RECIPE: Testa di Turco
Serves 8
Ingredients for dough:
250 ml water
225 grams lard
250 grams all-purpose flour
6 eggs
Ingredients for ricotta cream:
1 kilo ricotta
250 grams sugar
To make the pate a choux dough, pour the water into a medium saucepan, add the lard and bring to boil. *Using lard instead of butter is important to give a crunchy taste to the cake. Add the flour all at once, stir constantly until the dough comes off the sides of the pan. Put the dough in a bowl to cool completely. When the dough has cooled, add the eggs, one by one, stirring to blend thoroughly.
Preheat the oven to 200°C (425°F). Line a large baking sheet with parchment paper. Spoon the dough into a pastry bag and, going around in a circle, pipe two 6-inch rounds, then return to the center to form a turban shape. Bake for approximately an hour until the choux is golden and dry to the touch. Check they are done by picking up the turban and checking if the bottom side is dry. Cut each turban in half horizontally and remove any portions inside that are moist. Make ricotta cream by mixing the ricotta with sugar with a fork. Press through a sieve to make the cream silky. Fill the bottom half of each turban with the ricotta cream. Replace the top and sprinkle with powdered sugar.
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