Lemon-Scented Ricotta and Mascarpone Cream Puffs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 3 dozen
- pinch of salt
- 1 tablespoon sugar
- 4 large eggs
- 3/4 cup all purpose flour
- 3/4 cup whole milk
- vegetable oil (for frying)
- 1 cup whole-milk ricotta cheese
- 1/2 teaspoon finely grated lemon peel
- Carbohydrate 5 g(2%)
- Cholesterol 32 mg(11%)
- Fat 8 g(12%)
- Fiber 0 g(0%)
- Protein 2 g(4%)
- Saturated Fat 3 g(14%)
- Sodium 32 mg(1%)
- Calories 101
Preparation 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. 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 350°F. 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.) 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.
Preparation 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. 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 350°F. 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.) 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.
