Cannoli Cream Puffs - Bestrecipe005

Cannoli Cream Puffs – Bestrecipe005



  • 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



  1. 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.

  1. Preheat oven to 425° with rack in centre of oven, and
    prepare a sheet pan with parchment paper or a silpat.
  2. 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.
  3. 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.
  4. 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.

  1. 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.
  2. Sprinkle generously with icing sugar. Serve immediately or
    refrigerate uncovered for up to 6 hours.



This Recipe adapted from >>>> Click Here





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