Cheesecake Cream Puffs

Name: Cheesecake Cream Puffs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 30 servings Chocolate Ganache; 4 larges eggs; 315 milliliters water; 312 grams package piecrust mix (we tested with Betty Crocker)

Cheesecake Cream Puffs is a gluten free, dairy free, and fodmap friendly recipe with 30 servings. One serving contains 13 calories, 1g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up chocolate ganache, eggs, piecrust mix, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare Cheesecake Pastry Cream. Cover and chill.

Ingredients you will need

Pastry Cream

Bring water to a boil in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add piecrust mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.

Ingredients you will need

Pie Crust

Equipment you will use

Frying Pan

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.

Ingredients you will need

Dough

Egg

Equipment you will use

Baking Sheet

Wooden Spoon

Bake at 425 for 20 minutes or until golden and puffed; cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Pastry Cream

Chocolate