Saturday, July 20 2024

Light and airy, these cream puffs filled with a delicious ricotta cream are perfect for any occasion.

Whether it’s a gathering or a simple craving for dessert, these ricotta cream puffs are sure to impress.








Makes about 20 cream puffs


  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup whole wheat flour
  • 4 eggs
  • 1 cup ricotta cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • Powdered sugar, for dusting
  • black cherries for garnish

Preheat oven to 390 F and line a baking sheet with baking paper.

In a saucepan, combine water, butter and salt.

Bring to a boil over medium heat.

Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the saucepan.

Remove the pot from the heat and let the mixture cool for 5 minutes.

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

Transfer the mixture to a pastry bag fitted with a large round tip.

Spread the dough onto the prepared baking sheet, forming small mounds.

Bake for 30 to 35 minutes or until the puffs are golden brown and puffy.

Remove from the oven and allow the puffs to cool completely on a wire rack.

In a bowl, combine the ricotta, powdered sugar, and vanilla extract.

Stir until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.

Gently incorporate the whipped cream into the ricotta mixture until well blended.

Cut the cooled cream puffs in half and fill them with the ricotta mixture.

Dust with powdered sugar and add black cherries before serving.

Enjoy these delicious ricotta cream puffs as a delicious dessert or a sweet snack!

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