that pate choux, whether in the form of profiteroles or eclairs, is a vehicle for any type of stuffing.

Strawberry-Cheesecake Filled Profiteroles via BakersRoyale

In this case it was strawberry cheesecake baked the traditional way (not just cream cheese blended with heavy cream, because that would be a no-bake cheesecake[minus the gelatin to bind it] and we all know no-bake and baked cheesecakes are vastly different in flavor and texture), cooled and scraped out of the pan, and then combined with some whipped cream to slightly lighten the texture for taste and easy piping. Sure I could have stopped there, or maybe finished with a dusting of powdered sugar, but that’s not my style—you guys know that—so per my usual heavy hand for finishings, I completed the dessert with the embellishments you see here.

Now your turn—make this!

Strawberry-Cheesecake Filled Profiteroles from Bakers Royale

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Strawberry-Cheesecake Filled Profiterole

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 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:
  1. 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.
  2. 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.
  3. 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:

  1. 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 cream and 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:

  1. 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:

  1. Using the pastry tip, puncture a hole in the bottom of the profiterole and pipe filling until profiterole is full.
  2. Dip filled profiterole into pink glaze. Stripe tops with un-dyed 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:

  1. The pate choux can be made one day ahead and kept loosely covered at room temperature.
  2. The strawberry-cheesecake filling can be made up to two days ahead and kept refrigerated.
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50 Responses to “Strawberry Cheesecake Profiteroles”

  1. #
    1
    Belinda @themoonblushbaker — June 26, 2013 @ 8:47 am

    These are so beautifully presented. I can not wait to try these in all different kinds of berry flavours

    Reply

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    Nancy P.@thebittersideofsweet — June 26, 2013 @ 9:20 am

    I’m just happy know I can make profiteroles! My all time favorite dessert when I visit the in laws in Italy!

    Reply

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    marla — June 26, 2013 @ 9:26 am

    These are dainty and so very beautiful!

    Reply

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    Annie @ Annie's Noms — June 26, 2013 @ 9:46 am

    These are so pretty! And strawberries are my favourite fruit ever so I need to make these!

    Reply

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    Shaina — June 26, 2013 @ 9:50 am

    So gorgeous, Naomi. I love strawberry season.

    Reply

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    natalie — June 26, 2013 @ 10:04 am

    oh my gosh. this needs to be in my belly. asap.

    out of curiosity though, how many profiteroles does the recipe make?

    Reply

  7. #
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    Mr. & Mrs. P — June 26, 2013 @ 10:09 am

    These are gorgeous!! Love the light pink filling.. These are perfect for entertaining..

    Reply

  8. #
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    Mimi @ Culinary Couture — June 26, 2013 @ 10:30 am

    Wow, these are breathtaking!

    Reply

  9. #
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    Michelle @ Hummingbird High — June 26, 2013 @ 11:09 am

    Beautiful photos of a delicious looking dessert! Can’t wait to try the recipe!

    Reply

  10. #
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    Kevin (Closet Cooking) — June 26, 2013 @ 11:11 am

    Those look so good! Almost too pretty to eat! :)

    Reply

  11. #
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    Julie @ Table for Two — June 26, 2013 @ 12:19 pm

    I saw this yesterday on IG and couldn’t wait to see more photos today! This is absolutely gorgeous. And like Kevin said, I think it’s too gorgeous to eat too :) hehe

    Reply

  12. #
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    Tieghan — June 26, 2013 @ 12:36 pm

    So stickin cute! When I saw them on instagram yesterday I almost died. Wishing I had one now. YUM!

    Reply

  13. #
    13
    Maria — June 26, 2013 @ 12:46 pm

    These are just lovely!

    Reply

  14. #
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    Katrina @ Warm Vanilla Sugar — June 26, 2013 @ 1:27 pm

    Aww these are so pretty!!

    Reply

  15. #
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    Jackie @ The Beeroness — June 26, 2013 @ 2:00 pm

    You are a genius. That is all.

    Reply

  16. #
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    karen — June 26, 2013 @ 2:04 pm

    Love this idea! Questions re: the filling: what size pan did you use to bake the cheesecake? Then do you mix chilled cheesecake or just room temperature cheesecake with cream? How much cream and is it whipped or just plain cold cream?

    Reply

    • Naomi Robinson replied: — June 26th, 2013 @ 9:34 pm

      Karen – Use an 8×8 pan. Mix the baked cheesecake needs to be completely cooled before mixing it with the whipped cream. You can make the cheesecake the night before and store it in the refrigerator.

      The heavy cream is 3/4 cups with 1/4 cup of confectioner sugar, whipped.

      Reply

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    Stacy | Wicked Good Kitchen — June 26, 2013 @ 2:21 pm

    Simply stunning, Naomi! Petite and sweet…just right! No would ever know you took to a “heavy hand” here with the embellishments. So dreamy-dainty! Just lovely for weddings, too!

    Reply

  18. #
    18
    Heather Christo — June 26, 2013 @ 3:16 pm

    these are completely stunning Naomi!!

    Reply

  19. #
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    Julie Deily — June 26, 2013 @ 3:31 pm

    I’m dying over how gorgeous these are! I want 6 right now!

    Reply

  20. #
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    ashley - baker by nature — June 26, 2013 @ 4:54 pm

    These are just too perfect!!! I could eat about 50 of them in a blink.

    Reply

  21. #
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    hani@haniela's — June 26, 2013 @ 5:32 pm

    Absolutely amazing. I love them.
    I always eat way too many.

    Reply

  22. #
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    Sally — June 26, 2013 @ 5:43 pm

    beautiful! just love the plates too…

    Reply

  23. #
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    Lori — June 26, 2013 @ 5:43 pm

    I’d love to try these….but I’m missing something on the filling. What size/kind of pan do you bake the cheesecake mixture in, and how much heavy cream do you mix with it after you scrape it?

    Reply

    • Naomi Robinson replied: — June 26th, 2013 @ 9:35 pm

      Loei – Use an 8×8 pan. Mix the baked cheesecake needs to be completely cooled before mixing it with the whipped cream. You can make the cheesecake the night before and store it in the refrigerator.

      The heavy cream is 3/4 cups with 1/4 cup of confectioner sugar,

      Reply

  24. #
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    Miss @ Miss in the Kitchen — June 26, 2013 @ 7:43 pm

    So very beautiful and I want them right now!!

    Reply

  25. #
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    Kiran @ KiranTarun.com — June 26, 2013 @ 7:59 pm

    Genius. Delicious. Pretty. Oh my.

    Reply

  26. #
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    Laura (Tutti Dolci) — June 26, 2013 @ 9:11 pm

    So, so pretty. Love the embellishments!

    Reply

  27. #
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    Sylvie @ Gourmande in the Kitchen — June 26, 2013 @ 11:15 pm

    Beautiful little bites!

    Reply

  28. #
    28
    Sarah — June 26, 2013 @ 11:17 pm

    I love that these are so over the top sounding – cheesecake profiteroles? – but so light and bright in their execution.

    Reply

  29. #
    29
    ThisBakerGirlBlogs — June 27, 2013 @ 12:10 am

    Strawberry cheesecake is my favorite dessert … and then you put them on profiteroles? Wow. Just … yes. Love it! :-)

    Reply

  30. #
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    Jenny Flake — June 27, 2013 @ 5:19 am

    LOVE these Naomi! Just gorgeous! I want to pop one right in my mouth.

    Reply

  31. #
    31
    Anna @ Crunchy Creamy Sweet — June 27, 2013 @ 6:24 am

    Gorgeous!! Love this take on profiteroles!

    Reply

  32. #
    32
    Trisha — June 27, 2013 @ 6:28 am

    Wow.. COOL IDEA!!! x

    Reply

  33. #
    33
    Jackie Hammond — June 27, 2013 @ 9:34 am

    These look so scrumptious I can’t hardly wait to try. Thanks for sharing

    Reply

  34. #
    34
    Nicole Underwood — June 27, 2013 @ 11:37 am

    My mouth is open…just toss them all in!!

    Reply

  35. #
    35
    Pippa — June 27, 2013 @ 4:25 pm

    Gorgeous! I’ll have to make these for my husband.

    Reply

  36. #
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    Megan {Country Cleaver} — June 27, 2013 @ 7:43 pm

    I just… I just… can’t stop drooling! I want to be dainty and delicately eat one of these – but really I just want to shove them all in!!

    Reply

  37. #
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    tracy {pale yellow} — June 28, 2013 @ 5:06 am

    I don’t understand what all the fuss would be about? Strawberry cheesecake in profiterole? Sign. me. up. That’s sounds awesome! Cream puffs were one of the first things I made a little baker with Grandmother, they hold such great family memories. I love seeing updated and modern versions!

    Reply

  38. #
    38
    Aimee @ Simple Bites — June 28, 2013 @ 4:38 pm

    Can I place an order for a dozen? These are lovely, Naomi.

    Reply

  39. #
    39
    anna @ annamayeveryday — June 29, 2013 @ 8:10 am

    These look delicious and your photographs are lovely, great light.

    Reply

  40. #
    40
    Chung-Ah | Damn Delicious — June 29, 2013 @ 4:56 pm

    Gorgeous! I could eat so many of these without making a dent in my stomach.

    Reply

  41. #
    41
    Nessa — June 29, 2013 @ 7:17 pm

    Absolutely beautiful, and so striking. Great job!

    Reply

  42. #
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    Kristi @ Inspiration Kitchen — July 1, 2013 @ 7:16 am

    These look amazing! Gorgeous photography too!

    Reply

  43. #
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    Raquel — July 1, 2013 @ 10:31 am

    Beautiful and so creative! I never would have thought cream cheese, but you’re right, rules are meant to be broken. :)

    Reply

  44. #
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    Yii-Huei — July 2, 2013 @ 1:27 am

    This looks so good, I love strawberry cheesecake and eating it in the form of a profiterole would be amazing!

    Reply

  45. #
    45
    Jaime — July 20, 2013 @ 6:00 pm

    Naomi, these are absolutely gorgeous.

    Reply

  46. #
    46
    Lacey Loo — August 3, 2013 @ 3:05 pm

    Hi, am getting ready to make these tonight! How many does it make? Thank you!

    Reply

  47. #
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    Tosha — August 31, 2013 @ 11:41 am

    I think I’m missing something. I have made profiteroles before,but never with egg whites. So when I went to look how they were incorporated I noticed that it does not say when to add them. Are they added 1 at a time when the eggs are being whisked in or are they a wash over the profiteroles before they are baked.

    Reply

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    Michelle @ The Gathering of Friends — April 14, 2014 @ 9:25 am

    Absolutely stunning. I definitely need to make these right away. I included your recipe in our Feature Friday last week for 20 ‘Egg’stra Special Easter Desserts! I hope you can stop by and visit: http://returntothetable.net/recipes/20-eggstra-special-easter-desserts/

    Reply

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