Recipe

A Cream Filled Easter

So this happened…

Cream Puffs with Chantilly Cream

Ingredients

Pate a Choux (Dough)

  • 2 C water
  • 1 C unsalted butter
  • 1 tsp salt
  • 2 C flour, sifted
  • 7-8 eggs

Chantilly Cream

  • 1 C heavy cream
  • 1 Tbsp sugar
  • ½ tsp vanilla extract

Directions

Pate a Choux

  • Preheat oven to 400 degrees
  • Put water, butter and salt in a sauce pan and bring to a boil.
  • Remove from heat and add sifted flour.
  • Mix the dough with a wooden spoon. Place back on heat and mix the dough for one minute or until it pulls away from the sides of the pan and appears less sticky
  • Transfer the dough to a mixing bowl and add the eggs one at a time while stirring. The dough will be smooth and slightly loose.
  • Fill a pastry bag with dough and 1/2 in open tip
  • Pipe cream puffs onto a cookie sheet lined with parchment paper or silicon mat
  • Bake at 400 degrees for 15-20 minutes. Open the door 1-2 times to release the heat. Then lower the heat to 350 degrees and keep door ajar with a wooden spoon until they are golden brown. *This is extremely important for the puff in cream puff*
  • Let cool

Chantilly Cream

  • Combine cream and vanilla in mixing bowl. Whisk till foamy and add sugar. Beat until soft peaks form.

Filling Puffs

  • Cut off the upper ⅓ of cream puff
  • Use a pastry bag full of cream with a large tip (of your choice) fill each shell with cream.
  • Replace top and dust with powered sugar.

Recipe Credit: Your Home Based Mom


Chocolate Chip Cannoli

Ingredients

Filling

  • 2 3/4 cups fresh ricotta cheese
  • 3/4 cup confectioners’ sugar
  • 1/4 cup tablespoons mini semisweet chocolate chips
  • 3/4 tsp pure vanilla extract
  • 1/4-1/2 tsp finely grated orange zest (the orange flavor was a little strong for me in the original recipe so I cut it back a bit)
  • 1/4 tsp fresh lemon juice

Shells

  • 2 cups all-purpose flour, plus more for dusting
  • 3 Tbsp granulated sugar
  • 1 tsp unsweetened Dutch-process cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp coarse salt
  • 3/4 cup sweet Marsala wine
  • 3 Tbsp vegetable oil
  • 1 large egg white, lightly beaten
  • 4 ounces semisweet chocolate (to melt for edges)
  • Confectioners’ sugar, for dusting

Directions

Filling

  • Start the filling the night before by lining a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.
  • The next day, with an electric mixer on medium speed, beat ricotta and confectioners’ sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.

Shells

  • Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
  • Divide dough into 4 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out circles of desired diameter. Gather scraps and reroll.
  • Pour enough oil into a large, heavy saucepan or deep fryer to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
  • Wrap each round of dough around a cannoli tube, sealing with a dab of egg white. Fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
  • Melt chocolate via double-boil or microwave (I use about a Tbsp of shortening to help loosen the chocolate). Dip each end into the chocolate and set aside on parchment paper.
  • Fill pastry bag with filling and pipe into shells (only fill right before serving otherwise it will soften the shells).
  • Dust with confectioners’ sugar and eat fervidly

Original recipe modified from: Martha Stewart

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