Here’s a nostalgic, Italian-inspired dessert that feels like it came straight from Nonna’s kitchen: Ricotta Cream Puffs — light, airy choux pastry filled with sweetened ricotta cream. Think of it as a cross between a cream puff and a cannoli. Simple, elegant, and totally irresistible.
🍮 Nonna’s Ricotta Cream Puffs
🕒 Total Time: 1 hour
🍽 Yields: 12–15 cream puffs
🥚 For the Choux Pastry (Pâte à Choux):
-
1/2 cup (1 stick) unsalted butter
-
1 cup water
-
1/4 tsp salt
-
1 cup all-purpose flour
-
4 large eggs
🍥 For the Ricotta Filling:
-
1 1/2 cups whole milk ricotta (well-drained)
-
1/3 cup powdered sugar (adjust to taste)
-
1/2 tsp vanilla extract
-
Zest of 1 lemon (optional, but very Nonna)
-
1/4 cup mini chocolate chips (optional for cannoli-style)
-
1/2 cup heavy cream (optional, for lighter texture)
✨ Optional Garnishes:
-
Powdered sugar (for dusting)
-
Extra chocolate chips or chopped pistachios
-
Honey drizzle
👩🍳 Instructions
1. Make the Choux Pastry:
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
-
In a medium saucepan, combine butter, water, and salt. Bring to a boil.
-
Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until a ball forms and pulls away from the sides (1–2 minutes).
-
Remove from heat and let cool for 5 minutes.
-
Beat in the eggs one at a time, mixing well after each. Batter should be glossy and thick, but pipeable.
-
Use a spoon or piping bag to form 1½-inch mounds on the baking sheet (space them out).
-
Bake for 25–30 minutes, or until puffed and golden brown. Don’t open the oven early!
-
Cool completely on a wire rack. Cut a small slit to release steam if needed.
2. Prepare the Ricotta Cream:
-
If ricotta is watery, wrap it in cheesecloth or paper towels and drain for 15–30 min.
-
In a bowl, mix ricotta, powdered sugar, vanilla, and lemon zest.
-
Optional: Whip heavy cream separately to stiff peaks and fold it into the ricotta for a lighter filling.
-
Stir in mini chocolate chips if using.
-
Chill until ready to fill.
3. Assemble the Cream Puffs:
-
Slice cooled puffs in half horizontally.
-
Pipe or spoon in the ricotta cream.
-
Replace tops and dust generously with powdered sugar.
📝 Tips:
-
Store unfilled puffs in an airtight container for 2–3 days or freeze them.
-
Fill just before serving for best texture.
-
Can be made cannoli-style with ricotta + mascarpone + orange zest.