CHOCOLATE CUSTARD & RICOTTA FRIED CREAM PUFFS

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.

Why You’ll Love This Recipe

• Dual Fillings: A combination of decadent chocolate custard and velvety ricotta cream.
• Perfect for Any Occasion: Great for parties, celebrations, or an indulgent dessert.
• Crowd Pleaser: A balance of crispy choux pastry and rich, creamy fillings makes these puffs irresistible.

Cooking Time

• Preparation Time: 40 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Servings: About 30 cream puffs

Ingredients

For the Choux Pastry (Bignè)

• 1 cup water
• 7 tbsp 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
• ½ cup granulated sugar
• ⅓ cup cornstarch
• 7 oz dark chocolate (about 1 cup chocolate chips)

For the Ricotta Cream

• 1 cup ricotta cheese
• ¾ cup powdered sugar
• 1 tsp vanilla extract

For the Chocolate Glaze

• 5 oz dark chocolate (about ¾ cup chocolate chips)
• 3 ½ tbsp unsalted butter
• 2 tbsp milk

For Decoration

• Powdered sugar

Step-by-Step Instructions

1. Prepare the Choux Pastry

1. In a medium saucepan, bring the water, butter, and salt to a boil.
2. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
3. Return to heat and cook for 1–2 minutes, stirring constantly, to dry out the dough slightly.
4. Allow the dough to cool for a few minutes, then add eggs one at a time, beating well after each addition until smooth and glossy.

2. Fry the Cream Puffs

1. Heat oil in a deep frying pan or deep fryer to 350°F (175°C).
2. Using two spoons or a pastry bag, form small dough balls and carefully drop them into the hot oil.
3. Fry until puffy and golden brown. Drain on paper towels.

3. Prepare the Chocolate Pastry Cream

1. In a bowl, whisk egg yolks and sugar until light and creamy.
2. Add cornstarch and mix until smooth.
3. Heat the milk in a saucepan until it begins to simmer. Gradually pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and stir in the dark chocolate until smooth. Cover with clingfilm pressed directly onto the surface and cool completely.

4. Prepare the Ricotta Cream

1. In a bowl, whisk ricotta, powdered sugar, and vanilla extract until creamy.

5. Make the Chocolate Glaze

1. Melt dark chocolate, butter, and milk in a heatproof bowl over simmering water or in the microwave, stirring until smooth and glossy.

6. Fill the Cream Puffs

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

7. Decorate the Cream Puffs

1. Dust the puffs lightly with powdered sugar using a sieve.
2. Dip the top of each puff into the chocolate glaze or drizzle it over with a spoon.
3. Allow the glaze to set for a few minutes before serving.

Tips for Success

• Crispy Puffs: Ensure the oil is at the correct temperature (350°F/175°C) to avoid greasy puffs.
• Smooth Pastry Cream: Stir continuously while cooking to avoid lumps in the custard.
• Filling Variety: Mix up fillings by adding orange zest to ricotta or using white chocolate for the custard.

Nutritional Information (Per Puff)

Buon Appetito!

These chocolate ricotta cream puffs are a delightful combination of textures and flavors that will make any occasion feel special. Perfect for sharing—or keeping all to yourself!

Chocolate Custard & Ricotta Fried Cream Puffs Recipe

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Ingredients

  

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

Instructions

 

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.

Notes

Makes about 30 chocolate puffs