Ingredients

For the Cream Puffs

• 70 g all-purpose flour (about ½ cup)
• 60 g butter (about ¼ cup)
• 100 ml water (about ⅓ cup + 1 tbsp)
• 2 eggs
• 1 pinch of salt
• 1 tsp sugar

For the Filling

• 160 ml fresh liquid cream (about ⅔ cup)
• 150 g ricotta cheese (about ⅔ cup)
• 220 ml milk (about 1 cup)
• 70 g sugar (about ⅓ cup)
• 30 g powdered sugar (about ¼ cup)
• 25 g cornstarch (about 3 tbsp)
• 1 tbsp  honey
• ½ vanilla pod (or 1 tsp vanilla extract)
• Powdered sugar (for dusting)

🍰 Method

👉 Prepare the Choux Pastry Dough

1. In a saucepan, combine water, butter, and salt. Heat until butter melts.
2. Add flour all at once, stirring vigorously until a dough forms and pulls away from the sides.
3. Remove from heat and let cool slightly.
4. Add eggs one at a time, fully incorporating each before adding the next.
5. Transfer dough to a piping bag and pipe small mounds on a parchment-lined baking tray.
6. Bake at 170°C (340°F) for about 30 minutes until golden and puffed. Let cool.

👉 Make the Milk Cream Filling

1. Whip the cream to stiff peaks and refrigerate.
2. In a bowl, mix ricotta and powdered sugar until smooth.
3. Fold in the whipped cream, mix gently, and chill.
4. In a saucepan, heat milk and sugar. Add honey and vanilla.
5. Once warm, stir in cornstarch and cook until thickened.
6. Cool this milk base and then blend with the ricotta-cream mixture.

👉 Assemble the Cream Puffs

1. Use a piping bag or syringe to fill each puff from the bottom.
2. Dust with powdered sugar generously.
3. Serve immediately or chill before serving!