Sunday, June 23 2024

These delicate and airy cream puffs are the epitome of mouthwatering, perfect for any occasion. In this recipe, we elevate the classic cream puff by filling it with a rich chocolate custard and delicious ricotta cream.

To add a final touch of decadence, we top them off with a dusting of powdered sugar and a silky chocolate glaze.



Makes about 30 chocolate puffs



For the choux pastry (bignè):

  • 1 cup water
  • 7 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • A pinch of salt
  • oil for frying

For the chocolate pastry cream:

  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 7 ounces dark chocolate (about 1 cup chocolate chips)

For the ricotta cream:

  • 1 cup ricotta cheese
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the chocolate glaze:

  • 5 ounces dark chocolate (about 3/4 cup chocolate chips)
  • 3 1/2 tablespoons unsalted butter
  • 2 tablespoons milk

For decoration:

  • Powdered sugar




Prepare the choux pastry:

In a medium saucepan, bring the water, butter and a pinch of salt to a boil.

Once the butter is melted, remove the saucepan from the heat and add the flour all at once.

Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Return the pan to the heat and cook for another 1 to 2 minutes, still stirring, to dry out the mixture a bit.

Allow the dough to cool for a few minutes.

Add the eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.

Fry the cream puffs:

Heat oil in a deep frying pan or deep fryer to 350°F (175°C).

Using two spoons or a pastry bag, form dough balls and carefully drop them into the hot oil.

Fry the puffs until puffy and golden brown, then drain on paper towels.

Prepare the chocolate custard:

In a medium-sized bowl, beat together the egg yolks and sugar until light and creamy.

Add the cornstarch and beat until smooth.

In a saucepan, heat the milk until it starts to simmer.

Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.

Remove from the heat and stir in the dark chocolate until completely melted and smooth.

Cover with clingfilm pressed directly onto the surface of the cream to prevent a skin from forming and allow to cool completely.

Prepare the ricotta cream:

In a bowl, mix the ricotta cheese, powdered sugar and vanilla extract until smooth and creamy.

Prepare the chocolate frosting:

In a heatproof bowl, melt together the dark chocolate, butter and milk over a pan of boiling water or in the microwave, stirring until smooth and glossy.

Filling the cream puffs:

Using a pastry bag with a long nozzle, fill half of the cream puff with chocolate custard and the other half with ricotta cream.

Add the powdered sugar:

Dust the cream puffs lightly with powdered sugar using a sieve.

Glaze the cream puffs:

Dip the top of each puff into the chocolate frosting or drizzle the frosting over the puff with a spoon.

Let the cream puffs rest for a few minutes to let the frosting set.


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