Ricotta Filled Cream Puffs

Instructions

1. Preheat oven to 425˚F.
2. Combine water, butter, salt and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Add the flour at once and stir hard until all the flour is incorporated.
3. Place over low heat and cook, stirring, about 2 minutes to evaporate some of the moisture.
4. Turn dough into a mixer with the steel blade in place. Turn the mixer on and add the eggs, one at a time. Mix until totally incorporated and dough is glossy and smooth.
5. Line two baking sheets with parchment paper. Scoop the dough into small mounds about 1 to 1 1/2 inches in diameter and place evenly onto the baking sheets.
6. Bake for 15 minutes, then reduce temperature to 375˚F and bake until puffed, golden, and dry, about 25 minutes more. Allow to cool on the baking sheet.

1. Slice the tops off the baked and cooled cream puffs.
2. For the filling, mix the Salerno Ricotta Cheese, icing sugar, vanilla, and chocolate chips together. Fold in whipped cream.
3. Spoon about 1 tablespoon of the filling into each cream puff and place tops back onto the puffs. Refrigerate until ready to serve.
4. Lightly dust with icing sugar before serving.

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