| 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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