Anytime I make cannoli anything I have the hardest time limiting myself. When it comes to cannoli, it’s almost as if there can be no limits. The heavenly sweetened ricotta, combined with the irresistibly creamy mascarpone makes for a filling like none other. It’s so simple yet so complexly enticing.
Yes, you can make these like your grandma made her cannoli filling and add orange zest to it if you’d like, but for me personally there’s no diminishing the lavish flavors of that sweet mascarpone combined with the ever so lightly salty, ricotta cheese.
Call them profiteroles or call them cream puffs, refer to it as a pâte à choux or refer to it as a pastry dough. Names don’t matter here people. It’s all about the flavor. It’s about the hint of cocoa and cinnamon swirled throughout a traditional cream puff shell, then it’s filling of the most insanely irresistible and creamy cannoli cream (yeah when I have a spoon and there’s cannoli cream like this around – things get crazy. It’s basically like eating ice cream right? So why night enjoy a few spoonfuls?). It’s true that you may just think of these as one of the best desserts you’ve ever had. I know I loved them just that much. Enjoy!
