This months Daring Bakers challenge was taken from a book called, Chocolate Desserts by Pierre Herme’.
I knew I was going to like this the minute I saw the recipe, because it only had 3 elements to it! Choux pastry, or cream puff dough, some kind of pastry cream, and a chocolate glaze.
Then there was the fact that our dear Host’s MeetaK and Tony Tahhan, kindly gave us culinary leeway to choose what ever filling we wanted, along with the size and shape of our choice, which made it even better!!
Of course my choice was to stuff these little mini babies with cannoli filling. The filling consisted of ricotta, which was made smooth by putting it into a food processor, along with some powdered sugar for sweetness, after which I added some rum, grated orange rind, just the slightest hint of cinnamon, and mini chocolate chips.
To make it less dense, I folded in some freshly whipped cream.
After glazing the top with chocolate, I finished it off with some chopped pistachio’s.
The biggest problem I had was working with the pastry bag! Everything was squishing out the top, I think my bag was too small. So after one attempt with it, I quickly switched to a gallon size Ziploc bag. I would appreciate any hints to working neatly with a pastry bag!
Other than that only issue, everything else was a breeze! I would definitely make these again!
For the complete recipe please click on our Host’s link above.
And please go check out some of the other Daring Bakers creations here.