Cannoli Cream Puffs Recipe

In a mixing bowl, using a rubber or silicone spatula, blend together ricotta and mascarpone cheese while running and pressing the mixture along the bottom of the bowl to remove any lumps. Fold in powdered sugar. Cover and chill for about 30 minutes or until ready to use.

Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. In a mixing bowl, whisk together flour, cocoa powder, and cinnamon. Set aside.

In a medium saucepan, combine water, milk, butter, sugar, and salt and bring to a boil over medium heat, stirring occasionally to melt butter and dissolve sugar.

Reduce heat to low, add flour mixture all at once and continue to cook, stirring constantly, for about 2 minutes until the mixture forms a ball. Transfer mixture to the bowl of an electric stand mixer and let cool for about 3 minutes.

Using the paddle attachment and with the mixer set on low speed, beat eggs into dough one at a time (dough will separate after each egg is added, then it will slowly come together and become smooth).

Transfer mixture to a large piping bag fitted with a round tip. Immediately, pipe onto rounds, approximately 1¼-inches each and spacing them 2-inches apart.

Bake in preheated oven for about 10 minutes, then reduce oven temperature to 375 degrees F and continue to cook for about 10 minutes longer. Turn oven off and allow to rest in the warm oven for about 10 minutes, or until they sound hollow when tapped.

Remove from oven and pierce with a small knife to release steam. Cool completely on a wire rack then cut each in half.

Pipe or spoon in cannoli cream filling. Sprinkle chocolate chips or chopped pistachios around the edges of the cream filling. Dust with powdered sugar. For best results, serve within 1 hour of filling.