The other morning I decided to try and make one of my most mouth-watering desserts: cream puffs filled with an enveloping cream that can appease the most unstoppable desires, hidden by a generous layer of tasty dark chocolate. I had decided to make profiteroles! But alas, I have very little knowledge of pastry and the result was not what I had imagined. Often the recipes you find by fumbling around on the internet are not perfect and, unfortunately, this was the proof.
My dreams were shattered once I opened the oven, but an idea popped into my head the next moment. Why throw away those not-so-pretty but still delicious treats and not use them to make something just as creamy? So I set to work, making what was for me a discovery.
In fact it is a sort of revisited cheesecake, with the base made of crumbled cream puffs and topped with a delicate vanilla and lemon flavoured custard, with little cubes of strawberries hiding here and there. I must say, however, that this preparation of this Strawberry Cake With Cream Puffs Base differs from that of the cheesecake not only for the different use of ingredients, but especially for the base which is not too crunchy, but almost melts with the cream.