Cannoli Cream Puffs

Cannoli Cream Puffs
Cannoli Cream Puffs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry Puffs:

  • 1

    C hot water

  • 1/2

    C unsalted butter

  • 1

    T white sugar

  • 1/2

    t salt

  • 1

    C all-purpose flour

  • 4

    large eggs

  • Cannoli Filling:

  • 1 1/4

    C whole milk ricotta

  • 1 1/4

    C mascarpone cheese

  • 1/2

    C confectioners sugar

  • 1/4

    t cinnamon

  • 1/2

    t vanilla

  • (Variations: replace cinnamon with grated orange or lemon zest or sprinkle chopped chocolate or mini chocolate chips over filling. A drizzle of melted chocolate over the top is also a nice variation)

Directions

Drain Ricotta: Place ricotta in a fine mesh strainer set over a bowl. Press down lightly with the back of a spoon and allow to drain for about an hour before making filling. Pastry Puffs: Preheat oven to 425° F. with rack in center of oven, and prepare a sheet pan with parchment paper or a silpat. In a medium saucepan over medium heat, combine hot water, butter, sugar and salt. Bring to a boil, stirring occasionally with a wooden spoon. Add flour all at once and stirring vigorously and constantly (really get in there and stir, stir, stir), cook until mixture clears the sides of the pan and forms a ball around your spoon in the middle, as you stir (2-3 minutes). Remove from heat. Add eggs, one at a time. After each egg addition, stir quickly and vigorously, until the egg is combined (it will start out as a slimy mess, but just keep stirring and it will come together). Repeat with each egg. Once all eggs are added, stir a bit more until smooth and shiny. Add batter to piping bag fitted with a large star tip (alternately, drop balls of batter onto prepared pans). Pipe batter onto prepared pan, leaving about 2 inches between each one. Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for another 30-35 minutes, or until golden and hollow-sounding when tapped. (*Do not open oven while they’re cooking.). Remove to a cooling rack to cool completely. Filling: In a large bowl or the bowl of a stand mixer, combine filling ingredients (except chocolate chips, if using) and beat well until light and fluffy. Add filling to piping bag fitted with a large star tip. Cut pastries in half (or use a sharp knife to cut a small hole in the side) and pipe either a ring of filling around the outside of the bottom half or fill the cavity with filling. If using chocolate chips, you’ll need to go the cut in half route. Simply sprinkle chips on top of filling before putting the top on. Sprinkle generously with confectioners sugar. Serve immediately or refrigerate uncovered for up to 6 hours.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: