Pistachio Ricotta Cream Profiteroles with White Chocolate

Pistachio Ricotta Cream Profiteroles
Category: Desserts
Servings: 25

Ingredients

Instructions

1. Preparing the Choux Pastry
   Start by preparing the choux pastry. In a saucepan, add cubed butter, sugar, and a pinch of salt. Place the saucepan over medium heat, stirring constantly with a whisk. Once the mixture comes to a boil, sift the all-purpose flour and gradually add it to the pan, stirring continuously. Remove from heat and transfer the mixture to a stand mixer bowl fitted with a paddle attachment. Alternatively, you can do this by hand using a wooden spoon.

   Related Articles

   • 
     Strawberry Tiramisù with Limoncello Cream
   • 
     Creamy Tuna Vol-au-Vent Bites with Fresh Parsley and Sichuan Pepper
   • 
     Creamy Key Lime Pie with Buttery Biscuit Crust
   • 
     Oven-Roasted Rabbit with Crispy Potatoes and Herb Infused Broth

   Mix the dough for a couple of minutes to allow it to cool slightly. When the steam stops rising from the dough, begin adding the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue mixing until the dough is smooth and homogenous.

2. Shaping the Profiteroles
   Transfer the choux pastry into a piping bag fitted with a 10mm plain nozzle. On a baking sheet lined with parchment paper, pipe small mounds of dough, each about 3 cm in diameter. With a damp finger or teaspoon, gently flatten the tops of each mound. You should get about 25 profiteroles from this recipe.

   Bake the profiteroles in a preheated static oven at 220°C (428°F) for the first 15 minutes, ensuring not to open the oven door during this time. After 15 minutes, reduce the temperature to 190°C (374°F) and bake for an additional 10 minutes. Once the baking time is over, turn off the oven and leave the profiteroles inside for another 10-15 minutes with the oven door slightly ajar (place a wooden spoon between the door and the oven to keep it slightly open). This helps to dry out the interior of the profiteroles.

3. Making the Ricotta and Pistachio Filling
   While the profiteroles cool, prepare the filling. In a mixing bowl, add the ricotta cheese and powdered sugar. Stir well with a spoon. Gradually pour in the fresh cream, mixing continuously until the cream is fully incorporated and the mixture is smooth. Next, fold in the pistachio granules.

   Transfer this pistachio ricotta cream into a piping bag fitted with a 10mm nozzle, ready for filling the profiteroles.

4. Assembling the Profiteroles
   Once the profiteroles are completely cooled, use a small knife to make a small hole at the base of each puff. Fill each one with the ricotta and pistachio cream using the piping bag.

5. Coating with White Chocolate
   Melt the white chocolate either in a double boiler or in the microwave. Once melted, gently brush the top of each filled profiterole with the white chocolate using a pastry brush.

6. Chill and Serve
   Arrange the filled and coated profiteroles on a tray and refrigerate them until you’re ready to serve. This will allow the chocolate to set and the flavors to meld.

These Pistachio Ricotta Cream Profiteroles are a perfect treat to impress your guests with a combination of light, airy pastry and a creamy, nutty filling. They make for an indulgent dessert at any occasion!