These light and airy cream puffs hold the luscious and creamy cannoli filling and with a drizzle of melted chocolate on top, they become a really pretty and delicious sweet treat.
- 1 cup water
- 1/2 cup (8 Tablespoons) butter
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 – 1 1/2 cup powdered (confectioner’s) sugar
- 8 oz mascarpone cheese, softened to room temperature
- 1 1/2 cups ricotta cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 1/4 – 1/3 cup heavy whipping cream, chilled
- melted chocolate, to drizzle on top of the cream puffs, optional
- Preheat the oven to 425 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Cook until the butter melts completely.
- Add the flour all at once and mix vigorously with a wooden spoon, until the dough comes together in a ball. Continue cooking for a minute or two. Take off the heat.
- You can do the rest of the steps by hand, or use a stand mixer, with a paddle attachment. If you are mixing it by hand, cool the batter for 5 minutes. Add the eggs, one at a time, until they are fully incorporated. If you are mixing the batter in a stand mixer (or a hand mixer), place the hot batter into the bowl and mix with a paddle attachment, until you don’t see any more steam rising up from the bowl and then add the eggs one at a time. At first, the batter will look curdled, but it will eventually become smooth.
- Pipe out the batter into 1½ inch circles, about 1- 1½ inches apart, on the prepared baking sheet. You can also drop the batter onto the cookie sheet with a spoon or use an ice cream scoop. When I pipe out the batter, I smooth out the top a bit with a damp finger.
- Bake for 15 minutes.Without opening the oven, decrease the temperature to 375 degrees Fahrenheit, bake for another 8-10 minutes. While the cream puffs are baking, try not to open the oven door, or they will fall and deflate.You will have 35-40 cream puffs.
- Cream puffs can be stored (without the pastry cream) in an airtight container for up to 2 days; freeze for longer storage. If you are not filling them right away, use a wooden skewer to poke some small holes in each cream puff, to let the steam escape. This will prevent the cream puffs from getting soggy on the inside.
- In a standing mixer with a paddle attachment or using a hand mixer, cream the cream cheese and powdered sugar.
- Add the mascarpone cheese, ricotta cheese, and vanilla. You can just fold in the mascarpone cheese and the ricotta cheese with a rubber spatula, since it’s soft enough or mix with the mixer just until combined, about 30 seconds.
- Pour in the cold heavy cream and starting mixing the mixture on low speed, gradually increasing to high speed.
- Mix until the heavy cream is incorporated into the frosting, and it becomes thick and fluffy.
Assembling the Cream Puffs:
- Transfer the cannoli cream to a pastry bag fitted with a star tip or a plain round tip.
- Cut the pastries in half with a serrated knife and pipe the cannoli cream into the center and then cover with the top half of the pastry. You can also insert the tip of a round tip piping tip into the opening of each pastry, and pipe to fill with pastry cream.
- Drizzle the top of the cream puffs with melted chocolate. (I place some chocolate chunks or chocolate chips into a bowl with half a teaspoon of butter or shortening and melt it in the microwave or over a double boiler on the stovetop.)
- Serve immediately or store filled cream puffs in the refrigerator up to two days.
Keywords: Cannoli Cream Puffs, How To Make Cream Puffs, How To Make Cannoli Filling, Cannoli Cream, Cannoli Frosting, Pate Choux