Strawberry Cheesecake Eclairs

Eclairs filled with strawberries and a creamy cheesecake filling.

I’m lucky to be able to call Barbara Schieving from the blog Barbara Bakes a friend. She’s another Utah baking blogger and one of the nicest people I know so I’ve been a fan from the very beginning. When she announced that she was creating a cookbook dedicated to cream puffs, eclairs, and profiteroles I couldn’t wait to see it.

And it’s finally here! The Simply Sweet Dream Puffs: Shockingly Easy Fun-Filled Treats e-book is filled with some of the most beautiful pastries I’ve ever seen and I can’t wait to bake (and eat) my way through it.

Cream puffs, eclairs and profiteroles all come from one kind of pastry dough— pâte à choux. It’s got a fancy french name and it’s unfamiliar so I think that scares a lot of home bakers from even attempting it. I know, I used to be one of them. But don’t let these sophisticated desserts fool you into thinking they’re impossible to make, because they aren’t.

Barbara breaks it all down in her e-book— what supplies and ingredients you’ll need, what each step should look like, and suggestions for troubleshooting any issues you may have. Believe it or not, these dream puffs are just as easy to make as cupcakes.

The pâte à choux is just four basic ingredients and once you’ve got that figured out Barbara shares over 40 different recipes for every occasion, from the basics like simple chocolate eclairs to more fun flavor combinations like s’mores cream puffs and rocky road profiteroles.

INGREDIENTS

ECLAIR SHELLS:

• 6 tablespoons unsalted butter , cut into 6 pieces (87 grams)
• 1 teaspoon granulated sugar
• ¼ teaspoon salt
• ¾ cup all-purpose flour (90 grams)
• 3 large eggs , room temperature
• 1 large egg + 1 teaspoon water , for egg wash (optional)
• Powdered sugar , for dusting

CHEESECAKE FILLING:

• 1 cup cold heavy cream (250 ml)
• 8 oz cream cheese , at room temperature (226 grams)
• ? cup granulated sugar (65 grams)
• ? teaspoon salt
• 1 teaspoon vanilla extract

STRAWBERRY FILLING:

• 1 teaspoon unflavored gelatin
• ? cup water (85 ml)
• 1 ½ cups chopped strawberries , fresh or frozen (250 grams)
• ? cup granulated sugar (66 grams)
• 1 teaspoon fresh orange zest

Share this post