Ricotta Cream Italian Cream Puffs
Light, airy, golden, and filled with a smooth, lightly sweetened ricotta cream. Whether fried or baked, thy are crisp on the outside and creamy on the inside, they’re simple, elegant, and just the right amount of indulgent.
Servings 36 small puffs
Ingredients
For the Cream Puffs
- 1 Cup (240ml) Water
- 1/2 Cup (113g) Unsalted butter cut into 1-inch pieces.
- 1 Cup (120g) Bread or all-purpose flour
- 1/2 teaspoon Salt
- 1 tablespoon (15g) Sugar
- 4 Large Eggs, at room temperature
Italian Ricotta Pastry Cream
- 1 Batch Italian Pastry Cream
- 1/3 Cup (80g) Ricotta Cheese
- 1 Cup (240ml) Heavy Cream
- 1/4 Cup (30ml) Powdered sugar for dusting
Instructions
Make the Ricotta Pastry Cream
- Remove the pastry cream from the refrigerator and use a fork to smooth it.
- Mix in the ricotta cheese (80g).
- Whip the heavy cream (240ml) to a stiff pick and fold it into the ricotta cream. Refrigerate until use.
Make the cream puffs
- Place the water (240ml), butter (113g), and sugar (15g) in a medium saucepan and bring to a boil over medium heat.
- Mix the flour (120g) and salt (1/2 teaspoon), and add it to the water once the butter has melted and the water is starting to boil.
- Using a wooden spoon, vigorously mix the flour and water over medium heat until you have a smooth ball that separates it se;f from the sides and bottom of the pan. Remove from the heat and place in a large bowl or a bowl of a standing mixer.
- Using the paddle attachment (or a whisk) mix on medium speed to cool the dough, for about 4 minutes.
- Add the eggs one at a time and mix until you have a smooth paste that creates a "V" shape when you bring your spatula up.
- To bake: fill a pastry bag and pipe the dough over a baking sheet lined with parchment paper. Make sure to leave space between each dollop.Bake at 400F (200C) for 10 minutes, then reduce heat to 375 (185C) and bake for additional 12 minutes.
- To Fry: In a medium deep saucepan, heat vegetable oil to 350F (180C). Using a small cookie scoop (or two small spoons), drop the paste into the hot oil and fry until golden brown, about 3 minutes. Remove from the oil onto a wire rack.
- Allow the cream puffs to cool completely before filling and serving.
Assemble
- Fill a piping bag fitted with the filling tip.
- Use a sharp knife (or the tip) to poke each pastry at the bottom, then fill it with the cream.
- Dust with powdered sugar and serve immediately.
Notes
- Store leftovers in the refrigerator for up to two days. Empty shells can be stored at room temperature for up to three days. The pastry cream is suitable for up to three days refrigerated.
- Do not open the oven door during baking, and if you can, turn it off and leave the pastries in the oven, door shut about 30 minutes after baking.
- When adding the eggs to the dough, it will first look like a big mess, but keep mixing; it will come together to a smooth paste.
- Instead of a pastry bag, use the corner of a large plastic bag to fill the pastries.