For the choux pastry cuddles: melt the butter with 50 ml of cold water and a pinch of salt; When it comes to a boil, add the flour and stir until the mixture comes off the sides. Remove from heat and add, a little at a time, the lightly beaten egg and yolk. Continue mixing until the dough is soft, add the baking powder, mix and transfer to a pastry bag with a large smooth nozzle.

Form small cream puffs with the mixture on a baking sheet lined with baking paper. Bake in a static oven at 180-190°C for 15-20 minutes. Let cool.

For the Gorgonzola mousse: soak the isinglass in cold water. Melt the Igor Sweet Gorgonzola in 80 ml of cream and add the squeezed isinglass.

Work the ricotta with the fresh cheese, add the Gorgonzola, salt, pepper and finally add the remaining whipped cream. Refrigerate for an hour.

For the choux pastry:
50 g cold butter, diced
50 g flour
1 egg
1 egg
yolk 1 teaspoon baking
powder salt to taste
For the filling:
100 g cow’s milk ricotta
100 g cream cheese
100 g Igor Sweet Gorgonzola
200 ml fresh cream
8 g of isinglass
1 red
Abate pear 1 teaspoon honey
walnuts
salt and pepper to taste