Cream puff pastry

  • 40 grams (1.4 ounces) butter 82.5%
  • 50 grams (1.76 ounces) milk
  • 50 grams (1.76 ounces) water
  • 5 grams (0.18 ounces) sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon vanilla sugar
  • 63 grams (2.22 ounces) flour
  • 2 eggs

Blueberry curd

  • 1 egg yolk
  • 25 grams (0.88 ounces) sugar
  • 1 lime zest
  • 0.5 teaspoon vanilla sugar
  • 1 tablespoon cornstarch
  • 100 grams (3.5 ounces) blueberry puree (or berries passed through a sieve)
  • 30 grams (1.05 ounces) lime juice
  • 200 grams (7.05 ounces) cream cheese

Gioconda sponge

  • 2 eggs
  • 25 grams (0.88 ounces) wheat flour
  • 85 grams (3 ounces) almond flour
  • 85 grams (3 ounces) powdered sugar
  • 170 grams (6 ounces) egg whites
  • 40 grams (1.4 ounces) sugar
  • purple water-base food dye
  • 20 grams (0.71 ounces) butter 82.5%

Cream cheese mousse

  • 6 grams (0.21 ounces) gelatin 220 bloom
  • 41 grams (1.45 ounces) egg yolks
  • 23 grams (0.81 ounces) white sugar
  • 11 grams (0.39 ounces) water
  • 23 grams (0.81 ounces) liquid glucose
  • 188 grams (6.63 ounces) cream cheese
  • 129 grams (4.55 ounces) cream 33-35%
  • 30 grams (1.05 ounces) liquid invert sugar or honey


  • Oven

    Ensure it reaches an even temperature for the best results. A steam baking mode is a plus!

  • Saucepan

    Use a heavy-bottomed one to avoid burning the ingredients when bringing them to a boil.

  • Mixer

    An electric mixer will save you time and effort when making the dough and mousse.

  • Pastry bag and star nozzle

    Essential for creating the perfect cream puffs.

  • Baking sheet and baking paper

    Non-stick options will make cleanup a breeze.

  • Thermometer

    Ideal for precise temperature control when making the mousse.

  • 16 cm ring

    Helps shape the mousse and hold the elements together.


Step 1

Preheat the oven to 190 °C (375 °F). Using a steam baking mode is preferable, but if your oven doesn't have this feature, place a saucepan with boiling water at the bottom of the oven.

Step 2

Combine all ingredients except the eggs and flour in a saucepan, bring to a boil and remove from heat.

Step 3

Add flour and stir until smooth.

Step 4

Put the saucepan back on the stove and cook until a smooth ball-like mass forms. The bottom of the saucepan should be lightly browned.

Step 5

Transfer the dough to a mixer bowl and stir at low speed, adding the eggs one at a time. Aim for a smooth, glossy consistency.

Step 6

Place the dough into a pastry bag with an open star nozzle.

Step 7

Pipe the dough onto a baking mat or baking paper.

Step 8

Place the baking sheet in the oven and bake using top-bottom mode at 180 °C (355 °F) for 10 minutes.

Step 9

Reduce the temperature to 150-160 °C (300-320 °F) and bake for an additional 10 minutes. The puffs should be dry and hollow inside when done.

Step 10

Grind the yolks with sugar, starch, zest, and vanilla sugar.

Step 11

Heat the puree and lime juice in a saucepan.

Step 12

Pour 2/3 of the hot puree into the yolk mixture, stirring constantly with a whisk.

Step 13

Add the mixture back into the remaining hot puree and put back on the stove. Cook until thickened but not too long.

Step 14

Cover with cling film in direct contact with the curd and allow to cool to room temperature.

Step 15

Whip the cream cheese in a mixer until soft.

Step 16

Gradually mix the cooled blueberry curd into the cream cheese. Transfer the prepared mixture into a pastry bag.

Step 17

Fill the puffs with blueberry cream and freeze.

Step 18

Preheat the oven to 180 °C (355 °F) using top-bottom mode. Use 150-160 °C (300-320 °F) for convection mode.

Step 19

Mix eggs, flour, almond flour, and powdered sugar. Whisk for 4-5 minutes.

Step 20

Whisk the egg whites with sugar for 5 minutes. Add a pinch of the food dye to the egg whites.

Step 21

Gently fold the egg whites into the egg-flour mixture in three additions.

Step 22

Melt the butter in the microwave. Mix a couple of spoons of batter into the melted butter, then combine this mixture with the rest of the batter, stirring gently.

Step 23

Spread the batter evenly to a 1-cm thickness on a baking sheet lined with baking paper.

Step 24

Bake in the preheated oven for 10-15 minutes.

Step 25

Soak the gelatin if using powdered gelatin, cover with 30 g (1.05 oz) of water. If using leaf gelatin, cover it with ice cold water and then squeeze.

Step 26

Combine water, liquid glucose, and sugar in a saucepan. Heat to 118 °C (245 °F) using a thermometer. Hold the thermometer probe in the center of the syrup, avoiding the bottom of the pan.

Step 27

Pour the hot syrup into the yolk mixture in a mixer while whipping, and continue to whip until the mixture cools down to 45 °C (115 °F).

Step 28

Melt the gelatin in the microwave and combine with liquid invert sugar. Add to the yolk mixture.

Step 29

Combine with soft cream cheese using a spatula.

Step 30

Whip the dairy cream and gently fold it into the base mixture.

Step 31

Assemble the mousse last: pour it into a 16 cm ring lined with cling film.

Step 32

Place cream puffs randomly inside the mousse, then put a 14 cm sponge cake on top. Freeze for 6 hours.

Step 33

Once frozen, remove the ring and place the cake in the refrigerator overnight to defrost.

Step 34

Put the remaining sponge around the cake.

Step 35

Decorate the top with whipped egg whites and sugar, fresh berries, or any other decoration. Due to the large amount of cream cheese and water in the mousse, the cake is best consumed on the same day to avoid the sponge becoming soggy.


Imagine presenting these divine cream puffs at your next gathering. 🥳 Arrange them on a beautiful serving platter and watch as your guests eagerly reach for these delectable treats. Top with whipped whites and fresh berries for a splash of color and to enhance the flavor profile with a fruity note. 🍓
For a creative twist, serve the cream puffs alongside a scoop of vanilla or blueberry ice cream. 🍦 The contrast in temperatures between the warm puffs and cold ice cream is simply delightful!
If you're planning an elegant afternoon tea, these cream puffs are a show-stopper. Pair with a sophisticated cup of Earl Grey or a zesty lemon tea for an afternoon to remember. 🍵 Enjoy the glorious mix of creamy, tangy, and sweet flavors with every bite. 💖


Making this recipe gluten-free or vegan is easier than you think! 🌱✨

For a Gluten-Free Variation:
  • Replace the wheat flour with a gluten-free flour blend that includes xanthan gum for better structure.
For a Vegan Variation:
  • Use plant-based butter and cream cheese.
  • Replace the eggs with a mixture of flax seeds and water (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
  • Opt for agar-agar instead of gelatin for the mousse.
By making these swaps, everyone can enjoy these scrumptious cream puffs, guilt-free! 🎉🍃


  • How do I know when the cream puffs are done baking?

    They should be golden brown and feel hollow inside when tapped lightly.

  • Can I make the blueberry curd ahead of time?

    Yes! The blueberry curd can be made a day or two in advance and stored in the fridge. Just bring it to room temperature before mixing with the cream cheese.

  • What should I do if my cream puff dough is too runny?

    Add a small amount of flour gradually until it reaches the right consistency, resembling a smooth glossy tape.

  • Can I use a different fruit puree for the curd?

    Absolutely! Feel free to experiment with different fruits like strawberry, raspberry, or mango for a fun twist.

  • How can I prevent the mousse from collapsing?

    Ensure the gelatin is properly dissolved and mixed well with the other ingredients, and let the mousse set fully in the freezer.

  • What other decorations can I use for the cake?

    In addition to fresh berries, you can use edible flowers, chocolate shavings, or a dusting of powdered sugar for an elegant touch.

Nutrition facts

Blueberry cheesecake with profiteroles
Recipe Yield:10 servings
Calories:Approximately 380-450 calories per serving
Calories (Min - Max):380 - 450
Total Fat:28g
Saturated Fat:17g
Total Carbohydrate:25g
Total Sugars:18g