Strawberry Cream Mini Profiteroles

Steps:
1-In a saucepan combine, butter, water, sugar, salt, and vanilla extract
2-Bring it to a boil over medium heat and add flour, stir constantly until it’s a smooth and pulls away from the sides
3-Transfer to a stand up mixer and stir until it cools down
4-Add the eggs one at a time and gradually increase the speed to medium low
5-Each egg should be fully incorporated
6-Mix until the eggs are well incorporated, and the dough is sticky and stretchy
7-Pipe into a silicone pan (you can pipe it also to a parchment paper)
8-Wet your fingers and gently press the picks
9-Bake at 430°F/220°C for 10 minutes, then reduce the temperature to 320 °F/160°C and continue baking for an additional 30 minutes (Baking temperature may vary depending on the oven) “make sure not to open the oven during baking process”
10-Let it cool to room temperature

Filling Ingredients:
250 mL Heavy Cream
0.7 oz/20g Sugar
1.8 oz/50g Strawberry Jam
3.5 oz/100g Ricotta Cheese

Steps;
1-Insert the piping tip into the bottom to create a hole
2-Pipe and gently squeeze the cream until the puff feels full
2-Dip the tip into melted chocolate
3-Decorate the top with white chocolate

Enjoy!