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.
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!
- 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
- 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
- 1 cup of confectioner sugar
- 2-3 tablespoons milk
Preparation: Heat oven to 400 degrees F and line bake sheet with parchment paper.
- 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 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:
- 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.
- 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 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:
- 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.