Steps

• Start by preparing the cream puffs: in a saucepan, put the water, butter, and salt, and bring to a boil. As soon as the butter has melted, add all the flour, lower the heat, and mix vigorously with a whisk.

  

• You will thus obtain a smooth and creamy dough. Let it cool.

  

• At this point, it is important that you add the eggs one by one, not adding another egg until the first is well mixed and blended. Mix the dough well until you get a smooth cream.

  

• Meanwhile, on a baking sheet, spray some non-stick spray or use parchment paper. Put the mixture obtained in a piping bag, and start making the cream puffs.

  

• Bake in a preheated oven at 400°F for 25 minutes, then lower to 350°F for another 5 minutes. Remove and let cool.

  In the meantime, prepare the cream.

  

• Drain the ricotta in a sieve.

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• In a pot, bring 2/3 cup of cream to a boil, remove from heat, add the pecorino, and mix well.

  Transfer the ricotta to a large bowl and gradually add the cream mixture, stirring with a whisk, and let it cool.

  

• In the meantime, take the remaining cream and whip it with an electric whisk, then with circular movements from top to bottom, incorporate it into the ricotta and pecorino cream mixture.

  

• Now divide the cream into two parts, one part you will leave white as it is, while the second part you will mix together with a can of tuna previously mashed with a fork.

  

• Open the cream puffs by cutting them in half and remove the top cap. Fill them with the two mousses in such an amount that when you reassemble them, it slightly overflows.

  

• Place on the tuna-filled cream puffs an olive, a carrot slice, or parsley, depending on your creativity.

  

• While on those with the white filling, place a slice of salami or other cured meat.

  Once filled, secure the cream puffs with a toothpick.

  If you have any filling left, use a small pastry cutter to make circles of white bread and fill them as shown in the photo.

  

• Put the water, butter, salt, and sugar in the bowl, cook: 5 min./212°F/speed 1.

  Add the all-purpose flour and mix: 20 sec./speed 4. Remove the bowl from the unit and let its contents cool for 10 minutes.

  

• Meanwhile, preheat the oven to 400°F. Line the baking tray with parchment paper and set aside.

  Place the bowl and, with blades in motion at speed 5, add the eggs, one at a time, through the lid hole.

  

• After adding the last egg, mix again: 30 sec./speed 5.

• Transfer the dough into a pastry bag and form the cream puffs by letting them drop from the pastry bag onto the prepared tray, leaving 2 inches of space between each.

  Bake for 20-25 minutes (400°F) or until the cream puffs are golden.

  

• Turn off the oven and leave it ajar, letting the cream puffs dry inside for 10 minutes. Carefully remove the tray from the oven and let the cream puffs cool completely before filling and serving them as desired.

  

• Drain the ricotta in a sieve.

  Put 2/3 cup of cream in the bowl, heat for 2 min. at 212°F speed 1, add the pecorino, and mix 2 min at speed 3. Set aside.

  

• Without washing the bowl, put the ricotta, start the Bimby at speed 3, and gradually add the cream mixture, mixing and letting it cool before setting aside.

• Meanwhile, take the remaining cream and whip it with the butterfly attachment, 3 min speed 3.

  

• Gradually add the freshly whipped cream to the bowl with the ricotta, folding the whipped cream into the mixture with top-to-bottom movements.

  

• Now divide the cream into two parts, one part you will leave white as it is, while the second part you will mix together with a can of tuna previously mashed with a fork.

• To fill the cream puffs, see steps 10, 11, 12 above.