Ingredients
– 1/2 cup unsalted butter, room temperature adds richness and helps achieve that flaky texture
– 1 cup water creates the steam needed for puffing up the dough
– 1 cup all-purpose flour provides structure and a light, airy base
– 1/4 teaspoon salt enhances the flavor without overwhelming it
– 4 eggs, room temperature essential for binding and creating lift in the dough
– 2 cups heavy whipping cream, cold whips up to a fluffy consistency for the base
– 2 teaspoons pure vanilla extract (divided) boosts the overall flavor with its warm notes
– 1/4 teaspoon cream of tartar stabilizes the whipped cream for better results
– 2 1/2 cups powdered sugar (divided) sweetens the filling while helping it set
– 1.5 pounds ricotta cheese, smooth and thick gives a rich, creamy texture that’s key to the Italian twist
– 1 teaspoon Italian liqueur (optional, e.g., Sambucca or Amaretto) adds a subtle, authentic flavor if you want to elevate things
Instructions
1-Preheat oven: Preheat oven to 450°F (232°C). Sift flour and salt together; set aside to ensure even mixing.
2-Melt butter and water: Melt butter and water in a saucepan over high heat until boiling vigorously, creating the base for your dough.
3-Add flour mixture: Reduce heat to medium-low. Add flour mixture all at once; stir until dough forms a ball and pulls away from pan sides. Remove from heat for safety.
4-Add eggs: Add eggs one at a time, beating vigorously with a hand mixer after each addition to incorporate air.
5-Pipe dough: Pipe dough onto parchment-lined baking sheet into 12 round puffs (approx. 1.25 inches diameter) for uniform baking.
6-Bake: Bake at 450°F for 15 minutes. Reduce heat to 350°F (177°C) and bake 20 minutes more until golden brown to achieve crispiness.
7-Cool puffs: Turn off oven; cool puffs inside with door ajar for 5-10 minutes to set their shape.
8-Whip cream mixture: Whip 1 cup heavy cream, 1 teaspoon vanilla, cream of tartar, and 1 cup powdered sugar until soft peaks form; this creates a stable base.
9-Mix ricotta filling: In another bowl, mix remaining 1 cup heavy cream, 1 teaspoon vanilla, 1.5 cups powdered sugar, ricotta cheese, and optional liqueur until smooth.
10-Fold mixtures: Gently fold ricotta mixture into whipped cream until combined, avoiding deflation to keep it light and airy.
11-Cut puffs: Cut each cooled puff in half to prepare for filling.
12-Fill puffs: Generously fill bottom halves with cream mixture using an ice cream scoop or piping bag with star tip for even distribution.
13-Finish assembly: Replace top halves and dust with powdered sugar before serving to add a finishing touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use thick, smooth ricotta cheese; drain watery ricotta overnight in cheesecloth for best results.
❄️ Keep cream and mixing tools chilled for optimal whipping.
🍪 Ensure puffs are deeply golden brown to prevent collapsing after baking.
⏰ Fill cream puffs just before serving to avoid sogginess.
🧊 Freeze cooked and filled puffs for several weeks or freeze filling separately up to one month.
🌡️ Serve chilled puffs brought to room temperature for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cream puff
- Calories: 461
- Sugar: 25 grams
- Sodium: 201 mg
- Fat: 31 grams
- Saturated Fat: 19 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 10 grams
- Cholesterol: 158 mg