Shelly's Recipe

CHEESECAKE CREAM PUFFS

Category: Cheesecake

Cheesecake Pastry Cream Filling (recipe follows)
1 1/3 cups water
1 (11 oz) pkg piecrust mix
4 large eggs
Chocolate Ganache

Prepare pastry cream. Cover and chill. Bring water to a boil in a medium saucepan. Add piecrust mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. 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. Bake at 425 for 20 minutes or until golden and puffed; cool completely on a wire rack.

Pipe 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 ganache. Store cream puffs in refrigerator. Makes 30 cream puffs.

Cheesecake Pastry Cream Filling:
1 large egg
1 egg yolk
1/4 cup sugar
3 tbsp cornstarch
1 cup half-and-half
1/2 (8 oz) pkg cream cheese, softened
1 tbsp butter, softened
1 tsp vanilla extract
1 tsp grated orange rind

Whisk first 4 ingredients in a heavy saucepan. Gradually add half-and-half. Bring to a boil over medium heat, whisking constantly. Cook 1-2 minutes or until thickened and bubbly. Remove from heat; whisk in cream cheese and remaining ingredients until smooth. Transfer to a small bowl; cover and chill at least 4 hours. (Cream will be thick.)

Chocolate Ganache
6 tbsp whipping cream
2 cups chocolate chips

Microwave cream on high for 1 minute. Add morsels, and microwave 1 minute more; stir until smooth.