Lemon-Scented Ricotta and Mascarpone Cream Puffs

Lemon-Scented Ricotta and Mascarpone Cream Puffs
Photo by Tina Rupp


  • 1 cup whole-milk ricotta cheese
  • ¾ cup whole milk
  • 4 large eggs
  • ½ teaspoon finely grated lemon peel
  • 1/3 cup mascarpone cheese
  • 1 salt
  • 1 tablespoon sugar
  • + 4 more ingredients
    • ¾ cup all purpose flour
    • 6 tablespoons unsalted butter
    • Vegetable oil
    • ¾ cup powdered sugar

Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts. Add flour; stir until batter is smooth and forms ball, about 1 minute. Remove from heat and whisk in eggs, 1 at a time. Add enough oil to heavy large saucepan to reach ...

View full recipe at Epicurious


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