Difficulty: Medium
Cost: Medium
Preparation time: 1 Hour
Cooking time: 45 Minutes
Serves: 8
Cooking method: Oven
Cuisine: Italian
Ingredients:
250 g of 00 flour
250 g of water
150 g of lard
5 eggs
1 pinch of salt
Preparation:
- Preparing the dough:
In a saucepan, dissolve the lard in the water over low heat, adding a pinch of salt. When the lard is completely dissolved, pour in the sifted flour a little at a time, stirring well to avoid lumps. - Cooling the dough:
Remove the saucepan from the heat and let the dough cool until it comes away from the sides of the saucepan. - Incorporating the eggs:
Transfer the dough to a bowl and make sure it is cold. Add the eggs one at a time, mixing well after each addition. The mixture should be firm, not too runny. - Forming the cakes:
Pour the mixture into a piping bag with a large nozzle (preferably a star-shaped one). On a baking sheet lined with baking paper, form large cream puffs the size of a coffee saucer. - Baking:
Preheat the oven to 180°C. Bake the cream puffs for about 45 minutes, without opening the oven for the first 20 minutes, to allow the cakes to dry. - Filling:
Let the cream puffs cool well and then fill them with sweetened ricotta or custard as desired.
Tips:
Fill the cream puffs just before serving to keep them fresh.
Store the cream puffs in a tin for at least one night before filling them.
Eat them the same day or, at most, the next day, keeping them in the refrigerator.
