Ingredients

  • Cream Puff Paste
  • 225 milliliters hot water
  • 110 grams butter, unsalted
  • pinch salt
  • 110 grams cake flour
  • 4 eggs beaten
  • Filling
  • 455 grams ricotta cheese
  • 55 grams chocolate chips chopped
  • 100 grams sugar, caster
  • 1 tablespoon candied citrus peel orange
  • 2 tablespoons pistachio nuts toasted, unsalted

Directions

1. Preheat oven to 450*F/230*C/GM 8.
2. Cream puff paste: Heat water, butter and salt to boiling. When butter is melted, remove from heat and add flour, all at once. Stir with a wooden spoon until mixture leaves the sides of the pan. Cool to lukewarm. With a wooden spoon, beat in 3 eggs, one at a time. For last egg, add 1 tablespoon at a time until dropping consistency. Drop batter by spoonfuls onto a lightly oiled baking sheet, leaving 2 inches between each puff.
3. Bake for 10 minutes. Remove and make slit in side of each puff. Return to sheet upside down and continue baking at 300*F/150*C/GM 2 for 15-20 minutes. Cool completely on a rack.
4. To make filling: blend all ingredients.
5. Fill puffs. Refrigerate until ready to serve.

Notes
Notes:Original serves 24-makes 48 puffs.
Serving Ideas:Original serves 24.


Categories
PuddingsPastryBread, sweetPetÌt Four
Keywords
PuddingsPastryBread, sweetPetÌt Four
MacGourmet downloadSt. Joseph's Cream Puffs. To import, drag image to your MacGourmet recipe box.