RICOTTA FRIED CHOUX
CARNIVAL FRIED SWEETS WITH FRESH RICOTTA
Difficulty level
CARNIVAL FRIED SWEETS WITH FRESH RICOTTA
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 | To Taste |
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.
