Cream Puffs

12 Servings I believe this is Aunt Gerry’s recipe Pastry:


  • 1 cup water

  • 1 stick butter

  • 1 cup flour sifted

  • 1 teaspoon baking powder

  • 4 eggs beaten

  • {“Filling”=>nil}

  • 2 pounds ricotta cheese

  • 1 cup sugar or more to taste

  • 3 tablespoons vanilla

  • cinnamon to taste

  • 2 pints heavy cream


  • For pastry: In a saucepan on low flame, combine water, butter, flour and baking powder.

  • When mixed well, put in a bowl.

  • Add 4 eggs, one at a time, mixing well after each egg (completely before adding another egg).

  • On ungreased cookie sheet, place scant tsp of batter about 2”apart.

  • Bake at 350° until very light tan.

  • For Filling:

  • Start with first ingredient.

  • Mix in each until smooth and whipped.

  • When you come to the heavy cream, add only one pint and whip for about 10 minutes until thick and creamy.

  • Add part of the other pint, beat 5 to 10 minutes.

  • Add rest of the cream and beat again until light and fluffy.

  • If mixture is very thick, add cream as you need it.

  • Refrigerate and fill puffs or pizzelle shells right before serving.

  • Sprinkle with powdered sugar.

  • The filling is for two batches.

Category: Desserts