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Lemon-Scented Ricotta and Mascarpone Cream Puffs



Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts.
Add flour; stir until batter is smooth and forms ball, about 1 minute.
Remove from heat and whisk in eggs, 1 at a time.
Add enough oil to heavy large saucepan to reach depth of 2 inches.
Attach deep-fry thermometer to side of pan and heat oil to 350F.
Working in batches, drop 1 tablespoon batter into oil for each cream puff.
Fry until golden brown and puffed, about 5 minutes per batch.
Using slotted spoon, transfer cream puffs to paper towels to drain.
(Can be made 6 hours ahead.
Let stand at room temperature.
) Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in medium bowl for filling.
Cut cream puffs in half horizontally.
Spoon 1 rounded teaspoon filling into bottoms; cover with tops.
Arrange on platter.
Sprinkle with remaining 1/2 cup powdered sugar.