Cannoli Cream Puffs

Cannoli cream puffs are a decadent fusion of two beloved desserts: the Italian classic cannoli and the French-inspired cream puff. Combining the crisp, airy choux pastry of a cream puff with the rich, sweet ricotta-based filling of a cannoli, this dessert is a true crowd-pleaser. The result is an elegant and delicious pastry that’s perfect for any occasion, from casual gatherings to sophisticated dinner parties. This recipe guides you through making flawless choux pastry and an authentic cannoli filling, ensuring that every bite of your cannoli cream puffs is an unforgettable experience.

Why You’ll Love This Recipe
These cannoli cream puffs offer the best of both worlds: the light, pillowy texture of cream puffs paired with the creamy, sweet, and slightly tangy cannoli filling. You’ll appreciate how versatile this recipe is—it’s perfect for holidays, parties, or even a luxurious weekend treat. The recipe is surprisingly simple to make at home, and the results look like they came straight from a high-end bakery. Plus, there’s room for creativity, whether you want to add chocolate chips, pistachios, or orange zest to your filling.

Preparation Time and Servings:

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 24 cream puffs
• Serving Size: 2 cream puffs

Nutritional Information (per serving):

• Calories: 210
• Carbohydrates: 18g
• Protein: 6g
• Fat: 13g
• Fiber: 1g
• Sugar: 10g

Ingredients

For the choux pastry:

• 1/2 cup unsalted butter (1 stick)
• 1 cup water
• 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs

For the cannoli filling:

• 2 cups whole milk ricotta cheese, drained overnight (see tips below)
• 1 cup mascarpone cheese (optional, for added creaminess)
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup mini chocolate chips
• 1/4 cup finely chopped pistachios (optional)
• Zest of 1 orange (optional, for a bright flavor)

For garnishing:

• Powdered sugar for dusting
• Melted chocolate for drizzling
• Additional chocolate chips or nuts for decoration

Step-by-Step Instructions

Step 1: Prepare the Choux Pastry

1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. In a medium saucepan, combine the butter, water, salt, and granulated sugar. Heat over medium heat until the butter is fully melted and the mixture comes to a boil.
3. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes.
4. Remove the saucepan from heat and let the dough cool for 5 minutes.
5. Add the eggs one at a time, beating well after each addition. The dough should become smooth, shiny, and pipeable.

Step 2: Pipe and Bake the Cream Puffs

1. Transfer the choux dough to a piping bag fitted with a large round or star tip. Pipe small mounds (about 1 1/2 inches wide) onto the prepared baking sheets, spacing them 2 inches apart.
2. Lightly wet your finger with water and smooth the tops of the mounds to eliminate any peaks.
3. Bake for 20–25 minutes, or until the cream puffs are puffed and golden brown. Do not open the oven door during baking, as this can cause the puffs to collapse.
4. Turn off the oven, crack the oven door slightly, and let the cream puffs cool inside for 10 minutes. This helps prevent deflation.

Step 3: Prepare the Cannoli Filling

1. In a mixing bowl, combine the drained ricotta cheese, mascarpone (if using), powdered sugar, vanilla extract, and cinnamon. Beat until smooth and creamy.
2. Fold in the mini chocolate chips, chopped pistachios, and orange zest, if desired.
3. Transfer the filling to a piping bag fitted with a small round or star tip. Refrigerate until ready to use.

Step 4: Assemble the Cannoli Cream Puffs

1. Once the cream puffs have cooled completely, use a sharp knife to cut a small slit in the side or bottom of each puff.
2. Pipe the cannoli filling into each puff, filling them generously but not so much that they split.
3. Dust the filled cream puffs with powdered sugar and drizzle with melted chocolate for a decorative finish. Garnish with additional chocolate chips or nuts, if desired.

Step 5: Serve and Enjoy

Serve the cannoli cream puffs immediately, or refrigerate them until ready to serve. These pastries are best enjoyed within 24 hours of assembly.

Ingredient Background

Choux Pastry: Choux pastry (or pâte à choux) is the foundation of cream puffs, éclairs, and profiteroles. Its unique preparation method involves cooking the dough before baking, which creates the signature hollow structure perfect for fillings.

Cannoli Filling: Cannoli filling is traditionally made with ricotta cheese, sweetened with powdered sugar, and flavored with vanilla and cinnamon. The addition of mascarpone gives the filling a silky texture, while mix-ins like chocolate chips and pistachios add texture and flavor.

Technique Tips

• Draining Ricotta: Properly draining the ricotta is essential for a thick, creamy filling. Place the ricotta in a fine mesh strainer lined with cheesecloth and let it sit in the refrigerator for several hours or overnight.
• Piping the Dough: For uniform cream puffs, hold the piping bag at a 90-degree angle and apply even pressure as you pipe.
• Avoid Opening the Oven: Keep the oven door closed while the cream puffs bake to prevent steam from escaping. Steam is crucial for their rise.
• Chill the Filling: Chilling the cannoli filling before piping helps it maintain its shape inside the cream puffs.

Alternative Presentation Ideas

• Mini Cream Puffs: Pipe smaller mounds of dough for bite-sized cannoli cream puffs—perfect for parties or dessert trays.
• Stacked Puffs: Create a cream puff tower by stacking the filled puffs and drizzling them with chocolate. This makes a stunning centerpiece.
• Fruit Garnish: Add fresh fruit like raspberries or strawberries as a garnish for a pop of color and flavor.

Additional Tips for Success

• Room Temperature Ingredients: Use room temperature eggs for the choux dough to ensure proper incorporation.
• Consistent Sizes: Pipe all the cream puffs to the same size for even baking.
• Reheat for Crispness: If the cream puffs soften after assembly, bake them at 350°F for 5 minutes to restore crispness.

Recipe Variations

• Chocolate Cannoli Filling: Add 2 tablespoons of cocoa powder to the filling for a chocolate twist.
• Lemon Cannoli Cream Puffs: Fold lemon zest and a teaspoon of lemon juice into the filling for a bright, tangy flavor.
• Almond Cannoli Filling: Add a few drops of almond extract to the filling and sprinkle sliced almonds on top.
• Savory Cream Puffs: Skip the sugar in the choux dough and fill the puffs with a savory ricotta herb mixture for an appetizer.

Freezing and Storage

• Refrigerator: Store filled cannoli cream puffs in an airtight container in the refrigerator for up to 2 days.
• Freezer: Freeze unfilled cream puffs in an airtight container for up to 1 month. Thaw at room temperature and reheat before filling.

Healthier Twist Ideas

• Lower Sugar: Reduce the powdered sugar in the filling or use a sugar substitute.
• Whole Wheat Choux: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• Low-Fat Ricotta: Use low-fat ricotta cheese for a lighter filling.

Serving Suggestions for Events

Cannoli cream puffs are ideal for weddings, baby showers, or any festive gathering. Arrange them on a tiered dessert stand or platter for a striking presentation. For an Italian-themed dinner, serve them alongside espresso or cappuccino.

Special Equipment

• Piping bags and tips for both the choux pastry and cannoli filling
• Fine mesh strainer or cheesecloth for draining ricotta
• Baking sheets and parchment paper

Frequently Asked Questions

1. Can I make these ahead of time?
Yes! Prepare the choux pastry and cannoli filling in advance. Store the pastry in an airtight container and the filling in the refrigerator. Assemble the cream puffs just before serving for the best texture.

2. Why did my cream puffs deflate?
Deflation usually occurs if the puffs are underbaked or if the oven door was opened too early. Ensure they are fully golden brown and crisp before removing them from the oven.

3. Can I use store-bought ricotta?
Yes, but be sure to drain it thoroughly to avoid a runny filling.

4. How do I make the cream puffs uniform in size?
Trace circles on the underside of the parchment paper as a guide for piping consistent shapes.

5. Can I skip the mascarpone?
Yes, mascarpone is optional. You can use just ricotta for the filling, but the mascarpone adds extra creaminess.

6. What’s the best way to pipe the filling?
Insert the piping tip into the side or bottom of the puff and squeeze gently until the filling reaches the other end.

7. How can I add flavor to the pastry itself?
Add a pinch of cinnamon or orange zest to the choux dough for a subtle flavor enhancement.

8. Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend to make the choux pastry. Ensure all other ingredients are gluten-free as well.

Conclusion

Cannoli cream puffs are a sophisticated, delicious treat that combines the best elements of Italian and French desserts. With their crisp pastry shells and creamy, sweet ricotta filling, they’re a dessert that’s sure to impress anyone who tries them. Whether you’re a seasoned baker or a beginner, this recipe provides all the tips and techniques you need to create a flawless batch of cannoli cream puffs. Once you see how easy and rewarding they are to make, you’ll want to bake them for every special occasion—or just because!

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