Italian Cream Puffs
Ingredients
For the shells:
1.25 cup water
0.5 cup butter
5 eggs
0.25 tsp salt
1 cup flour
For the filling:
2 tsp vanilla
2.25 cups heavy whipping cream
1 tsp liquor such
2.5 cups powdered sugar
0.25 tsp cream of tarter
1.5 lbs ricotta cheese
Instructions
For the shells:
In 460 degrees
Sift flour and salt together in small bowl
In a medium sized saucepan, melt the water and butter over high
heat until the mixture reaches a vigorous boil
Reduce heat to medium low and add flour/salt mixture all at once
Stir until the mixture pulls away from sides of pan and forms a ball
Remove from heat and add eggs one at a time, beating vigorously
between additions
Using a piping bag or cookie press, pipe dough onto parchment-lined
baking sheet
Bake at 460 for 17 minutes then reduce heat to 360 for an additional
25 minutes
Ensure your puffs are golden brown before turning off oven or they
will deflate/fall!
When they are finished baking, turn off oven and let the puffs cool for
10 minutes with the oven door ajar.
For the cream filling:
In a medium size bowl, combine 1 cup heavy cream with 1 teaspoon
vanilla, 0.25 teaspoon cream of tarter, 1 cup powdered sugar and
whip until soft peaks form.
Set aside.
In another bowl, mix remaining ingredients
Combine both mixtures together
To Assemble:
Cut puffs in half and use ice cream scoop to fill each puff generously
with the cream mixture or use piping bag with star tip to pipe filling
inside
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