Lemon-Scented Ricotta and Mascarpone Cream Puffs

By kmad

Ingredients

• 3/4 cup whole milk
• 6 tablespoons (3/4 stick) unsalted butter, diced
• 1 tablespoon sugar
• Pinch of salt
• 3/4 cup all purpose flour
• 4 large eggs
• Vegetable oil (for frying)
• 1 cup whole-milk ricotta cheese
• 1/3 cup mascarpone cheese
• 3/4 cup powdered sugar, divided
• 1/2 teaspoon finely grated lemon peel

Details

Servings 24
Adapted from epicurious.com

Preparation

Step 1

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.