RICOTTA FRIED CHOUX
CARNIVAL FRIED SWEETS WITH FRESH RICOTTA
|eggs - at room temperature||g 1250|
|fresh ricotta||g 500-600|
Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for 4-5 minutes, until you obtain a batter with no lumps left.
Transfer the batter into a pastry bag fitted with the n°9 plain piping tube and pipe some dollops of batter straight into the frying oil.
Fry at 180°C for about 5-6 minutes.
Place onto a rack or transfer onto a oil-absorbing paper and let the excess oil drip off for a short time, then roll the sweets into the sugar.
As a delicious alternative, you can fill the fried choux with custard and sprinkle them with BIANCANEVE PLUS.