Strawberry Peach Cream Puff Cupcakes

Recipe Instructions

Ingredients

For the Base:

• 100g biscuit crumbs (preferably strawberry-flavored)

• 30g melted butter

For the Peach Cheesecake Filling:

• 250g cream cheese (softened)

• 40g sugar

• 100ml milk

• 8g gelatin sheets (softened)

• 2 tbsp peach jam

• Optional: red food coloring (for layered pink effect)

For the Choux Pastry:

• 80ml milk

• 40g butter

• 50g low-gluten flour (sifted)

• 2 eggs (room temperature)

For the Topping:

• 200ml whipping cream

• 20g sugar

• Fresh strawberries

Instructions

Make the Cheesecake Filling:

1. Prepare the base: Mix biscuit crumbs with melted butter. Press into the bottom of molds and refrigerate until set.

2. Cheese layer: Whip softened cream cheese with sugar until smooth.

3. Heat milk and dissolve softened gelatin sheets in it. Pour into the cream cheese mixture and blend well.

4. Stir in peach jam. Divide the mixture in half; add red food coloring to one half for the pink layer.

5. Pour a layer of plain cheesecake filling into the molds and freeze for 10 minutes.

6. Add the pink layer on top and refrigerate until fully set.

Make the Choux Pastry:
7. Simmer milk and butter until bubbling.
8. Add sifted flour and stir over low heat until a film forms on the pot. Remove from heat.
9. Gradually add beaten eggs until the batter flows in a V-shape from a spatula.
10. Pipe the batter onto a baking sheet and top with puff pastry rounds.
11. Bake at 180°C (356°F) for 25 minutes. Let cool completely.

Fill and Decorate:
12. Whip cream with sugar until stiff peaks form. Transfer to piping bag.
13. Poke a hole into the bottom of each choux puff and fill with cheesecake mixture.
14. Pipe whipped cream decoratively on top and crown with a fresh strawberry. Dust lightly with powdered sugar if desired.