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.
Ingredients
For cream puff
For ricotta filling
For frying
Tools
Steps
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
Cook’s tips
The stuffed puffs can be stored in airtight container for 2-3 days in the refrigerator.
Recipes of dessert
Do you like my recipes? Then stay up to date by following my Facebook page.
Also follow me on Pinterest.
Varied doses for servings