03Jun
Cheesecake puffs
Choux pastry is quick to make but takes an attentive eye – and ideally not to be made on a 30 degree day. I attempted this recipe on the hottest day of the year so far and it was tough to get the right puff rise….and the piping for the cheesecake filling took a few runs to and from the fridge. But this dessert turned out like such a delicious treat, especially refreshing on a hot day. So I would urge you to try it! I have made choux pastry and profiteroles before but this time I wanted try something that would take a more generous filling. I immediately thought of cream puffs, which in my mind was a bigger, creamier version of the profiterole, its choux dainty cousin. But it turns out it was all lost in translation so what I actually baked were just super sized and super filled profiteroles. But how is that a bad thing, eh? Of course you don’t have to pipe the choux pastry as big as I did, but if you do prepare yourself to be licking your fingers and lips with cheesecake filling. That’s why I ate mine under the covers, by
