IRCA | RICOTTA FRIED CHOUX

RICOTTA FRIED CHOUX

CARNIVAL FRIED SWEETS WITH FRESH RICOTTA

Difficulty level

Ingredients

BONNY g 1000
eggs - at room temperature g 1250
water g 500
fresh ricotta g 500-600

Preparation

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.

Ingredients

BIANCANEVE PLUS qb
Final composition

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.