Italian Mini-Cream Puffs

Serves: 60
Total Calories: 128


1 cup water
1/2 cup margarine
1 cup flour
4 eggs large
Ricotta Filling (see below)
powdered sugar
Ricotta Filling
24 ounces ricotta cheese
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup semi-sweet mini chocolate chips
2/3 cup mixed candied fruit chopped (optional)
* See note below.


* In a small mixer bowl at medium speed, beat ricotta cheese, sugar and vanilla for 30 seconds or until smooth. At low speed, beat in mini chips and candied fruit. Cover and chill if making ahead. Use as filling for cream puffs. Makes about 4 1/2 cups. Preheat oven to 400°. In a medium saucepan over medium heat, bring water and margarine to a rolling boil reduce heat to low. Add flour all at once and stir vigorously with a wire whisk or wooden spoon until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition until mixture is smooth. Drop dough, 1 teaspoon at a time, about 1 1/2 inches apart onto ungreased baking sheets. Bake for 22 to 25 minutes or until golden brown. Remove from baking sheets cool on wire racks. Store in an airtight container in a cool place.

To serve, cut tops from puffs and fill each with about 1 tablespoon of filling. Lightly dust tops with powdered sugar.

Nutritional Facts:

Serves: 60
Total Calories: 128
Calories from Fat: 16

This Italian Mini-Cream Puffs recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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