Ingredients for cream puffs with ricotta:

For the choux pastry:

• 6 eggs
• half a litre of water
• 260g flour
• 160g butter
• a pinch of salt
• a pinch of sugar.

Ingredients for cream puffs filling

• 400g Ricocrem ricotta cream
• 100g icing sugar.

Preparazion of cream puffs with ricotta

Put the water, butter, salt and sugar in a pot; bring to the boil, remove from the heat and add the flour. Mix well and return to the flame, stirring continuously until it is compact and starts to sizzle. Cool, add the eggs one by one and mix well. Knead the pastry, form into balls and place in the oven at 200°C for about 30 minutes and then at 150°C with the oven door ajar until the puffs are dry. Fill with Ricò and sprinkle with icing sugar.