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Recipe for :

Chocolate Cannoli Éclairs
 
This recipe comes from Recipes in The Mail.

Ingredients

2 cups ricotta cheese
1/4 cup sugar
4 tspoons unsweetened cocoa powder
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces or chopped semisweet chocolate
3 tablespoons chopped candied cherries

Cream Puff Pastry:
1/3 cup miniature semisweet chocolate pieces
or chopped semisweet chocolate
1 tablespoon shortening
1 teaspoon light corn syrup
1/4 cup chopped pistachios

Method

In a medium mixing bowl stir together ricotta cheese, sugar, cocoa powder, and vanilla. Stir till smooth. Fold in 1/3 cup chocolate pieces or chopped chocolate and the candied cherries. Cover and chill

Prepare cream puff pastry as directed, except spoon dough into a decorating bag fitted with a large plain round tip (about a 1/2-inch opening). Slowly pipe strips of dough 3 inches apart onto a lightly greased cookie sheet, making 12 éclairs, each about 4 inches long, 1 1/4 inches wide, and about 3/4 inch high. Bake in a preheated 400ºF oven for 30 - 35 minutes, or till golden brown. Remove éclairs from baking sheet. Cool on a rack.

Up to 1 hour before serving, horizontally cut off the tops of the éclairs. Remove any soft dough from the insides. Fill éclairs with ricotta filling. Replace tops. Melt 1/3 cup chocolate pieces or chopped chocolate, shortening, and corn syrup over low heat; drizzle or pipe over éclairs. Sprinkle with nuts. Chill.

Makes 12

 
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