The cream puffs with milk and ricotta cream are small, soft pastries with a light, slightly crisp shell that encloses a delicate, fragrant filling. The cream, prepared without eggs and without heavy cream, has a velvety consistency and is enriched with ricotta and scented with citrus. They are perfect served cold, when the cream becomes even firmer, and are great both as an after-meal dessert and to serve at a buffet or special occasion. Below, let’s see what you need to prepare our delicious cream puffs with milk and ricotta cream at home:
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- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: for about 25 cream puffs
- Cooking methods: Oven
Ingredients
- 1 1/2 cups + 2 tsp cups milk
- 1 cup + 2 tbsp cups ricotta
- 1/3 cup cornstarch
- 1 cup powdered sugar
- vanilla extract
- as needed Strega liqueur (optional)
- 4 eggs
- 1 1/4 cups all-purpose flour
- 1 cup + 2 tsp cups water
- 3 1/2 tbsp butter
- vanilla extract
- 1 pinch salt
- grated zest of 1/2 orange and 1/2 lemon
Preparation
For the cream, pour the milk into a small saucepan, add the sugar and the cornstarch and stir thoroughly to dissolve it without forming lumps. Add the vanilla extract and place over the heat.
Cook over medium heat, stirring constantly, until you obtain a thick consistency. Turn off the heat and let cool slightly, then add the ricotta previously sieved and stir until you get a smooth cream.
If desired, add a splash of Strega liqueur. Cover with cling film directly on the surface and transfer to the refrigerator until ready to use.
Meanwhile, prepare the choux pastry. Pour the water into a saucepan, add the butter, the pinch of salt, the vanilla extract and bring to a boil.
Add all the flour at once and stir vigorously until you obtain a compact dough, continuing to cook until the mixture pulls away from the sides of the pan.
Turn off the heat and let cool slightly, then add the citrus zests and the eggs, one at a time, mixing well after each addition until you obtain a smooth, creamy dough.
Transfer the mixture to a piping bag, pipe the cream puffs onto a baking sheet lined with parchment paper and bake in a conventional oven at 356°F for about 20-25 minutes. Remove from the oven and let cool completely.
Generously fill the cream puffs with the milk and ricotta cream, then decorate as you like with powdered sugar, glaze, or dark chocolate shavings. Let rest in the refrigerator for at least one hour before serving.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
