Sweet Additions Recipe
Recipe information
Make Sweet Additions in just 4h . Cream Puffs (180 cal) | Macarons (200 cal) GF | Cheesecake (440 cal)
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Ingredients
Cream Puffs (Choux Pastry and Pastry Cream)
Macarons (GF) - Almond Meringue and Filling
Cheesecake (Classic Baked)
Cream Puffs (Choux Pastry and Pastry Cream)
1. Make the choux pastry
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium saucepan over medium heat, combine 1 cup water, 1/4 cup milk, 1/2 cup butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a rolling boil. Remove from heat and add 1 cup flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan (about 1–2 minutes). Return to low heat and cook, stirring, for another 30 seconds to dry the dough slightly. Transfer the dough to a mixing bowl or stand mixer fitted with paddle. Beat on medium speed to cool slightly, then add eggs one at a time, fully incorporating each before adding the next; the dough should be smooth, glossy, and pipeable but thick enough to hold shape (you may not need all eggs in some cases; this recipe assumes 4). Stir in 1 tsp vanilla. Transfer to a pastry bag fitted with a 1/2-inch round tip and pipe mounds about 1 1/2 inches wide, spaced 2 inches apart on the sheet. Dip a finger in water and smooth any peaks. Bake at 425°F for 10 minutes, then lower oven to 350°F (175°C) and bake 15–18 minutes more until puffed and golden. Do not open oven during baking. When done, prick each puff to release steam and transfer to a rack to cool completely.
2. Make the pastry cream
While puffs bake, make pastry cream. In a medium saucepan, heat 2 cups whole milk until steaming but not boiling. In a separate bowl whisk 1/2 cup granulated sugar with 4 egg yolks until pale, then whisk in 1/4 cup cornstarch until smooth. Temper the yolk mixture by slowly adding about 1/3 of the hot milk while whisking constantly, then pour tempered yolk mixture back into the saucepan with remaining milk. Return to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (1–2 minutes). Remove from heat, whisk in 2 tbs unsalted butter and 1 tsp vanilla. Strain through a fine mesh sieve into a bowl, cover surface with plastic wrap to prevent a skin, and chill until firm (at least 1 hour).
3. Assemble cream puffs
Cut cooled puffs in half horizontally or poke a hole in the side. Fill a pastry bag with chilled pastry cream and pipe into each puff until filled. Dust with 1 tbsp powdered sugar just before serving. Store filled puffs refrigerated and enjoy within 24 hours for best texture.
Macarons (GF) - Almond Meringue and Buttercream
4. Prepare dry ingredients
Sift together 1.5 cups almond flour and 1.75 cups powdered sugar into a bowl at least twice to remove lumps; set aside. If any large almond pieces remain, pulse briefly in a food processor and re-sift.
5. Make the meringue
In a clean, dry mixing bowl, whisk 4 room-temperature egg whites until foamy. Add 1/4 tsp cream of tartar and a pinch (1/8 tsp) salt. Begin whipping on medium speed and gradually add 3/4 cup granulated sugar in a steady stream. Increase speed to high and whip to stiff, glossy peaks (when you lift the whisk, peaks hold shape and tips do not curl). Add 1 tsp vanilla and briefly mix to combine.
6. Macaronage and piping
Fold about one-third of the sifted almond-sugar mixture into the meringue to loosen. Add remaining dry mixture in two additions, folding with a rubber spatula using a figure-eight motion. Mix until batter flows slowly off the spatula in a thick ribbon and will settle into a smooth surface within about 10–12 seconds (do not overmix). Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds on parchment-lined baking sheets, spacing them about 1 inch apart. Rap the baking sheet firmly on the counter a few times to release air bubbles. Let shells sit at room temperature for 30–60 minutes until a dry skin forms on the surface (they should not stick to your finger).
7. Bake macarons
Preheat oven to 300°F (150°C). Bake one sheet at a time for 15–18 minutes, rotating midway, until shells are set and feet have formed. Let cool completely on the baking sheet before removing to avoid cracking.
8. Make buttercream filling
Beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar and beat until smooth. Add 1 tbsp heavy cream, 1 tsp vanilla, and a pinch (1/8 tsp) salt; beat to a pipeable consistency. Adjust consistency with more cream (loosen) or powdered sugar (thicken).
9. Assemble macarons
Pair shells of similar size. Pipe a small dollop of buttercream onto the flat side of one shell and sandwich with its mate, pressing gently to spread filling to the edge. Refrigerate assembled macarons in an airtight container for at least 24 hours to mature (this improves texture), then bring to room temperature before serving. Store refrigerated up to 5 days.
Cheesecake (Classic Baked)
10. Prepare crust
Preheat oven to 325°F (160°C). Combine 1.5 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbs melted butter in a bowl and mix until evenly moistened. Press the mixture firmly and evenly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan. Bake crust for 8–10 minutes, then remove from oven and let cool while you make the filling.
11. Make filling
Reduce oven temperature to 300°F (150°C). In a large bowl or stand mixer, beat 4 packages (8 oz each) room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Gradually add 1 cup granulated sugar and continue to beat until combined. Add 2 tsp vanilla and the zest of 1 lemon (optional). Add 4 whole eggs one at a time, mixing on low speed and scraping the bowl between additions; do not overbeat or incorporate too much air. Mix in 1 cup sour cream and 2 tbs flour (if using) until just combined and smooth.
12. Bake cheesecake
Pour filling over the prepared crust and smooth the top. To minimize cracks, bake cheesecake in a water bath: wrap the outside of the springform pan in a double layer of heavy-duty foil, place pan in a large roasting pan, and add hot water to the roasting pan to reach about halfway up the sides of the springform pan. Bake at 300°F (150°C) for 50–70 minutes, until the edges are set and the center still slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake sit in the cooling oven for 1 hour to reduce temperature shock.
13. Cool and chill
Remove cheesecake from the oven and water bath. Run a thin knife around the edge to loosen (this helps prevent cracking as it cools). Let come to room temperature, then refrigerate at least 8 hours or overnight until fully chilled and set. Release from springform pan, slice with a sharp knife wiped between cuts, and serve plain or with desired toppings.
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