(Makes about 24 pastries)
1 cup water
4 T. butter
1 cup all-purpose flour
1/8 tsp. salt
1 T. white sugar
1 lb. ricotta
1/4 cup white sugar
1/4 cup mini semi-sweet chocolate chips
In a small pot over medium-high heat, bring the water and butter to gentle boil. Mix the flour with the salt and 1 T. sugar, and add to the boiling water mixture, beating well until a ball is formed and the mixture pulls from the sides of the pot.
Remove the pot from the heat and cool slightly, then with an electric mixer, beat in one egg at a time until the mixture is smooth and creamy.
Spoon the mixture into a pastry bag fitted with a large fluted tube. Pipe the mixture onto a greased baking sheet into doughnut shapes, about two inches in diameter.
Bake in a preheated 400-degree oven for 20-25 minutes, until brown. Remove from oven and allow to cool completely.
In a large bowl, combine the ricotta, chocolate chips, and 1/4 cup sugar; mix well with a wooden spoon.
To prepare the pastries, split the cream puffs and place 1-1/2 T. of the ricotta mixture on the bottom half. Replace the top, dust with powdered sugar, and serve immediately.
Note: For even more flavor, add 1 T. of orange zest to the ricotta mixture before filling the cream puffs.