The recipe for the shells makes 8 large puffs. Each of the following recipes for the cream fillings fills 8 puffs. You will need to double the cream puff recipe to use both fillings.
*Tip: If you plan on making both cream fillings, you can beat 1 c of heavy cream and set aside. Divide in half and add to each filling according to the directions.
1 stick of butter
1 cup hot water
1 T sugar
1 c all-purpose flour
4 large eggs
Preheat oven to 425*. Prepare a baking sheet with parchment paper or a silicon mat. Add first 3 ingredients to a heavy bottom saucepan and bring to a full boil. Add the flour all at once and beat rigorously with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from heat. Add eggs, one at a time, beating until each is incorporated and mixture is smooth & shiny. Drop mixture into 8 spoonfuls onto prepared baking sheet, 2" apart. You can also fill a pastry bag fitted with a large star tip and pipe the batter into 8 mounds. Bake at 425* for 10 minutes; reduce oven temp to 350* and continue baking for another 15 minutes. Keep a close eye and make sure they are golden around the edges, but do not burn. Remove from oven an set aside to cool. With a serrated knife, remove shell 2/3 of the way down and set aside. Fill half with raspberry cream and half with strawberry cannoli and replace the caps. Drizzle with white chocolate.
Chocolate Raspberry Cream Filling
6 oz. mascarpone cheese
1/2 c sifted confectioners' sugar
1/4 c seedless raspberry jam
4 oz. chopped bittersweet chocolate, melted
1/2 c heavy cream, whipped
Add the mascarpone cheese, sugar and jam to the bowl of an electric mixer. Beat until smooth. Slowly add the melted chocolate and beat until incorporated. In a clean, separate bowl, beat the heavy cream until stiff peaks form.* Fold into the cheese mixture. Spoon or pipe filling onto each cream puff bottom and replace the top.
Strawberry Cannoli Cream Filling
1 c whole milk ricotta cheese
1/2 c sifted confectioners' sugar
1/2 tsp. vanilla bean paste or 1 tsp. vanilla extract
1/2 c heavy cream, whipped
1 pint fresh strawberries, cut into thin slices
In the bowl of an electric mixer, beat the cheese, sugar and vanilla. In a clean, separate bowl, beat the heavy cream until stiff peaks form.* Fold into the cheese mixture. Add a few slices of strawberries to each cream puff bottom, spoon or pipe filling onto the strawberries, and top off with remaining strawberry slices before replacing the tops.
For the drizzle, melt 4 oz. of good white chocolate (I use Ghiradelli) and 3/4 T vegetable shortening in a microwave safe bowl. Heat for 30 seconds initially and then 10-second intervals thereafter. Check after each interval as white chocolate seizes up easily. If the chocolate is not melted but the bowl is hot, remove from microwave and begin stirring. Sometimes the heat from the bowl is all that is needed to melt the chocolate. Drizzle over the cream puffs.
Indulge yourself and those around you!
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