Italian Pastries

LEMON-SCENTED RICOTTA & MASCARPONE CREAM PUFFS

ricotta and mascarpone cream puffs recipe

These can be served for dessert, tea, or brunch. Mascarpone, an Italian cream cheese, is sold at many supermarkets and at Italian markets.

YIELD:Makes 3 dozen
TOTAL TIME:50 Minutes

INGREDIENTS

  • 3/4 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter, diced
  • 1 tablespoon sugar
  • Pinch of salt
  • 3/4 cup all purpose flour
  • 4 large eggs
  • Vegetable oil (for frying)
  •  
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup mascarpone cheese
  • 3/4 cup powdered sugar, divided
  • 1/2 teaspoon finely grated lemon peel

PREPARATION

  • Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts. Add flour; stir until batter is smooth and forms ball, about 1 minute. Remove from heat and whisk in eggs, 1 at a time.
  • Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, drop 1 tablespoon batter into oil for each cream puff. Fry until golden brown and puffed, about 5 minutes per batch. Using slotted spoon, transfer cream puffs to paper towels to drain. (Can be made 6 hours ahead. Let stand at room temperature.)
  • Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in medium bowl for filling. Cut cream puffs in half horizontally. Spoon 1 rounded teaspoon filling into bottoms; cover with tops. Arrange on platter. Sprinkle with remaining 1/2 cup powdered sugar.

ricotta and mascarpone cream puffs recipe

 

 

 

 

 

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