Coffee Puff Pastry Pastries

Method

1. Whip the cream to stiff peaks and set aside.
2. In a bowl, combine the drained ricotta with icing sugar and mix with a spatula.
3. Add the cooled coffee and stir until well blended.
4. Add the chocolate chips and mix to distribute them evenly.
5. Gently fold in the whipped cream little by little with delicate upward movements to avoid deflating the mixture.
6. Cover the cream with plastic wrap and refrigerate.
7. Meanwhile, roll out the puff pastry on a cutting board and cut into 16 equal rectangles.
8. Transfer the pastry rectangles to a baking sheet, brush with melted butter, and sprinkle with granulated sugar.
9. Prick the entire surface of each rectangle with a fork to prevent excessive puffing during baking.
10. Space the rectangles slightly apart on the baking sheet.
11. Bake in a preheated fan-assisted oven at 180°C (350°F) for 10 minutes, or until golden and crisp.
12. Let the baked puff pastry rectangles cool completely.
13. Transfer the chilled cream into a piping bag.
14. Pipe a dollop of cream onto one pastry rectangle and top with another to form a sandwich.
15. Repeat with the remaining rectangles.
16. Dust the pastries with icing sugar and garnish each with two coffee beans.