The Christmas roll made of choux pastry filled with ricotta and chocolate chips is a culinary delight that enchants not only for its festive appearance but also for the delicious combination of flavors it offers. This recipe combines the elegance of a traditional Christmas dessert with the lightness and unmistakable taste of choux pastry, creating a perfect dessert for the holidays.
The base of this exquisite roll consists of a thin and soft layer of choux pastry, perfectly baked for a light and delicate texture. The choice of choux pastry as the main element adds a touch of sophistication and originality to the traditional Christmas roll, surprising palates with its unique texture and delicate flavor.
The heart of this dessert is generously filled with ricotta cream, which gives an enveloping creaminess and a fresh and rich flavor to the dessert. The ricotta, with its velvety texture, blends harmoniously with the chocolate chips that are evenly distributed in the filling, giving each bite a pleasant surprise of sweetness and intensity.
The final decoration, enriched with candied cherries, adds not only a vibrant and festive visual touch but also a contrast of flavors that further enhances the tasting experience. The candied cherries, with their concentrated sweetness and bright color, complete the Christmas picture, giving the roll an attractive and inviting look. Below are more recipes for the Christmas holidays:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Christmas Roll
- 21 oz ricotta
- 1 1/2 cups powdered sugar
- to taste chocolate chips
- 2/3 cup water
- 2.8 oz butter
- 1 pinch salt
- 2 teaspoons sugar
- 3/4 cup all-purpose flour
- 3 eggs (medium)
- to taste powdered sugar
- 3 candied cherries (or more if desired)
Tools for the Christmas Roll
- 1 Pot
- 1 Wooden Spoon
- 2 Parchment Paper
- 1 Baking Tray
- 1 Pastry Bag
Steps
To prepare the Christmas roll, start by draining the ricotta. Sift, add the powdered sugar, mix, and store in the fridge. In a pot pour the water, butter, a pinch of salt,
add the sugar and bring to a boil.
When the butter is completely melted, lower the heat and pour in the flour.
Stir with a wooden spoon until the mixture detaches from the sides of the pot.
Turn off the heat and transfer the mixture to a bowl. Let it cool.
When the mixture is lukewarm, add an egg and mix until it is completely absorbed by the dough.
Do the same with the other 2 eggs.
Transfer the mixture to a baking tray covered with parchment paper and spread it halfway down the tray with the help of a wet spatula. Bake in a preheated static oven at 392°F for 25 minutes.
In the meantime, take back the ricotta cream, add the chocolate chips and mix.
After 25 minutes, turn off the oven and leave it ajar, place a wooden spoon between the oven and the door, for another 10 minutes. After 10 minutes, remove the choux pastry from the oven, flip the pastry onto a sheet of parchment paper, and fill it with ricotta cream.
Roll the choux pastry on itself, using the parchment paper for help.
Trim the two ends of the roll,
Decorate with powdered sugar,
ricotta dollops, and candied cherries. Chill for a few hours and serve cold.
