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The Rotolo of choux pastry filled with ricotta and chocolate cream and decorated with candied cherries, it is a perfect dessert to bring to the table during the Christmas holidays. It is choux pastry, the same one that is prepared for the dough of the cream puffs which becomes the basis for a delicious roll. you don't want to risk it breaking, thus ruining the aesthetics of the dessert.
I decided to decorate mine choux pastry roll with the ricotta cream that I had left over and then add a touch of color with the candied fruit, but you can also dare with something even more Christmas, then let me know;)
Put the ricotta in a bowl and mix it with the sugar, until you get a smooth cream. Add chocolate and vanilla chips and mix. Keep the ricotta cream in the refrigerator waiting to use it.
Now prepare the puff pastry. Put the water and butter in a saucepan and melt the butter. As soon as the water reaches the boiling point, add the flour all at once, stir and cook until a white patina forms on the bottom of your pot. Turn off and let cool.
Add the eggs one at a time, add the next egg only when the previous one has been absorbed by the dough.
Now put the mixture in a bowl and add the sugar and vanilla and mix.
Now spread the mixture on a baking tray lined with parchment paper. Bake in a static oven preheated to 180 ° with the oven slightly open in order to let the moisture out. After 15 minutes lower the temperature to 160 ° and cook for another 10/15 minutes. Once cooked, leave the roll in the oven for 10 minutes then remove it and let it cool by wrapping it in the same parchment paper used for cooking.
Unroll the puff pastry, fill it with the ricotta cream and chocolate chips then wrap.
Let it rest in the fridge for an hour then decorate it with the leftover cream or whipped cream and candied fruit.
Serve the choux pastry roll.