Side Pannel
Cannoli Cream Filled Choux Pastry
Cannoli Cream Filled Choux Pastry
- Recipe Submitted by maryjosh on 11/24/2016
Ingredients List
- Choux Pastry:
- 1 cup of water
- ½ cup unsalted butter
- 1 Tbsp white granulated sugar
- Zest from ½ medium orange
- 1 cup flour
- 4 eggs
- Cannoli Filling:
- ¼ cup heavy cream
- 2 Tbsp white granulated sugar
- 1½ cups whole milk ricotta
- ½ cup powder sugar
- Zest from ½ medium orange
- 1 Tbsp Amaretto
- Mini chocolate morsels (for topping)
- Powder sugar (for topping)
Directions
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 1½-2 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.
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 1½-2 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.
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