Cannoli Choux Pastry Cream Puffs Recipes

CANNOLI CHOUX PASTRY (CREAM PUFFS)

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.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

CANNOLI / CREAM PUFF FILLING

Steps:

• Combine all ingredients. Fill desired pastry. Chill for 30-60 minutes until ready to serve.