Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sciù with Ricotta Cream: A Truly Irresistible Palermitan Treat
Discover the charm of sciù with ricotta cream, a delightful Palermitan sweet that's perfect for lovers of authentic, indulgent flavours!
📖 What is it
Discover the charm of sciù with ricotta cream, a delightful Palermitan sweet that's perfect for lovers of authentic, indulgent flavours!
🛒 Ingredients
- ✓ 8 eggs
- ✓ 300 g plain flour
- ✓ 200 ml water
- ✓ 200 g milk
- ✓ 200 g butter
- ✓ 6 g salt
- ✓ 1 kg sheep’s ricotta
- ✓ 400 g caster sugar
- ✓ Dark chocolate chips
- ✓ 100 g icing sugar
- ✓ Lemon juice
📊 Nutritional Information
Step into the heart of Sicily with sciù, those charming little choux pastries from Palermo. These irregularly shaped puffs are filled with luxuriously smooth sheep’s ricotta cream, dotted with dark chocolate chips. Ideal for marking special occasions or simply enjoying a sweet moment, sciù carry the warmth of family traditions and the convivial spirit of a Sicilian Sunday.
👨🍳 Preparation
- 1
Place the ricotta in a colander and chill in the fridge to drain off the whey.
- 2
Once drained, mix the ricotta with the sugar in a bowl and leave it to rest in the fridge for two hours.
- 3
Sieve the ricotta, fold in the chocolate chips, and return to the fridge.
- 4
In a saucepan, bring the butter, water, milk, sugar, and salt to the boil.
- 5
Add the sifted flour and stir continuously until the mixture pulls away from the sides.
- 6
Allow to cool slightly, then beat in the eggs one at a time.
- 7
Using a piping bag, pipe half-spheres onto a baking tray lined with baking paper.
- 8
Bake in a preheated oven at 200°C for 15 minutes, then reduce to 190°C and bake for another 10 minutes.
- 9
Let the choux cool, then fill them with the ricotta cream using a piping bag.
- 10
Dust with icing sugar before serving.
💡 Tips and Variations
- •
For a fresher, zesty twist, swap the icing sugar for a light lemon glaze to add a bright citrus note.
- •
Use a piping bag with a plain nozzle for an even, precise filling inside the choux.
- •
The magic of this recipe lies in the creamy sweetness of the ricotta, perfectly balanced by the crispness of the pastry.
- •
For a lighter option, try a ricotta cream without added sugar, flavoured with natural vanilla or orange zest.
- •
Swap the ricotta for almond cream to create a vegan, lactose-free version that still boasts a soft, luscious filling.
- •
Quick guide for perfect cream: 1) Choose fresh, well-drained sheep’s ricotta; 2) Sieve to remove lumps; 3) Add icing sugar gradually; 4) Gently fold in dark chocolate chips.
- •
To enhance the depth of flavour, add a pinch of cinnamon or a splash of orange liqueur to the cream.
- •
For a gluten-free version, ensure the choux are made with rice flour or another gluten-free alternative.
- •
The secret to this dessert is the perfect harmony between the lightness of the choux and the richness of the ricotta cream.
📦 Storage
- • Store the sciù in an airtight container in the fridge for up to two days to keep the cream fresh.
- • If preparing the choux in advance, freeze them unfilled for up to a month, so they’re ready whenever you need.
- • Before filling frozen choux, warm them in the oven at 160°C for about 5 minutes to restore their crispness.
🍷 Pairing
Pair these ricotta-filled sciù with a chilled Marsala Fine Ambra Secco, a classic Sicilian wine served between 8 and 10°C. Alternatively, a passito from Pantelleria or a sweet national favourite like Moscato d’Asti beautifully complements the dessert’s sweetness.
Making sciù with ricotta cream is like inviting a slice of Sicily into your kitchen—a dessert that tells tales of tradition and genuine flavours. I warmly encourage you to give this recipe a go and share the joy of a truly special, homemade treat with your loved ones. Don’t forget to spread the love by sharing this delightful experience with friends and family!
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