Crisp, hollow puffs filled with a rich, chocolate-spiked ricotta make for a show-stopping dessert. These cannoli cream puffs are fast to bake and fun to serve. They work for parties or a cozy night in.
Why these cannoli cream puffs are worth making
Think of the light texture of choux pastry paired with a creamy, slightly sweet filling. The mix brings the best of two classics: French cream puffs and Italian cannoli. Kids and adults love them. Plus, they come together without fuss.
Quick story: how they came to my table
I planned a quiet holiday evening but an invitation changed plans. Short on time, I wanted a dessert that would please a crowd and bake quickly. Cream puffs fit the bill, and adding a cannoli-style filling turned them into a hit. The result was simple and memorable.
Ingredients for shells and filling (shopping list)
Choux pastry (makes about 8 medium puffs)
- 1 cup hot water
- 1/2 cup unsalted butter
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Chocolate cannoli-style filling
- 1 3/4 cups whole-milk ricotta, drained if watery
- 1 3/4 cups mascarpone cheese
- 3/4 cup powdered (confectioners’) sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp unsweetened cocoa powder
Garnish
- Powdered sugar for dusting
Essential equipment and timing
- Oven temperature: Start at 425°F, then lower to 350°F.
- Prep time: About 15 minutes.
- Cook time: Roughly 25 minutes.
- Total time: Around 40 minutes.
- Yield: About 8 cream puffs.
Step-by-step: make the choux shells
- Preheat the oven to 425°F and place a rack in the center. Line a baking sheet with parchment.
- In a medium saucepan, combine hot water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
- Add the flour all at once. Stir vigorously until the dough pulls away from the pan and forms a smooth ball, about 2–3 minutes.
- Remove from heat. Beat in eggs one at a time, mixing well after each addition until the batter is glossy and smooth.
- Transfer batter to a piping bag fitted with a large star tip. Pipe rounds onto the prepared sheet, leaving 2 inches between each.
- Bake 15 minutes at 425°F. Do not open the oven while baking.
- Lower oven to 350°F and continue baking about 10 more minutes, until the puffs are golden and firm.
- Move puffs to a rack and let cool completely before filling.
Step-by-step: prepare the chocolate cannoli filling
- In a large bowl or stand mixer, beat ricotta, mascarpone, and powdered sugar until light and airy.
- Add cinnamon, vanilla, and cocoa powder. Mix until fully incorporated and smooth.
- Transfer filling to a piping bag fitted with a star tip for a decorative finish.
Assemble, serve, and small tricks for success
- Slice each puff in half horizontally with a sharp knife.
- Pipe the filling onto the bottom half and replace the top.
- Dust with powdered sugar just before serving.
- Pro tip: If ricotta is watery, strain it through cheesecloth for a firmer filling.
- Fill just before serving to keep shells crisp.
Flavor variations and serving ideas
- Add mini chocolate chips to the filling for crunch.
- Fold a spoonful of orange zest into the filling for a citrus twist.
- Serve with espresso or a sweet dessert wine for an Italian-inspired pairing.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.