100 ml of milk
150 ml water
150g flour 00
Salt and sugar to taste
Filling cream of ricotta and herbs:
250 g ricotta cheese
80 g parmesan
Salt, pepper, some chopped garlic and olive oil to taste
Place a pan over low heat until the butter, salt and sugar have melted, then bring to boil. Take off the heat, add all the flour and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.
Leave to cool for 5 mins, then beat in the eggs one at the time until you have a stiff, glossy mixture.
Fill a sac a poche with the mixture and use it to create a bun shape on a baking tray.
Cook with fan oven at 180° for 15 min and then at 100/120° for another 10 min.
Leave to cool.
For the filling mix:
In a bowl mix ricotta cheese, parmesan, a drizzle of olive oil and dry chives until the mixture becomes creamy.
Season the cream with salt, pepper and chopped garlic.
Once the bun has cooled down, cut in a half and fill it with the filling mix and other ingredients that you like.
Recipe by Chef Laura Giannella