Chocolate Cannoli Eclairs

Yield: 12

Ingredients

Filling

• 2 cups ricotta cheese
• 1/4 cup granulated sugar
• 4 teaspoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 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

Instructions

Filling

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

Cream Puff Pastry

1. Prepare 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.
2. Bake in a preheated 400 degrees F oven for 30 to 35 minutes, or until golden brown. Remove clairs from baking sheet. Cool on a rack.
3. 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.
4. 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.

Attribution

Posted by CookinMom at Recipe Goldmine May 11, 2001.