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Strawberry Cream Cheese Puff

[Choux Pastry]

  • 1 cup water

  • 8tbsp butter

  • 2tbsp sugar

  • Pinch of salt

  • 1 1/2 cups bread flour

  • 3 large eggs + 2 egg whites

[Strawberry Cheesecake Filling]

  • 8 oz cream cheese - room temp

  • 1/3 cup sugar

  • 1 egg

  • 1tbsp all-purpose flour

  • 1/3 cup pureed strawberries (or strawberry jam)

  • 3/4 cup heavy cream

  • 1/4 cup powder sugar


  • 1 cup of powder sugar

  • 2-3 tablespoons milk


  1. Preheat oven 200degC. Line baking tray with parchment paper.

  2. Pastry: 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.

  3. 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.

  4. 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.

  5. Place dough in pastry bag fitted with a large round tip. Pipe 1 1/2 inch balls onto parchment lined pan. Bake for about 20mins or until golden brown. Remove from oven and pierce each one with a paring knife to release the steam.

  6. Filling: Place cream cheese, sugar, egg and pureed strawberries in a bowl and mix until blended. Pour mixture into an 8 x 8inch pan and bake at 175degC for about 30-35 mins or until edges are golden brown and center slightly jiggles when pan is moved.

  7. Remove from oven and transfer to a wire rack to cool completely. In the meantime place heavy cream and sugar in a bowl and using a hand mixer, beat until stiff peaks form.

  8. 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 puffs are ready for assembly.

  9. Glaze: Place sugar and milk in a bowl and whisk to combine. Remove 3tbsp of glaze and place in a sealed ziplock bag with one corner cut; set aside until puffs are ready for assembly. Place one drop of pink food coloring in remaining glaze and whisk until combined; set aside.

  10. Assembly: Using the pastry tip, puncture a hole in the bottom of the puffs and pipe filling until puffs are full.

  11. Dip filled puffs 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.

Adapted from Bakers Royale


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