Italian Style Cream Puffs


Units Scale

For the Pate a Choux Pastry:

  • 1 cup water
  • 1 stick butter
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup AP flour
  • 4 eggs

For the Ricotta Amaretto Cream:

  • 2 cups heavy cream, divided
  • 1 tablespoon milk powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 1 cup Ricotta cheese
  • 1/2 teaspoon Amaretto or almond extract


For the Pate a Choux Pastry:

  1. In a medium saucepan, heat water and butter together over medium-low heat, and stir until butter has fully dissolved.
  2. Add salt, sugar, and flour. Stir constantly until a soft, sticky dough forms. Once the dough forms, keep cooking it until a film begins to form at the bottom of the pan, about 3 minutes.
  3. Remove the pastry dough from the stovetop, transfer to a glass bowl and let cool slightly about 5 minutes.
  4. Once the dough has cooled a little but is still warm, mix in the eggs one at a time, mixing well between each addition. Do not be alarmed if your dough breaks up as you’re mixing the eggs in at first. Keep mixing and the dough will come back together.
  5. Preheat oven to 400 degrees F. and line baking sheets with parchment paper.
  6. Fill a pastry bag fitted with a plain tip with the pate a choux. Pipe about 1 1/2-inch mound of pastry dough onto the prepared baking sheets. If your mounds have a little peak, simply dip your fingers in water and smooth the tops of each.
  7. Bake the pastry shells for about 25-30 minutes depending on the heat of your oven. Keep a watchful eye as they begin to puff up and turn golden. Be sure not to open the oven door while they bake.
  8. Remove the shells from the oven and transfer immediately to a cooling rack.

For the Ricotta Amaretto Cream:

  1. In the bowl of your stand-mixer with the whisk attachment, beat 1 cup heavy cream with milk powder and cream of tartar. Beat until stick peaks form. Transfer to a separate bowl.
  2. Now in the same bowl of your stand-mixer, whisk together remaining 1 cup heavy cream, ricotta cheese, powdered sugar, vanilla, and amaretto. Beat until the mixture has thickened.
  3. Add in the whipped cream and mix on low speed just until the creams are incorporated. Turn off and use a rubber spatula to finish combing. Your pastry cream should be smooth and thick.
  4. Fill a piping bag with a plain tip and fill the desired amount of cream puff shells you intend to serve. It’s important not to fill them all ahead of time. Fill only before serving to keep from soggy cream puff shells.
  5. Serve and enjoy!


If need be, simply pop the cream puff shells back into the oven at 300 degrees F. for about 2-3 minutes to bring the shells back if they have gotten too soft from sitting out.


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