Yes, we’ve been on a little bit of a cream puff kick here. Since a good amount of the last batch was given away, we did a batch for ourselves. I did a Chocolate Ricotta filling this time. Really Yummy!
Libby’s Chocolate Ricotta Filling
2 1/2 cups Whole Milk Ricotta Cheese
12 Maraschino Cherries, cut into very small bits
25-30 Pecan Halves, chopped fine
1 Tablespoon sugar
2 1/2 teaspoons cocoa powder
About a Tablespoon Cool Whip, or whipped cream to lighten things up
Mix it all together and fill your cream puffs. Although I wouldn’t do this every time, it’s a nice change of pace.
The pink icing here is just powder sugar with a little bit of Maraschino Cherry juice mixed in to give it the nice pink color.
Refrigerate after filling. Remove from the refrigerator about 15 minutes or so before serving. Enjoy!
The Choux Recipe for the Cream Puff shells with instructions can be found here. And by the way, this batch was a lesson in making cream puffs for my 80 year old mother, who always worked in business and lacks most domestic skills 
So give her credit for the puffs! I did the filling.
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Commented: 2009/03/27 at 23:12
Commented: 2009/03/28 at 00:43
They really are so incredibly easy to do. We like our filling rustic, meaning just mix in the stuff. But you can of course pulverize the ricotta with an appliance to get the desired smoothness. The mixing method I use all depends on the mood at the time. Enjoy!