Makes 12-16
Ingredients:
1 cup water
8 tablespoons oil
1/2 teaspoon salt
4 eggs
1 cup flour
Filling:
1 pound whole milk ricotta (drained)
1 cup confectioners' sugar
1 teaspoon vanilla
2 tablespoons whiskey
Chopped candied orange peel
Chopped chocolate pieces
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Instructions:
Pastry:
Bring water to a boil. Add the oil and salt. Add the flour all at once and stir until it forms a ball. Remove from the heat. Add the eggs one at a time, mixing until each egg is incorporated before adding the next. Drop dough by teaspoon or tablespoon (depending on desired size) onto a greased or parchment-lined cookie sheet. Bake at 450 degrees for 15 minutes. Lower heat to 350 degrees and cook until golden-brown. Remove from the oven and cut a slit into the side of each puff to release steam.
Filling:
Drain the ricotta in a fine strainer overnight in the refrigerator. Mix it with the confectioners' sugar, vanilla and whiskey. Refrigerate for 1 hour or more. Pass the mixture through a fine sieve or strainer to make it creamy. Add the chopped candied orange peels and chocolate pieces.
Assembly:
When the puffs are completely cool, fill with cream and sprinkle with confectioners' sugar.
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Ingredients:
3 large navel oranges or 6 tangerines
2 cups sugar
1 cup water
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Instructions:
Peel the orange into 4 to 6 fairly large wedges. Soak the peels overnight in a bowl of salted water using a plate on top to keep the peels under water.
Rinse the peels and put them in a saucepan with enough water to cover. Bring to a boil. Discard the water and repeat 2 more times.
Using a spoon, scrape the white pulp (pith) from the inside of the peels.
In a large heavy saucepan, make a simple syrup by dissolving the 2 cups of sugar in 1 cup of water. Put in the orange peels and let them simmer until they become translucent and have absorbed much of the syrup.
Store in a tightly closed container in the refrigerator.
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