These little beauties are just delicious.
You can use store-bought ricotta cheese or make fresh using my recipe:
Cannoli Cream
2 Cups Ricotta Cheese
2/3 Cup Powdered Sugar (You can increase or decrease depending on your taste)
1/2 Teaspoon Vanilla
Chocolate Chips (Optional)
Candied Citron (Option)
Pate a Choux
I used this recipe from Let the Baking Being:
Chocolate Ganache
8 oz. Dark chocolate chopped into very small pieces
8 oz. Heavy Cream
Step 1:
Place all cannoli cream ingredients into a stand mixer fitted with the whisk attachment or you can also use a hand mixer. Start by mixing at low speed to get everything combined and then gradually increase speed until everything is light and creamy, about a minute or two.
Step 2:
You can use two different methods for filling the puffs. You can pipe them in through the bottom of the pastry shell or cut off the tops and spoon in the cream. The only thing this affects is the appearance and how you will top these off.
Step 3:
Make Ganache. Heat cream in a microwave for about a minute or in a small pot until lightly bubbly, not boiling. Place chopped chocolate in a bowl and pour over hot cream. Let sit about ten to fifteen minutes then whisk to combine.
Step 4:
You can either dip the puffs or spoon over the ganache on the puffs. Allow to chill in the fridge for about ten to fifteen minutes to let the chocolate firm and they're ready to enjoy!
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