Profiteroles are small cream puffs — basically puffed-up French pastry shells with a big hollow area. The profiteroles themselves are more about the look and the texture than the taste, because their number one job is to hold a wonderful sweet creamy filling! In this recipe, the cream puffs are being piped full of a ricotta-based cannoli filling that features an amazing aromatic and spicy blend of flavors — chocolate and orange, cinnamon and nutmeg — plus just a dash of chili powder. Recipe from Chef Gio Osso of Virtù Honest Craft, Special for The Arizona Republic Per serving: 110 calories, 6 g fat, 16 mg cholesterol, 4 g protein, 12 g carbohydrates, 0 fiber, 30 mg sodium, 45 percent calories from fat. Yield 16 shells Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the mixer running on low speed, add eggs one at a time, letting each egg incorporate completely before adding the next. Dough should be smooth and shiny. Place dough in a piping bag fitted with a round, medium-size tip. Line a baking sheet with parchment paper. Pipe dough onto the parchment paper in 2-inch-diameter rounds, spacing them about 2 inches apart. Bake profiteroles until they are golden and sound hollow when tapped on the bottom.
Instructions for cannoli filling
Line a strainer or colander with coffee filters or a paper towel. Add ricotta cheese and refrigerate overnight to strain. This will ensure a tight, creamy filling. Combine strained ricotta and remaining ingredients and mix well. Refrigerate for 1 hour before using.
