Today we make the choux pastry roll with ricotta cream and berries. It’s a dessert usually prepared for the Christmas holidays, but it can also be prepared for a dinner or Sunday lunch. It’s the choux dough used for profiteroles, but transformed into the base of a beautiful and indulgent roll that should be rolled while still warm — and even if the dough cracks, that’s fine; it actually makes it look particularly attractive. Being Sicilian, I decided to use ricotta cream, but you can use any other kind of cream: pastry cream, chocolate cream, or other fillings. To give it an extra touch, instead of the classic chocolate chips I used red berries, a real delicacy.

Difficulty: Easy
Cost: Budget-friendly
Rest time: 10 Minutes
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian

Ingredients for the choux pastry roll with ricotta cream and berries

RICOTTA CREAM

2 1/2 cups ricotta cheese
1 1/2 cups granulated sugar
2/3 cup water
5 1/2 tablespoons butter (cut into pieces)
1 pinch salt
2 teaspoons granulated sugar
1 cup all-purpose flour
3 eggs (about 60 g each)
1 cup mixed berries
as needed powdered sugar (for decorating)

Tools

1 Bowl
1 Spatula
1 Saucepan
1 Wooden spoon
1 Baking sheet
Parchment paper

Preparation for the choux pastry roll with ricotta cream and berries

To prepare the choux pastry roll with ricotta cream and berries, start by sifting the ricotta into a bowl, add the sugar and mix with a spatula; then place the mixture in the fridge. In a saucepan, add the water, the butter cut into pieces, a pinch of salt and 2 teaspoons of sugar, and bring the saucepan to a boil over low heat.
As soon as the butter has melted over low heat, add the flour and stir with a wooden spoon. When the mixture starts to pull away from the sides of the pan, it is ready.
Let the mixture rest for 10 minutes to cool slightly, then add one egg and mix until completely absorbed into the dough. Repeat the same process with the other two eggs.
Place parchment paper on a baking sheet and spread the dough on it. Use a spatula moistened with water so the dough doesn’t stick to it. Bake in a preheated conventional oven at 392°F for 20-25 minutes, depending on your oven, or until the dough is nicely golden on top. Once it’s ready, do not open the oven immediately; place a wooden spoon in the oven door so it stays slightly ajar. After 10 minutes, remove the choux pastry from the oven. Turn the choux pastry out onto a sheet of parchment paper.
Start spreading the ricotta cream, leaving a little aside for decoration. Add the berries across the entire base, leaving a few aside for decoration as well.
Using the parchment paper to help you, form the roll and trim the excess choux pastry from both ends with a knife. Decorate with a bit of the reserved ricotta cream and the remaining berries, then finish with a dusting of powdered sugar. Our roll is ready.