Cream Puffs12 Servings. I believe this is Aunt Gerry's recipe Pastry:Nutritional Informationcalories322kcalprotein10.7gfat45.7gcarbs33.5gfiber0.3gsugar17.1gsodium181mgcholesterol200mgsaturates26.8gtrans fat0.6gunsaturated fat11.3gIngredients1 cup water1 stick butter1 cup flour sifted1 teaspoon baking powder4 eggs beaten2 pounds ricotta cheese1 cup sugar or more to taste3 tablespoons vanillacinnamon to taste2 pints heavy creamDirectionsFor 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
Caliendo Cookbook