Cannoli Cream Puffs
- 1 cup hot water
- 1/2 cup unsalted butter
- 1 Tbsp white sugar
- 1/2 tsp salt (reduce to 1/4 tsp.if using salted butter)
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/4 cup whole milk ricotta (I wouldn t try the low-fat here)
- 1 1/4 cup mascarpone cheese
- 1/2 cup icing (confectioners) sugar (or a bit more or less depending on how sweet you like it)
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- Icing (confectioners) sugar
- 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.
- Preheat oven to 425° with rack in centre 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 vigourously 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 vigourously 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 and roughly shape with the back of a spoon). Pipe batter onto prepared pan leaving about 2 inches between each one.
- Bake for 15 minutes at 425° then reduce heat to 350° and cook for about another 10 minutes or until golden and hollow-sounding when tapped. (*Do not open oven while they re cooking.). Mine were about the size of my palm. If yours are bigger or smaller allow a bit more or less cooking time. Remove to a cooling rack to cool completely.
- In a large bowl or the bowl of a stand mixer combine filling ingredients (except chocolate chips if usinand 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 sidand 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 icing sugar. Serve immediately or refrigerate uncovered for up to 6 hours.
This Recipe adapted from >>>> Click Here