Ashta Cream Puffs

Ashta Cream Puffs

Middle Eastern inspired cream puffs with an Astha filling. Traditional Ashta is a luxuriously rich and creamy, thick clotted cream made with rose water. Using LorAnn Alcohol-Free Vanilla in both the pastry and filling provides the rich taste of real vanilla from select beans without the addition of alcohol.

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Ingredients

FOR PASTRY:
1/2 cup water 
1/2 cup whole milk
8 tablespoons unsalted butter
1 teaspoon LorAnn Alcohol-Free Vanilla 
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour 
4 large eggs (room temperature)

FOR ASHTA FILLING:
1 cup heavy whipping cream 
1 cup ricotta cheese (at room temperature)
½ cup powdered sugar
1 teaspoon LorAnn Alcohol-Free Vanilla 
2 teaspoons rose water
¼ cup crushed pistachios for garnish 
1 teaspoon rose petals for garnish

Recipe PDF

Ashta Cream Puffs
R0439.pdf Download PDF

Directions

FOR PASTRY:

1
Preheat oven to 425°F. Line baking sheet with Silpat or parchment paper. 
2
In a saucepan, combine 1/2 cup water, 1/2 cup milk, butter, LorAnn Alcohol-Free Vanilla, sugar and 1/4 tsp salt. Bring just to a boil over medium heat, then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
3
Once flour is incorporated, return to medium heat stirring constantly for 1-1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
4
Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a ribbon when pulled with wooden spoon.
5
Place dough into a piping bag with a large round tip. Pipe 1-½ inch round circles. To eliminate peaks, use a bit of water on the tops to press the peak down.
6
Bake at 425°F for 10 minutes in the center of the oven.
7
Without opening oven, reduce temp to 325°F and, bake 20-22 min longer or until golden brown on top. 

FOR ASHTA FILLING:

1
While the cream puffs are baking, beat heavy whipping cream until stiff peaks, using a whisk attachment on mixer. Add ricotta, powdered sugar, LorAnn Alcohol-Free Vanilla, and rose water. Whisk until fluffy and combined. 
2
Once cream puffs have cooled, cut in half and pipe ashta filling into the center. 
3
Garnish with powdered sugar, crushed pistachios and rose petals.

Products Used In This Recipe

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