Cannoli Cream Puffs
Ingredients
The pastry
-
1
cup
all-purpose flour
-
¾
tsp
unsweetened cocoa powder
-
¼
tsp
ground cinnamon
-
½
cup
water
-
½
cup
milk
-
6
Tbsp
unsalted butter
-
1
Tbsp
granulated sugar
-
¼
tsp
salt
-
1
cup
eggs
The filling
-
24
oz
whole milk ricotta
-
16
oz
mascarpone
-
1
cup
powdered sugar
-
to taste
mini semi-sweet chocolate chips or finely chopped chocolate
-
to taste
chopped unsalted pistachios
-
to taste
powdered sugar for dusting
Instructions
- Blend ricotta and mascarpone in a bowl until smooth, then fold in powdered sugar and chill.
- Preheat oven to 425°F and line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, and cinnamon in a bowl.
- In a saucepan, combine water, milk, butter, sugar, and salt; bring to a boil.
- Add flour mixture to the saucepan and stir until it forms a ball.
- Cool the mixture slightly, then beat in eggs one at a time until smooth.
- Pipe dough onto baking sheets in 1¼-inch rounds, spacing them apart.
- Bake for 10 minutes, then reduce temperature to 375°F and bake for another 10 minutes.
- Turn off the oven and let the puffs rest inside for 10 minutes, then cool on a wire rack.
- Cut puffs in half and fill with cannoli cream, sprinkling chocolate chips or pistachios around the filling and dusting with powdered sugar.
Nutrition Facts (estimated)
Servings
30
Calories
173
Total fat
13g
Total carbohydrates
9g
Total protein
4g
Sodium
61mg
Cholesterol
63mg
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