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Cheesecake Profiteroles!
The filling is reminiscent of a non-baked cheesecake and pairs wonderfully with the classic profiterole, also known as ‘cream puffs’.

Ingredients
  • PROFITEROLE BATTER:
  • 3/4 stick (6 tablespoons) Mehadrin butter (or margarine)
  • 3/4 cup water
  • 1 teaspoon salt
  • 3/4 cup flour
  • 1 tablespoon sugar
  • 3 eggs
  • FILLING:
  • 2 1/2 cups milk
  • 2 packages instant vanilla pudding
  • 1 8 ounce package J&J cream cheese, softened
  • CHOCOLATE SAUCE:
  • 1/2 cup heavy cream
  • 7 ounces milk (or semisweet) chocolate
Cheesecake Profiteroles!
The filling is reminiscent of a non-baked cheesecake and pairs wonderfully with the classic profiterole, also known as ‘cream puffs’.

Instructions

Profiterole batter:
Preheat oven to 425 degrees. Heat butter, water and salt in a pot on high heat, and bring to a
boil. While butter and water are heating, combine flour and sugar in a bowl and set aside.
Once butter and water come to a boil and are fully combined, remove from heat and quickly
add flour/sugar to pot. Mix with a wooden spoon until mixture pulls away from pot and is
smooth. Let batter cool for a few minutes and add eggs one at a time, making sure each egg is
fully incorporated before adding next egg. You can use a whisk or hand mixer to beat in eggs.
Transfer mixture to piping bag. Pipe 2 inch circles onto parchment lined cookie sheet.
Dip a finger in water to push down tip of profiteroles to ensure that they cook evenly and
don’t burn. Bake for 20 minutes or until lightly brown. Set aside to cool.


Filling:
Beat all filling ingredients together using a hand mixer, standing mixer or immersion blender.
Place in fridge for twenty minutes, or until firm enough to spoon into profiteroles.


Chocolate Sauce:
Heat heavy cream in a small pot on medium heat or in microwave until it is simmering.
Remove from heat and mix in chocolate.
Place back on heat for a few seconds, if necessary to fully melt chocolate.


To Assemble:
Slice profiteroles in half. Spoon filling into bottom half. Gently place top on filling.
Top with warm chocolate sauce. Serve.
Make in advance: Prepare each element separately, 24 hours before meal. Assemble when ready to serve.

 

                        

Ingredients
  • PROFITEROLE BATTER:
  • 3/4 stick (6 tablespoons) Mehadrin butter (or margarine)
  • 3/4 cup water
  • 1 teaspoon salt
  • 3/4 cup flour
  • 1 tablespoon sugar
  • 3 eggs
  • FILLING:
  • 2 1/2 cups milk
  • 2 packages instant vanilla pudding
  • 1 8 ounce package J&J cream cheese, softened
  • CHOCOLATE SAUCE:
  • 1/2 cup heavy cream
  • 7 ounces milk (or semisweet) chocolate
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