Italian fried cream puff with ricotta

Italian fried cream puff with ricotta are delicious little pieces of fried choux pastry filled with ricotta cream. Soft, almost melting in the mouth, they are a delight for the palate.

Italian fried-cream puff with ricotta

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  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Cooking time10 Minutes
  • Cooking methodFrying
  • CuisineItalian


For cream puff

7.9 ounces flour (225 g)
10.5 ounces eggs (300 g)
1 tablespoon sugar
4.4 ounces unsalted butter (125 g)
8.8 ounces milk (250 g)
1 teaspoon salt

For ricotta filling

8.8 ounces ricotta cheese (250 g)
8.8 ounces sugar (powdered (250g))

For frying

35 ounces sunflower oil (1 l)


2 Bowls
1 Saucepan
1 Whip
1 Piping bag
1 Pot


In a saucepan, pour the butter, water, milk, salt and sugar and bring to the boil until the butter has melted. When it starts to boil, remove from the heat and add all the sifted flour and mix well avoiding the formation of lumps. Put it back on the heat and let it dry for 1 or 2 minutes. The dough is ready when it starts to come off the pan. Transfer the mixture to a bowl or mixer and mix with a whisk to cool for about 2 minutes. Add the eggs, one at a time, waiting for them to blend before adding the next one. Before adding the last egg, check that the mixture is soft and if the mixture forms a triangle with a ladle it means that it is ready, otherwise you will have to add the last egg. Fill the pastry bag with the smooth nozzle and start forming piles of dough on previously cut sheets of parchment paper in the shape of a square. Dip the puffs into boiling oil with parchment paper, which will be removed as soon as it comes off the puff. Leave to drain on absorbent paper until completely cooled. Prepare the ricotta cream: mix the ricotta with the icing sugar. Fill the puffs with the ricotta cream. Sprinkle with powdered sugar

Italian fried-cream puff with ricotta

Cook’s tips

The stuffed puffs can be stored in airtight container for 2-3 days in the refrigerator.

Recipes of dessert


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The lemon meringue cake

italian cream puff with ricotta

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