Sicilian Cream Puffs

by Febrina Malloy

42-45 walnut size puffs

The filling is what sets these Sicilian-style cream puffs apart from the rest.  Jean Chacon, Febrina’s sister, once said that, when she didn’t want to go through the bother of making the puffs, she would spread the filling in a graham cracker pie crust.  Although Bessie always made them for Christmas, in recent years, Cream Puffs have been our traditional Easter dessert.  The puffs are best when made just a few hours before serving.  We always make the filling after dinner, fill the puffs, and immediately pass them around to all.  There are never any leftovers!

Shells:
1 cup water
1/4 cup butter or margarine
1/4 cup shortening
1/2 tsp sugar
1 cup sifted flour
4 eggs

Instructions:
1. Heat water, butter, shortening, and sugar in saucepan to rolling boil.
2. Stir in flour all at once. Stir vigorously over low heat until mixture leaves sides of pan and forms solid mass, about 1 minute.
3. Remove from heat and cool a minute or two.
4. Beat in eggs, one at a time, incorporating each egg completely before adding the next one. Continue beating until smooth and velvety.  Your arm will be sore!
5. Drop by teaspoons onto very lightly greased baking sheet.
6. Bake in oven preheated to 425°. After baking at this temperature for 12 minutes, turn down to 375°  and turn pan around for even baking.  Bake about 15 minutes longer, until light golden brown.
7. Allow to cool slowly, away from heat or draft.
8. Fill as soon as cold. Dust top with sifted confectioners sugar.

Filling:
1 pint ricotta, as fresh as possible
about 1/4 cup powdered sugar
2 tsp vanilla
1 small plain milk chocolate candy bar, cut small (optional)
1/2 pint whipping cream, whipped
dash of cinnamon

Instructions:
1. Beat cheese until creamy, then add sugar and vanilla.
2. Add the sugar and vanilla sparingly, then taste and add more if needed.
3. Fold whipped cream into first mixture.
4. Fold in chocolate pieces if used, trying to disperse throughout filling, but use sparingly.
5. Keep covered and chilled until ready to use. Extra filling can be frozen.