Italian cream puffs, Tiramisu recipe, Italian cookie recipes
Italian cream puffs can be filled with many different versions of creams and custards. PUFF
Preheat oven to 375F degrees. In saucepan heat water, butter and salt to a full boil. Reduce heat and quickly stir in the flour, mixing vigorously with wooden spoon until mixture leaves sides of pan and makes a ball. Remove from heat and beat in the eggs, one at a time, beating after each until mixture is smooth (electric mixer makes this easier). Drop dough from spoon onto a greased baking sheet. Bake for 25 minutes or until puffs are double in size, golden brown and firm to tough. Prick puffs with a fork or sharp knife to release steam. Leave puffs in the oven for another 5 minutes and then remove from oven and cool. Cut off tops and fill.
ITALIAN CREAM PUFF FILLING (vanilla cream)
Scald cream in top of double boiler. Mix sugar, cornstarch and salt. Stir into cream. Cook, stirring until thick. Cover and cook 10 minutes longer. Add small amount of hot mixture to the eggs and return to mixture in double boiler. Cook for 5 minutes. Stir in butter and vanilla. Dump in a bowl and sprinkle a little sugar over top to prevent skin from forming. Chill and then fill puffs.
ITALIAN PUFFS (Ricotta filling)
Combine ricotta cheese, chocolate, orange and sugar. Blend well. Fold in whipped cream and vanilla. Chill well and fill puffs.
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