| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Pastry flour |
| 1 | tb | Sugar |
| 1/2 | c | Butter |
| 4 | Eggs | |
| 1 | c | Water |
| Grated orange peel | ||
| Salt | ||
| Grated lemon peel | ||
| 1 | lb | Ricotta |
| 2 | tb | Sugar |
| Orange peel | ||
| 2 | tb | Chocolate |
| Generous dash of creme de cacao |
INSTRUCTIONS
SPHINX CREAM-PUFF SHELL FILLING Puff pastry shell: Combine flour, butter, water, salt, and sugar in a saucepan and bring to a boil. Cook and stir until the mass leaves the side of the pan. Add eggs one at a time, beating well after each addition. Add a little grated orange & lemon peel. Drop by tablespoon on a baking sheet; bake at 400 degrees F. for 10 minutes. Reduce heat to 350 degrees F. for another 25 minutes. Cream Filling: Stir until smooth: ricotta, chocolate, sugar, a little grated orange peel, and a generous dash of creme de cacao. Fill puffs when they have cooled. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998
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