Lemon-Scented Ricotta and Mascarpone Cream Puffs

Ingredients

• 0.8 cup flour 
• 6 tablespoons butter unsalted diced ()
• 4 large eggs 
• 0.3 cup mascarpone cheese 
• 0.8 cup powdered sugar divided
• 1 pinch salt 
• 1 cup ricotta cheese 
• 1 tablespoon sugar 
• 36 servings vegetable oil for frying
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• kitchen thermometer
• slotted spoon

Directions

1. Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts.
2. Add flour; stir until batter is smooth and forms ball, about 1 minute.
3. Remove from heat and whisk in eggs, 1 at a time.
4. Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, drop 1 tablespoon batter into oil for each cream puff. Fry until golden brown and puffed, about 5 minutes per batch. Using slotted spoon, transfer cream puffs to paper towels to drain. (Can be made 6 hours ahead.
5. Let stand at room temperature.)
6. Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in medium bowl for filling.
7. Cut cream puffs in half horizontally. Spoon 1 rounded teaspoon filling into bottoms; cover with tops. Arrange on platter.
8. Sprinkle with remaining 1/2 cup powdered sugar.