Ingredients

The following ingredients have 14 Servings
  • Choux Pastry:
  • 1 cup of water
  • 1/2 cup unsalted butter
  • 1 Tbsp white granulated sugar
  • Zest from 1/2 medium orange
  • 1 1/4 cup flour
  • 4 eggs
  • Cannoli Filling:
  • 1/4 cup heavy cream
  • 2 Tbsp white granulated sugar
  • 1 1/2 cups whole milk ricotta
  • 1/2 cup powder sugar
  • Zest from 1/2 medium orange
  • 1 Tbsp Amaretto
  • __
  • Mini chocolate morsels (for topping)
  • Powder sugar (for topping)

Instruction

  • 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 1 1/2-2 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.