"I was looking through old photos from our honeymoon to Sicily, and got inspired to make cannoli’s, but my wife was begging me to make cream puffs. So I figured, why not combine them? Cannolo pastry puff with pistachio orange zest cream filling atop Nutella spread. Wowzers."
Cannoli Puffs
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Prep time: 25mins
Cook time: 45mins
Serves or Makes: 50
Recipe Card
ingredients
Cannolo-choux Pastry
- 125 milliliter Whole Milk
- 200 milliliter Distilled Water
- 1/2 cup Unsalted Butter
- 150 grams Unbleached White Flour
- 4 whole Farm Fresh Eggs
- 1 tbsp White Sugar
- 1 teaspoon Kosher Salt
- 1 tbsp Cinnamon
- 2 tbsp White Wine
Method
Connolo-choux Pastry
Step 1
Replace 2 tbsp of the water with the wine. Put the milk, water, butter and spices in a small pot over low heat. Keep an eye on it-- if the heat is too high, it'll boil over. Once there's a little bubble action forming around the rim of the pot, turn off the heat.
Step 2
Add flour and, using a wooden spoon, mix it together. It'll form a tight dough in the pot. The choux-cannolo dough is done when a film develops on the bottom of the pot. Drop it into a stand mixer.
Step 3
Turn the mixer on low and add your eggs one at a time. Allow each egg to fully mix into the batter before adding the next. It will look like something is wrong with the batter-- don't freak out-- that's what happens. Add the salt in along with the last egg. Viola! You did it. Put the batter in a piping bag and set aside.
ingredients
Whipped Cream Filling
- 8 ounces Heavy Whipping Cream
- 1/4 cup White Sugar
- 1 tbsp Amaretto
- 1 zested Orange
- 1/4 cup grounded and toasted Unsalted Pistachios
Whipped Cream Filling
Step 1
Pour the heavy cream and sugar into an ice cold bowl and whip until soft peaks are forming. Add in the amaretto and orange zest and whip till nearly curdled. Fold in the pistachios.
Step 2
Put the filling into a piping bag and, once completely cooled, fill the cannolo-puffs. Serve with Nutella because... well, of course.