Ricotta and Mascarpone Cream Puffs
(Bocconcini di Ricotta e Mascarpone)
Ingredients:
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, diced
1 tablespoon sugar
Pinch of salt
3/4 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
1 cup whole-milk ricotta cheese
1/3 cup mascarpone cheese
3/4 cup powdered sugar, divided
1/2 teaspoon finely grated lemon peel
Directions:
Bring milk, butter, 1 tablespoon sugar, and salt to a boil in a heavy medium saucepan over medium heat, stirring until the butter melts.
Add flour; stir until the batter is smooth and forms a ball, about 1 minute.
Remove from heat and whisk in eggs, 1 at a time.
Add enough oil to heavy large saucepan to reach a depth of 2 inches.
Attach deep-fry thermometer to side of pan and heat oil to 350°F.
Working in batches, drop 1 tablespoon of batter into the oil for each cream puff.
Fry until golden brown and puffed, about 5 minutes per batch.
Using a slotted spoon, transfer the cream puffs to paper towels to drain.
Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in a medium bowl for filling.
Cut cream puffs in half horizontally.
Spoon 1 rounded teaspoon filling into bottoms; cover with the tops.
Arrange on a platter.
Sprinkle with remaining 1/2 cup powdered sugar. Makes 3 dozen.