Lemon-Scented Ricotta and Mascarpone Cream Puffs
Lemon-Scented Ricotta and Mascarpone Cream Puffs is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.