Saint Joseph's Cream Puffs

Method

1. Cut parchment paper into small squares. Pipe small choux pastry rounds onto each square.
2. Wet your finger slightly and gently press down the tip of each choux to prevent burning during frying.
3. Heat oil to 150–160°C (302–320°F).
4. Place the choux buns with their parchment paper into the hot oil. After about 10 seconds, the paper will detach; remove it.
5. Fry until the buns are golden brown, well-puffed, and hollow inside.
6. Remove from oil and let cool on a wire rack.
7. While the buns cool, prepare the ricotta filling: mix ricotta, a splash of rum, powdered sugar, a pinch of cinnamon, and a little fresh cream until smooth.
8. Transfer the ricotta mixture to a piping bag. Make a small hole at the bottom of each cooled choux bun and fill with ricotta.
9. Optionally, fill some buns with pastry cream (prepared separately).
10. Dust with powdered sugar and serve.