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Chocolate Cannoli Eclairs

Source: Cooking at a Glance - Pies & Pastries
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Active Time:  25 Minutes
Total Time:  1 Hour 35 Minutes
  Makes 12 éclairs
The luscious filling of ricotta, chocolate, and cherries is similar to that used in cannoli, a well-known Italian dessert. Here it fills traditional French eclairs.
2 cups ricotta cheese
1/4 cup sugar
4 teaspoons 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
Other necessary recipes:
Cream Puff Pastry
Chocolate Cannoli Eclairs Recipe at
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 400 degrees F 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 eclairs. Remove any soft dough from the insides. Fill eclairs 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 eclairs. Sprinkle with nuts. Chill.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 éclairs
Calories: 277
Fat. Total: 18g
Fiber: 1g
Carbohydrates, Total: 22g
Sodium: 124mg
% Cal. from Fat: 58%
Cholesterol: 104mg
Protein: 9g
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