Lemon-Scented Ricotta and Mascarpone Cream Puffs
Light and airy cream puffs filled with a luxurious blend of ricotta and mascarpone cheese, delicately flavored with fresh lemon zest and dusted with powdered sugar. These elegant French-Italian fusion pastries are perfect for special occasions.
Ingredients
- •¾ cup whole milk
- •6 tablespoons unsalted butter
- •1 tablespoon sugar
- •⅛ teaspoon salt
- •¾ cup all purpose flour
- •4 whole large eggs
- •4 cups vegetable oil
- •1 cup whole-milk ricotta cheese
- •⅓ cup mascarpone cheese
- •¾ cup powdered sugar
- •½ teaspoon lemon peel
Cooking Instructions
- 1.
Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts. Add flour; stir until batter is smooth and forms ball, about 1 minute. Remove from heat and whisk in eggs, 1 at a time.
10 min
- 2.
Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, drop 1 tablespoon batter into oil for each cream puff. Fry until golden brown and puffed, about 5 minutes per batch. Using slotted spoon, transfer cream puffs to paper towels to drain. (Can be made 6 hours ahead. Let stand at room temperature.)
25 min
- 3.
Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in medium bowl for filling. Cut cream puffs in half horizontally. Spoon 1 rounded teaspoon filling into bottoms; cover with tops. Arrange on platter. Sprinkle with remaining 1/2 cup powdered sugar.
15 min
