These delicious treats, perfect to enjoy at the end of a meal, are soft and enclose a creamy and tasty filling.

To make them even yummier you can decorate them with white chocolate and a cascade of chopped pistachios, this way it will be easy for your guests to imagine what these little caskets will hold inside.

Ingredients for about 25 cream puffs (bignè):

2 large eggs
1/2 cup of all purpose flour
3 tbsp of butter
1/2 cup of water
2 tsp of sugar
a pinch of salt

For the cream filling:

2 cups of ricotta cheese
1 cup of powdered sugar
1/3 cup of heavy cream
1/2 cup of pistachio granules
1 tsp of vanilla extract

For the topping:

1/3 cup of white chocolate
1/3 cup of pistachio granules

METHOD:

Step 1: Prepare the choux pastry

In a saucepan, add the cubed butter and water.

Then add the sugar and a pinch of salt.

Heat the mixture while stirring with a whisk.

When it starts to boil:

Add the sifted flour in a slow, steady stream, stirring quickly with a wooden spoon.

Continue stirring until the mixture pulls away from the sides of the pan and forms a white film on the bottom.

Remove from the heat and transfer the dough to the bowl of a mixer with the paddle attachment.

It can also be made by hand in a regular bowl with a wooden spoon.

Turn on the mixer for a couple of minutes to cool the dough slightly.

When the dough no longer gives off steam, add the eggs one at a time, making sure each egg is fully incorporated before adding the next.

A smooth, homogeneous dough should be obtained.

Step 2: Form and bake the cream puffs

Transfer the choux pastry to a pastry bag fitted with a smooth 10 mm round tip.

Spread small mounds of dough (about 1 inch or 3 cm in diameter) on a baking sheet lined with parchment paper.

You should get about 25 puffs.

Lightly moisten your finger or a spoon and flatten the tips of the puffs.

Preheat the oven to 430°F (220°C) and bake the cream puffs for 15 minutes.

Do not open the oven during baking.

After 15 minutes, reduce the oven temperature to 190°C (190°F) and bake for another 10 minutes.

Turn off the oven and let the puffs dry inside with the door slightly ajar (put a wooden spoon between the door and the oven) for another 10 to 15 minutes.

Remove the puffs from the oven and let them cool.

Step 3: Prepare the ricotta and pistachio cream.

In a bowl, mix the ricotta cheese, powdered sugar and the seeds of a vanilla pod.

Stir with a spoon.

Gradually add the heavy cream, always stirring.

Add chopped pistachios and mix until smooth.

Step 4: Fill the cream puffs.

Transfer the ricotta and pistachio cream to a piping bag with a 10 mm tip.

Use the bag to fill the cream puffs with the ricotta mixture.

Step 5: Finishing with white chocolate and pistachios

Melt the white chocolate in a double boiler or in the microwave.

Brush the tops of the cream puffs with the melted white chocolate.

Dip the tops of the cream puffs in the chopped pistachios.

Place the filled cream puffs on a serving tray and refrigerate until ready to serve.

Storage

Store the filled cream puffs in the refrigerator and consume within 3 days.

Baked puffs (not filled) can be stored in a perforated box for 1 week or frozen.

Tips

You can flavor the ricotta cream with orange or lemon zest for an extra aromatic touch.