Italian Cream Puffs
Makes about 18 puffs
Prep time: 20 minutes
Bake time: 30-35 minutes
Filling:1 cup heavy cream
1/2 cup confectioners’ sugar, or more to taste
1/2 pound ricotta cheese, drained
1 teaspoon orange extract
1 teaspoon vanilla
1/4 cup candied fruit, finely chopped (optional)
Puffs:
1 cup water
1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO all-vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup sifted all-purpose flour
4 large eggs, beaten
1 teaspoon fresh grated lemon peel
1 teaspoon fresh grated orange peel
Confectioners’ sugar or melted chocolate for garnish (optional)
For filling: in the bowl of an electric mixer, combine cream and confectionerssugar; whip until stiff soft peaks form. In a medium mixing bowl, combine ricotta cheese, vanilla, orange extract and optional candied fruit; stir until well combined. Gently fold cream into cheese mixture. Refrigerate until ready to use.
For puffs: heat oven to 450ºF. Combine water, shortening, granulated sugar and salt in medium saucepan. Bring to boil over medium-high heat; stir well. Add flour, stirring vigorously, until mixture leaves sides of pan. Remove from heat; let cool. Slowly add eggs, one at a time, beating vigorously after each addition, to cooled flour mixture. Stir until mixture is smooth and leaves the side of the pan. Add lemon and orange peel; mix well. Spray baking sheets with Crisco No-Stick Cooking Spray. Drop tablespoonfuls of batter 2 inches apart onto baking sheets.
Bake at 450ºF for 15 minutes. Reduce heat to 350ºF. Bake an additional 15 to 20 minutes or until golden. Cool completely on cooling rack.
To assemble: cut puffs in half horizontally. Spoon ricotta filling on bottom half. Cover with top half. Drizzle with melted chocolate or dust with confectioners sugar, if desired.
B-man 