Lemon Ricotta Cream Puffs

Ingredients

• 1 cup (200g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg
• 1 tablespoon milk
• Confectioners' sugar, for dusting
• Lemon Ricotta Filling (recipe below)
• Whipped cream, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. Add the softened butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, whisk together the egg and milk. Pour the mixture into the flour mixture and stir with a fork until the dough comes together.
5. Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/8 inch (3 mm).
6. Use a cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 12 circles.
7. Gather the scraps, re-roll the dough, and cut out additional circles.
8. Place the dough circles on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each puff.
9. Brush the tops with a little bit of water and sprinkle with confectioners' sugar.
10. Bake for 20-25 minutes or until golden brown. Allow the puffs to cool completely on a wire rack.

Lemon Ricotta Filling

• 1 cup (200g) fresh ricotta cheese
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1 large egg yolk
• 1 teaspoon grated lemon zest
• Confectioners' sugar, for dusting

Assembly

1. Split the cooled cream puffs in half horizontally using a serrated knife.
2. Fill each puff with about 1 tablespoon of Lemon Ricotta Filling.
3. Top with whipped cream and a sprinkle of confectioners' sugar.

Note: The recipe uses the ingredients from Lemon Ricotta Pancakes (#65) but is adapted into Cream Puffs.