Lemon-Scented Ricotta And Mascarpone Cream Puffs Recipe

Name: Lemon-Scented Ricotta And Mascarpone Cream Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole milk; 6 tablespoons (3/4 stick) unsalted butter, diced; 1 tablespoon sugar; Pinch of salt; 3/4 cup all purpose flour; 4 large eggs; Vegetable oil (for frying); 1 cup whole-milk ricotta cheese; 1/3 cup mascarpone cheese; 3/4 cup powdered sugar, divided; 1/2 teaspoon finely grated lemon peel

Servings: persons

3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, diced
1 tablespoon sugar
Pinch of salt
3/4 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
1 cup whole-milk ricotta cheese
1/3 cup mascarpone cheese
3/4 cup powdered sugar, divided
1/2 teaspoon finely grated lemon peel

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.
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 350u00b0F. 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.)
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.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup whole milk, 6 tablespoons (3/4 stick) unsalted butter, diced, 1 tablespoon sugar, Pinch of salt, and more.

Yes, Lemon-Scented Ricotta And Mascarpone Cream Puffs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Scented Ricotta And Mascarpone Cream Puffs

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