Cannoli Choux Pastry Cream Puffs Recipes
CANNOLI CHOUX PASTRY (CREAM PUFFS)
Delicate pâte à choux pastry made with a bit of orange zest for enhanced flavor and filled with Cannoli cream. It's also topped with some mini chocolate morsels and powder sugar for that perfect touch.
Provided by Lyuba Brooke
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- Pastry:
- In a small sauce pot, over medium heat, add butter, sugar, orange zest and water. Bring to boil and stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily.
- Transfer into the bowl of an electric mixer and start adding eggs with speed set to medium-low, one at a time, making sure that each egg is mixed into the batter before adding the next.
- Transfer batter into a piping bag and pipe little round mounts, about 1 1/2-2 inches in size.
- Bake for 27-30 minutes, until nicely golden-brown. Cool completely.
- Cannoli Cream:
- Beat heavy cream and 2 tbs of sugar in a bowl with an electric mixer, with a whisk attachment, until soft peaks appear.
- In a separate bowl, whisk ricotta, sugar, Amaretto and orange zest until fully incorporated.
- Slowly, fold whipped cream into ricotta mixture until fully incorporated.
- Cut cooled pastries in the middle so they open.
- Divide cream filling among the pastries. Sprinkle with some chocolate morsels over cream.
- Dust pastries with powder sugar.
CANNOLI / CREAM PUFF FILLING
Make and share this Cannoli / Cream Puff Filling recipe from Food.com.
Provided by Chicagoland Chef du
Categories Dessert
Time 40m
Yield 6 cannoli, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients. Fill desired pastry. Chill for 30-60 minutes until ready to serve.
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