Instructions

1. Preheat oven to 425° F,place the wire rack in center of the oven, and line a pan with parchment paper .
2. Over medium heat in a medium saucepan, combine hot water, butter, sugar and salt and bring to a boil, stirring occasionally with a wooden spoon.
3. Add flour all at once and stirring constantly and vigourously cook until mixture clears the sides of the pan and forms a ball around a spoon in the middle (2-3 minutes).
4. Remove from heat and add eggs, one at a time and stir quickly and vigourously, until the each egg is combined before you add next egg. When you add all eggs stir more until the batter become smooth and shiny.
5. Transfes batter to piping bag with a large star tip and pipe batter onto prepared pan, leaving about 2 inches between each one.
6. Bake for 15 minutes at 425°, then reduce heat to 350° F. and cook for about another 10 minutes, or until golden
7. Do not open oven while they’re cooking!!!
8. Remove to a cooling rack to cool completely.
9. Filling:
10. In a large bowl or the bowl of a stand mixer, combine ricotta, mascarpone and sugar and beat well until light and fluffy. Add cinnamon, vanilla and cocoa and mix.
11. Place filling to piping bag fitted with a large star tip. With a sharp knife cut pastries in half and pipe the filling outside of the bottom half . Put the tops back, dust with powdered sugar.