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Ricotta-Filled Italian Cream Puffs

  • 6 min read
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My Italian cream puffs are filled with a silky ricotta cream that’s rich without being heavy. The choux pastry remains light and airy; rather than relying on dramatic presentation, these treats win you over with delicate texture, balanced sweetness, and a quiet, creamy richness that unfolds with every bite.

Bignè di San Giuseppe.

The fundamentals don’t change: like many choux pastry recipes, the technique, ingredients, and process are essentially the same as those used for Polish Cream Puff Cake or chocolate profiteroles. What sets these apart is the filling and the occasional frying step. Instead of a feather-light whipped cream, these puffs are filled with a sturdy, full-bodied pastry cream folded with ricotta. In some traditions, especially for St. Joseph’s Day, the dough is fried in hot oil to make zeppole di San Giuseppe. For convenience, both baking and frying instructions are included in the recipe card below.

Let’s Make Them

This recipe has two parts: the choux cream puffs and the ricotta pastry cream. I recommend making the pastry cream first so it has time to set and chill before you fold in the ricotta. Below are step-by-step photos and practical tips to help you achieve consistent results.

Make the Ricotta Cream Filling

  • I use an Italian pastry cream as the base because it sets firmly and holds up well when combined with ricotta. You may use your preferred pastry cream recipe.
  • Preparation is key: measure and arrange all ingredients before you begin. The process moves quickly once the heat is on.
  • Stirring is essential. Stir as you temper the eggs with hot milk and while cooking the custard. Continuous stirring prevents curdling and avoids lumps forming on the bottom of the pan.
  • Use a wooden spoon for cooking the custard; some metal utensils can give a slight off-color to the mixture.
  • Do not rush cooking the custard. If you have a thermometer, cook until about 180°F (82°C) to ensure it thickens properly rather than staying loose.
A sauce pan with milk next to a bowl with beaten eggs and cornstarch and a fork.
Prep the cream ingredients: heat the milk with sugar in a saucepan and beat the eggs with cornstarch in a separate bowl.
Pouring warm milk into a bowl with eggs.
Bring the milk and sugar to a boil, then drizzle about 1/2 cup into the eggs while stirring to temper.
Pouring egg mixture to a pot while stirring.
Return the tempered egg mixture to the saucepan and cook over medium-low heat, stirring, until it thickens.
A large measuring glass bowl with pastry cream topped with plastic wrap.
Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until set.
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Fold the ricotta into the chilled pastry cream.
A rubber spatula folding ricotta cream into a pastry cream.
Whip the heavy cream to stiff peaks and fold it gently into the ricotta pastry cream. Refrigerate until ready to use.

Make the Cream Puffs

  • Cut the butter into 1-inch pieces so it melts at the same time the water reaches a boil.
  • If the flour mixture looks oily, continue following the recipe. That appearance means the water evaporated and the fat is separating; the dough will still come together when mixed.
  • Do not add the eggs too soon; cool the dough slightly so that the eggs won’t cook when added.
  • When you add the eggs, the mixture may look curdled at first. Add eggs one at a time and mix until smooth; the dough will become glossy and cohesive.
  • To bake: pipe the dough onto a lined baking sheet and bake. Do not open the oven while baking or the puffs may collapse.
  • To fry: use a small or medium cookie scoop to drop portions of dough into hot oil.
  • To fill: whether baked or fried, fill a piping bag with the ricotta cream, poke a hole in the bottom of each puff, and pipe the filling inside.
Water and pieces of butter in a sauce pan.
A sauce pan with flour mixture for cream puffs and a wooden spoon.
A large bowl with a cream puffs mixture and an egg, a whisk in the bowl.
A choux paste in a large bowl.
A slotted spoon removing fried italian cream puffs from hot oil.
Piping cream puff dough over a large baking sheet.
how to fill st.joseph's cream puffs.
fried italian cream puffed filled with ricotta cream.
St.Joseph filled cream puff recipe
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Ricotta Cream Italian Cream Puffs

Light, airy, golden, and filled with a smooth, lightly sweetened ricotta cream. Whether fried or baked, they are crisp on the outside and creamy on the inside — simple, elegant, and just the right amount of indulgence.

Prep Time
15 minutes

Cook Time
25 minutes

Servings
36 small puffs

Author
Dikla Levy Frances

Ingredients

For the Cream Puffs

  • 1 Cup (240ml) Water
  • 1/2 Cup (113g) Unsalted butter, cut into 1-inch pieces
  • 1 Cup (120g) Bread or all-purpose flour
  • 1/2 teaspoon Salt
  • 1 tablespoon (15g) Sugar
  • 4 Large Eggs, at room temperature

Italian Ricotta Pastry Cream

  • 1 Batch Italian Pastry Cream
  • 1/3 Cup (80g) Ricotta cheese
  • 1 Cup (240ml) Heavy cream
  • 1/4 Cup (30g) Powdered sugar for dusting

Instructions

Make the Ricotta Pastry Cream

  • Remove the pastry cream from the refrigerator and smooth it with a fork.
  • Stir the ricotta cheese (80g) into the pastry cream until evenly incorporated.
  • Whip the heavy cream (240ml) to stiff peaks and fold it gently into the ricotta cream. Refrigerate until ready to use.

Make the Cream Puffs

  • Combine the water (240ml), butter (113g), and sugar (15g) in a medium saucepan and bring to a boil over medium heat.
  • Mix the flour (120g) and salt (1/2 teaspoon). When the butter has melted and the water starts to boil, add the flour mixture all at once.
  • Using a wooden spoon, stir vigorously over medium heat until the mixture forms a smooth ball that pulls away from the pan. Remove from heat and transfer to a large bowl or the bowl of a stand mixer.
  • With the paddle attachment or a whisk, mix on medium speed for about 4 minutes to cool the dough slightly.
  • Add the eggs one at a time, mixing well after each addition, until you achieve a smooth paste that falls in a “V” when the spatula is lifted.
  • To bake: fill a pastry bag and pipe the dough onto a parchment-lined baking sheet, leaving space between each mound. Bake at 400°F (200°C) for 10 minutes, then reduce heat to 375°F (185°C) and bake for another 12 minutes.
  • To fry: heat vegetable oil to 350°F (180°C) in a medium, deep pan. Using a small cookie scoop or two spoons, drop portions of dough into the hot oil and fry until golden brown, about 3 minutes. Drain on a wire rack.
  • Let the puffs cool completely before filling and serving.

Assemble

  • Fit a piping bag with a filling tip and fill it with the ricotta cream.
  • Poke a small hole in the bottom of each pastry with a sharp knife or the tip of the piping nozzle and pipe the cream into each puff.
  • Dust with powdered sugar and serve immediately for best texture and flavor.

Notes

  • Store leftovers refrigerated for up to two days. Empty shells can be kept at room temperature for up to three days. The pastry cream will keep for up to three days in the refrigerator.
  • Do not open the oven door during baking. If possible, turn the oven off after baking and leave the pastries inside with the door closed for about 30 minutes to help them dry and retain structure.
  • When you add the eggs to the dough it may look messy at first; continue mixing and the paste will come together smoothly.
  • If you don’t have a pastry bag, you can use a large plastic bag with the corner snipped off as a makeshift piping bag for filling.