Cream puffs with ricotta and pistachio cream

Name: Cream puffs with ricotta and pistachio cream
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 25
Ingredients: Eggs (about 2 medium) 3.7 oz; Type 00 flour ½ cup; Butter 3 ½ tbsp; Water 0.4 cup; Sugar 2 tsp; Fine salt 1 pinch; Cow's milk ricotta cheese 2 cups; Powdered sugar 0.9 cup; Fresh liquid cream 0.4 cup; Ground pistachio 0.7 cup; Vanilla bean 1; White chocolate 1.8 oz; Ground pistachio ½ cup

it br es fr de

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Makes: 25 pieces
Cost: Average

PRESENTATION

Ricotta cream puffs from Sicily? Honestly, they bring a burst of excitement to any dessert table. Down in southern Italy, these pastries, often called “sciù,” are a unique twist on the French “choux” dough. And look, they give bignè their main soft, puffy shape. But the real magic? It is the ricotta cream filling. Super, super smooth and just the right amount of sweet. Chopped pistachios—such a beloved treat in Sicily—get sprinkled on top. Adds a nice crunch and a pop of color. And the white chocolate? Melted and drizzled over everything, it’s a touch of creamy richness—ties all the flavors together beautifully. Seriously good.

These Italian cream puffs make the end of any meal feel special. And especially when they’re all lined up on a tray, decorated to impress. Ready to enjoy? For sure.

In Sicily, pistachio cream puffs are a staple. Family gatherings and celebrations wouldn't be the same without them. They blend traditional and innovative flavors. Some bakers even mix in extra pistachio paste with the ricotta filling, making each bite more moist and nutty. Thing is, unlike heavier desserts, these pastries are light and airy. You never feel stuffed after eating one—or two. Really.

There’s something fascinating about how the bignè recipe combines old-school French pastry techniques with classic Sicilian flavors. Pistachio dessert fans love the bright green crunch on top. It stands out against the golden pastry shell. In southern Italy, using top-notch ricotta and local pistachios is just how things are done. People take real pride in these flavors. So whether you call them bignè, sciù, or just cream puffs, these treats capture the core of Sicilian desserts: a mix of tender texture, creamy filling, and that little extra something. And from the pistachios and white chocolate. It’s a really, really good way to end a meal. Especially if you want to share something special with friends or family. Making each gathering a memorable one.

INGREDIENTS

Ingredients for about 25 cream puffs: Eggs 3.7 oz (105 g) - (about 2 medium); Type 00 flour ½ cup (65 g); Butter 3 ½ tbsp (50 g); Water 0.4 cup (100 g); Sugar 2 tsp (10 g); Fine salt 1 pinch

for the cream: Cow's milk ricotta cheese 2 cups (500 g); Powdered sugar 0.9 cup (120 g); Fresh liquid cream 0.4 cup (100 g); Ground pistachio 0.7 cup (80 g); Vanilla bean 1

for the topping: White chocolate 1.8 oz (50 g); Ground pistachio ½ cup (60 g)

Preparation

How to prepare Cream puffs with ricotta and pistachio cream

To prepare the cream puffs with ricotta and pistachio cream, first make the choux pastry. In a saucepan, add the cubed butter 1 and water 2. Add sugar and salt as well. Bring to heat, stirring with a whisk. Once the mixture comes to a boil 3

pour in the sifted flour 4 and stir quickly with a wooden spoon. When the mixture separates completely from the pot, forming a white film on the bottom 5, remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment 6. Alternatively, you can also do this in a bowl using a wooden spoon. Turn on the machine for a couple of minutes to cool the mixture slightly.

Once no more steam is released, you can add the eggs one at a time 7, ensuring the next one is added only when the previous one is fully absorbed. You should obtain a smooth and homogeneous mixture 8. Now transfer the choux pastry to a piping bag fitted with a 10 mm plain nozzle; pipe 1-inch mounds of dough onto a baking sheet lined with parchment paper 9. With these amounts, you will get about 25 cream puffs.

With a slightly damp finger or spoon, flatten the tips of the cream puffs 10 11. Bake the cream puffs in a preheated static oven for 15 minutes at 428°F, avoiding opening the oven during cooking. After the first 15 minutes, lower the temperature to 374°F and bake the choux pastry for another 10 minutes. At this point, turn off the oven and leave the cream puffs inside for another 10-15 minutes with the door slightly open (place a wooden spoon between the door and the oven); this will help dry the inside well, then remove them from the oven 12.

In a bowl, combine the ricotta, powdered sugar 13, and vanilla bean seeds 14. Stir with a spoon and also add the cream gradually 15.

Continue to mix, then add the chopped pistachios 16 and stir until you have a homogeneous cream 17. Transfer to a piping bag with a 10 mm nozzle and use it to fill the cream puffs 18.

Melt the white chocolate in a double boiler or microwave. Brush the tops of the cream puffs with the white chocolate 19 and dip them in chopped pistachios 20. Place the cream puffs on a tray and keep them refrigerated until ready to serve 21.

Storage

Store the cream-filled cream puffs in the refrigerator and consume within 3 days. Baked cream puffs can be stored in a tin box, preferably perforated, for 1 week, or freeze them.