Chef Big DAiry, choux-style beignet puffs meet the soul of a classic Italian zeppole, filled with lemon-zested ricotta and finished with a cheeky hit of smoked salt.
In a medium bowl, whisk together the ricotta, 2 tbsp powdered sugar, lemon zest, and vanilla bean paste until smooth. Transfer to a piping bag fitted with a small plain tip and refrigerate until needed.
Ensure the ricotta is well-drained for maximum viscosity.
In a medium saucepan, combine water, butter, granulated sugar, and kosher salt. Bring to a rolling boil over medium-high heat.
The butter must be fully melted before the water boils.
Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball forms and leaves a thin film on the bottom of the pan. Continue to cook, stirring, for 2 minutes to dry out the dough.
This step is critical for the 'airy' puff—you're cooking off excess moisture.
Transfer the dough to a stand mixer fitted with the paddle attachment. Let cool for 3 minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the dough is glossy and holds a 'V' shape when lifted.
The dough should be supple but not runny.
Heat 3 inches of oil in a heavy pot to 360°F (182°C). Using a small cookie scoop or two spoons, carefully drop tablespoon-sized portions of dough into the hot oil. Fry in batches for 4-6 minutes, turning frequently, until deep golden brown and tripled in size.
Don't overcrowd the pot or the temperature will drop, leading to greasy puffs.
Drain the puffs on a wire rack for 2 minutes. While still warm, use the piping bag to poke a small hole in each puff and fill with the chilled lemon ricotta.
You'll feel the puff expand slightly as it fills.
In a small bowl, mix the remaining powdered sugar with the smoked salt. Dust the filled puffs generously and serve immediately while the exterior is still crisp.
The contrast between the sweet sugar and the deep smoke ring soul of the salt is the Michelin moment.
The secret here is the choux-based dough (beignet style) which provides a more sophisticated, airy structure than a standard yeast doughnut. For the 'smoke ring' soul, we're using cold-smoked sea salt to finish—it provides that deep, campfire nuance without overwhelming the delicate lemon and ricotta. Use a piping bag for the ricotta filling to keep the presentation Michelin-level. Inspired by Homemade Croissants (Trending Dish adaptation for French-Italian Fusion).
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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