Ricotta-Stuffed Cream Puffs

Yield: 20–24 puffs (serves 8–10)

Before You Start

This is not a bakery recipe. Don’t try to make them perfect. Make them feel like you made them.

Part 1: Cream Puff Shells (Pâte à Choux)

Ingredients

• 1 cup water (240 g)

• 8 tbsp unsalted butter (113 g)

• ½ tsp salt

• 1 cup all-purpose flour (125 g)

• 4 large eggs

Instructions

1. Preheat oven to 400°F

2. In a saucepan, bring water, butter, and salt to a boil.

3. Add flour all at once. Stir aggressively.

   This step matters more than anything.

   You’re not just mixing—you’re cooking the flour.

   Keep stirring over medium heat until:

   • the dough forms a ball

   • it pulls cleanly from the sides

   • and you see a light film/residue on the bottom of the pan

   That residue is the signal.

   If there’s no film → it’s undercooked
   If there’s a thick crust → you went too far

   You want just a light coating. That’s perfect.

   This takes about 1–2 minutes.

4. Transfer to a bowl. Let cool about 5 minutes.

5. Add eggs one at a time, mixing fully after each.

   Final dough should be:

   • smooth

   • glossy

   • soft but holding shape

Shaping

Drop or pipe rough mounds onto a parchment-lined baking sheet.

Try to make the amount in each mound equal, but dont be overly focused on getting them to look identical. These will have a mind of their own once they hit the oven..

Baking

• Bake at 400°F for 15 minutes

• Then reduce to 350°F for 20–25 minutes

They should be deep golden and feel light.

Critical Step – Prevent Collapse

When they’re done:

1. Turn off the oven

2. Poke a small hole in the bottom of each puff

3. Prop the oven door open slightly

4. Leave them inside for 5–10 minutes

This releases steam and dries them out.

Skip this → they collapse. Every time. (note that they will still taste good even if they do collapse so don’t worry too much about it)

Cool completely before filling.

Part 2: Ricotta Cannoli Cream Filling

Ingredients

• 2 cups whole milk ricotta (well-drained)

• ¾–1 cup powdered sugar (to taste)

• ½ cup mini chocolate chips

• ⅓ cup finely chopped candied orange peel

• 1 tsp vanilla extract

• Pinch of salt

Important

Drain the ricotta well and mix until smooth. Dont try to save calories by getting part skim ricotta. If you do, they will come out grainy.

You want:

• creamy

• light

• spreadable

Instructions

1. Beat ricotta until smooth

2. Add powdered sugar gradually

3. Mix in vanilla and salt

4. Fold in chocolate chips and finely chopped peel

5. Chill at least 1 hour

Part 3: Candied Citrus Peel

Ingredients

• 2–3 oranges (or orange + lemon)

• 2 cups sugar (400 g)

• 2 cups water (480 ml)

• Extra sugar (optional)

Instructions

1. Peel fruit and slice into thin strips

2. Blanch 2–3 times

   • Cover with water, bring to a boil, drain

   • Repeat to remove bitterness

3. Simmer peels in sugar + water for 30–45 minutes
   until translucent

4. Remove and dry on rack or parchment
   (several hours or overnight)

5. Optional: toss lightly in sugar

For the filling:

Chop finely. You want flecks, not chunks.

Assembly

• Slice or gently pull puffs open

• Fill generously

• Let filling show—don’t clean it up too much

Optional: light dusting of powdered sugar

Final Thought

If these look perfect, you missed it. They should look like someone cared enough to take their time making them at home.