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The Best Italian Cream Puffs with Vanilla Ricotta
Ingredients
  • subheading: 0.5:
  • 1.5x
  • subheading: For the shells:
  • ½ cup ( 113.5 g) butter
  • 1 cup ( 236.59 g) water
  • 1 cup ( 125 g) all-purpose flour
  • ¼ teaspoon ( ¼ teaspoon) salt
  • 4 ( 4) eggs
  • subheading: For the filling:
  • 2 cups ( 476 g) heavy whipping cream (do not substitute with light cream here)
  • 2 teaspoon ( 2 teaspoon) vanilla (divided 1 tsp, plus 1 tsp)
  • ¼ teaspoon ( ¼ teaspoon) cream of tarter
  • 2 ½ cups ( 300 g) powdered sugar (divided, 1 ½ cups plus 1 cup)
  • 1.5 lbs ( 680.39 g) ricotta cheese (artisan variety, see note)
  • 1 teaspoon ( 1 teaspoon) liquor such as Sambucca or Amaretto (optional)
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