Ingredients
- Cream Puff Base:
- 2 C. strawberries, sliced
- 5 Tbsp. butter
- 2/3 C. water
- 1 Tbsp. sugar
- 2/3 C. flour
- 3 eggs
- Cream Cheese Mixture:
- 4 oz. cream cheese, softened
- 1 tsp. orange zest
- 1/2 tsp. vanilla
- 1 C. heavy whipping cream
- 2/3 C. powdered sugar
Preparation
Step 1
Preheat the oven to 375°F. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or a 9-inch circle pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not over baked. Cool completely.
Beat the cream cheese in a bowl until smooth. Gradually add the powdered sugar (sift if necessary) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell. Top with fresh sliced strawberries. Keep in the fridge until serving.