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Choux Rings with Rum Ricotta Filling

Serves 6


  • 1/2 cup water
  • 30g Australian butter
  • 1/2 cup plain flour
  • salt, to taste
  • 2 eggs, lightly beaten
  • melted chocolate, for garnish
  • toasted flaked almonds, for sprinkling
  • 250g Australian ricotta cheese
  • 2 tablespoons caster sugar
  • 1 tablespoon rum
  • 1 tablespoon instant coffee powder
Download Recipe (PDF)


  1. Bring water and butter to the boil. Remove from heat and add flour all at once and season with salt, stirring thoroughly. Return to heat and stir until mixture is smooth, forms a ball and leaves sides of pan. Remove from heat. Add beaten eggs, a little at a time, mixing well after each addition. Fill piping bag with a 1 cm plain nozzle and fill with pastry. Pipe pastry into 5cm diameter circles on a buttered baking tray. Bake at 210C for 10 minutes. Reduce temperature to 180C and bake a further 15-20 minutes or until dry. Cut choux rings in half horizontally. Return to oven for a few minutes to dry out. Allow rings to cool completely. Fill bottom half with Rum Ricotta Filling. Sandwich together and drizzle top half with melted chocolate and sprinkle with toasted flaked almonds.
  2. RUM RICOTTA FILLING - Beat ricotta until smooth, gradually adding sugar and rum. Dissolve coffee in a little hot water then add to ricotta mixture. Beat well. Allow to stand in refrigerator for 1-2 hours before using.


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