Description
Silky smooth choux pastry elevates classic Cannoli Cream Puffs into a delightful Italian dessert paradise. Delicate shells cradle rich ricotta filling, promising a sweet journey through traditional Mediterranean flavors that dance on your palate.
Ingredients
Scale
Choux Pastry Ingredients (Main Ingredients):
- 1 cup (240 milliliters / 8 fluid ounces) water
- ½ cup (115 grams / 4 ounces) unsalted butter
- 1 cup (125 grams / 4.4 ounces) all-purpose flour
- 4 large eggs
Stabilizing Ingredients:
- ¼ teaspoon salt
Pastry Cream Base Ingredients:
- 2 cups (480 milliliters / 16 fluid ounces) whole milk
- ½ cup (100 grams / 3.5 ounces) granulated sugar
- 4 large egg yolks
- 3 tablespoons (24 grams / 0.8 ounces) cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Garnish Ingredients:
- Powdered sugar
- Candied cherries or fresh berries
Instructions
- Craft a clean workspace and preheat the oven to 400F (200C), positioning a parchment-lined baking sheet for pastry preparation.
- In a saucepan, combine water, butter, and salt, bringing the liquid to a vigorous boil over medium heat.
- Dramatically reduce heat and swiftly incorporate flour, stirring energetically until the mixture transforms into a cohesive, smooth dough ball that cleanly separates from pan edges.
- Allow the dough to rest and cool for approximately 5 minutes, enabling it to stabilize.
- Introduce eggs individually, thoroughly incorporating each one until the mixture achieves a luxurious, glossy consistency.
- Transfer the pillowy dough into a piping bag adorned with a large star tip, elegantly forming 3-inch circular mounds onto the prepared baking surface.
- Bake for 25-30 minutes, maintaining a closed oven to ensure perfect golden-brown puffiness, then transfer to a wire rack for complete cooling.
- Simultaneously prepare the creamy filling by gently heating milk until steam emerges, avoiding boiling.
- Whisk sugar, egg yolks, and cornstarch into a silky smooth base, gradually tempering with hot milk while continuously stirring.
- Return the delicate mixture to the saucepan, cooking and whisking until substantial thickening occurs, roughly 3-5 minutes.
- Remove from heat, infusing vanilla extract and optional lemon zest, then shield with plastic wrap directly touching the surface to prevent skin formation.
- Refrigerate the custard until thoroughly chilled and ready for assembly.
- Carefully slice each cooled puff horizontally, creating a delicate platform for filling.
- Generously pipe or spoon the chilled pastry cream onto the bottom half, crowning with the corresponding top section.
- Finish by dusting with powdered sugar and adorning with a vibrant candied cherry or fresh seasonal berry.
Notes
- Select high-quality butter and fresh eggs for the most luxurious cream puff texture, ensuring a rich and creamy result.
- Keep ingredients at room temperature before mixing to guarantee smooth incorporation and prevent lumpy dough.
- Work quickly when adding eggs to the choux pastry, mixing thoroughly to create a glossy, elastic consistency that will puff perfectly in the oven.
- Pipe uniform-sized puffs for consistent baking and an elegant presentation, using steady pressure and rotating the piping tip for even shapes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg