Cannoli Cream Puffs

 

2.8.16

Pretty strapped for time so this will be short and sweet, and so will the post!  These cannoli cream puffs are the answer to satisfy that Italian dessert craving without having to perfect making a cannoli shell.  Someday right? Dream big.  But what’s incredibly easy to make is choux pastry,  used in cream puffs, and as the crust for my mom’s Chocolate Eclair Cake.  Cream puffs can be filled with tons of different types of creams and flavors.  This rich cannoli filling keeps really well, and I made two batches, one with cinnamon and one with lemon zest.  I think the cinnamon is more traditional and is personally my preference, but the lemon zest has such a bright flavor it’s nice to have both around.

Also, making this filling takes two seconds, it’s the best.

Cannoli Cream Puffs
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For the Pastry
  1. 1 cup water
  2. 1/2 cup butter
  3. 1 cup flour
  4. pinch of salt
  5. 4 eggs
For the Filling
  1. 32oz of ricotta, strained
  2. 1/2 cup confectioners sugar
  3. zest from two lemons or 1/2 tsp of cinnamon
  4. 1 tbsp vanilla extact
  5. 4 tbsp mini chocolate chips
For the Pastry
  1. Preheat oven til 400, line baking sheet with parchment paper or silicon mat
  2. In a medium sauce pan, melt butter with water and bring to a boil over medium heat
  3. Add in flour, dough will begin to form almost like *poof* magic! Stir with a wooden spoon to combine thoroughly
  4. Once dough is formed, turn heat off and pour dough into bowl of stand up mixer with paddle attachment, mix on medium speed until the bowl is cool to the touch, this can take about 10 minutes
  5. Once cooled, add in eggs one at a time, allowing each to fully combine before adding next
  6. Spoon dough into a piping bag with the tip cut off and pipe dollops onto a lined baking sheet
  7. Wet your finger slightly and press down any points on the top of the dough dollops
  8. Bake for 25-30 minutes, puffs should be golden brown
  9. Allow to cool fully before using
For the Filling
  1. While the puffs cool, make your filling
  2. In the bowl of a stand up mixer with paddle attachment, mix together, ricotta, confections sugar (sifted), zest or cinnamon, and vanilla until smooth
  3. Add in chocolate chips and allow them to just combine before transferring to bowl and chilling for 30 minutes (or cover with plastic wrap and use within 2 days)
  4. Cut the tops off puffs and using a piping bag with the tip cut off, or a top thats big enough to allow chips through, fill cream puffs and dust with additional confections sugar if desired
Adapted from Allrecipes
Adapted from Allrecipes
Domestic B(i)atch http://domesticbatch.com/

I told you Italy really got me going!

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