Cannoli Cream Puffs

Ingredients

• 1 cup all-purpose flour
• 3/4 tsp unsweetened cocoa powder
• 1/4 tsp ground cinnamon
• 1/2 cup water
• 1/2 cup milk
• 6 Tbsp unsalted butter, diced into 1 tbsp pieces
• 1 Tbsp granulated sugar
• 1/4 tsp salt
• 1 cup eggs, about 4 whole large eggs and 2 egg whites
• Mini semi-sweet chocolate chips or finely chopped chocolate
• Chopped, unsalted pistachios
• Powdered sugar, for dusting
• 24 oz. whole milk ricotta, strained
• 16 oz. mascarpone
• 1 cup powdered sugar

Directions

1. Make the cannoli cream first. Add the ricotta and mascarpone to a mixing bowl, then use a rubber or silicone spatula to work them together, pressing the mixture against the bottom of the bowl until the larger lumps smooth out. Gently incorporate the powdered sugar, cover the bowl, and refrigerate for 30 minutes, or leave it chilled until you need it.
2. Heat the oven to 425 degrees. Prepare 2 baking sheets with parchment paper or Silpats. In a bowl, combine the flour, cocoa powder and cinnamon with a whisk, then put that bowl aside. Add the water, milk, butter, sugar and salt to a medium saucepan. Set it over medium heat and bring it to a boil, stirring now and then so the butter melts and the sugar dissolves.
3. Turn the heat down to low and add the flour mixture in one addition. Stir without stopping as it cooks, until the dough pulls together into a ball, about 2 minutes. Move the dough to the bowl of an electric stand mixer and allow it to cool for 3 minutes.
4. Fit the mixer with the paddle attachment and keep the speed on low. Beat the eggs into the dough one at a time; after each addition, the dough will look broken before it smooths back out, so do not panic. Spoon the dough into a large piping bag fitted with a round tip. Pipe the dough right away into rounds about 1 1/4-inches wide, leaving 2-inches of space between them.
5. Bake at 425 degrees for 10 minutes. Lower the oven to 375 and bake for another 10 minutes. Turn the oven off and leave the puffs inside the warm oven for 10 minute longer, or until a tap makes them sound hollow. Take them out and prick each one with a small knife so the steam can escape.
6. Transfer the puffs to a wire rack and let them cool completely, then slice each one in half. Fill them with the cannoli cream, using either a piping bag or a spoon. Press mini chocolate chips or chopped pistachios around the exposed edges of the filling, or use both. Finish with powdered sugar, and for the best texture, serve within 1 hour after filling.
7. To strain the ricotta, work in 2 batches. Set the ricotta on several layers of paper towels, top it with additional paper towels, and gently squeeze out some of the extra liquid. Repeat if needed; the ricotta should retain some moisture, but not too much, since the powdered sugar will soften the filling further.