Pistachio Ricotta Cream Profiteroles
Category: Desserts
Servings: 25
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 105g |
| All-purpose flour | 65g |
| Butter | 50g |
| Water | 100g |
| Sugar | 10g |
| Salt | A pinch |
| Ricotta cheese (cow’s milk) | 500g |
| Powdered sugar | 120g |
| Fresh cream (liquid) | 100g |
| Pistachio granules | 80g |
| Vanilla bean pod | 1 |
| White chocolate | 50g |
| Pistachio granules | 60g |
Instructions
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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.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.
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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.
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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.
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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. -
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. -
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!
