Instructions

Preheat oven to 400 degrees. Combine sugar, salt and flour in a medium bowl. Mix until blended; set aside.Combine milk and butter in a sauce pot. Heat until butter is completely melted. Add sugar-flour mixture all at once. Stir vigorously with a wooden spoon until a dough ball forms and pulls away from the sides of the pot.

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the mixer running on low speed, add eggs one at a time, letting each egg incorporate completely before adding the next. Dough should be smooth and shiny.

Place dough in a piping bag fitted with a round, medium-size tip. Line a baking sheet with parchment paper. Pipe dough onto the parchment paper in 2-inch-diameter rounds, spacing them about 2 inches apart. Bake profiteroles until they are golden and sound hollow when tapped on the bottom.

Instructions for cannoli filling

Line a strainer or colander with coffee filters or a paper towel. Add ricotta cheese and refrigerate overnight to strain. This will ensure a tight, creamy filling.

Combine strained ricotta and remaining ingredients and mix well. Refrigerate for 1 hour before using.