Profiteroles with orange cinnamon ricotta

Profiteroles with orange cinnamon ricotta

By
From
My Italian Kitchen
Makes
24
Photographer
Chris Middleton

Profiteroles are always a crowd pleaser at family events. Instead of using the traditional custard I like to put my own spin on these by using orange, cinnamon and ricotta, a traditional Sicilian combination … It really is to die for!

Ingredients

Quantity Ingredient

Profiteroles

Quantity Ingredient
75g unsalted butter, diced
150g plain flour, sifted
4 eggs
dark cooking chocolate, melted, for dunking

Orange cinnamon ricotta filling

Quantity Ingredient
500g fresh ricotta
75g dark chocolate, finely chopped
80g caster sugar
4 oranges, finely zested
2 teaspoons ground cinnamon

Method

  1. Preheat the oven to 260°C.
  2. In a small saucepan, place 250 ml of water and the butter over a low heat and bring to the boil until the butter is melted.
  3. Add the flour and a pinch of salt and, using a wooden spoon, beat the mixture until a ball forms and doesn’t stick to the side of the saucepan.
  4. Remove the dough from the heat. Allow the mixture to cool slightly before transferring into the bowl of an electric mixer. Turn on to a low speed, adding the eggs one at a time, but beating well after each addition. The mixture should be thick, glossy and very smooth.
  5. Line two baking trays with baking paper and place dollops of the mixture about 1 teaspoon in size onto the trays, allowing room for spreading.
  6. Bake for 10 minutes, then drop the temperature to 180°C and cook for a further 40 minutes until the puffs are golden and firm.
  7. Once the profiteroles have cooked through, make an incision in the base of each one with a knife to release the steam, and place back in the turned-off oven to dry out. This will only take a few minutes.
  8. While the profiteroles are cooling down, make the filling.
  9. Mix the ricotta, chocolate, sugar, orange zest and cinnamon in a bowl until it is all incorporated.
  10. Spoon the filling into a piping bag and pipe some filling into each profiterole, then dip into the melted chocolate.
  11. Serve immediately, when they are at their best.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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