Lemon-Scented Ricotta and Mascarpone Cream Puffs

Name: Lemon-Scented Ricotta and Mascarpone Cream Puffs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 36
Cuisine: Global
Ingredients: 177 milliliters all purpose flour; 6 Tbsps (3/4 stick) unsalted butter, diced; 4 larges eggs; 79 milliliters mascarpone cheese; 177 milliliters powdered sugar, divided; 1 pinch Pinch of salt; 237 milliliters whole-milk ricotta cheese; 1 Tbsp sugar; 36 servings Vegetable oil (for frying); 177 milliliters whole milk

Lemon-Scented Ricottan and Mascarpone Cream Puffs is a vegetarian hor d'oeuvre. One serving contains 74 calories, 2g of protein, and 5g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 36. Head to the store and pick up powdered sugar, salt, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts.

Ingredients you will need

Butter

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Add flour; stir until batter is smooth and forms ball, about 1 minute.

Ingredients you will need

All Purpose Flour

Remove from heat and whisk in eggs, 1 at a time.

Ingredients you will need

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Cream