Cannoli: 2 ways. Chocolate Ricotta and Crème Brûlée

Cannoli Recipe

Equipment Needed:
- Thermometer
- Cannoli cooking moulds
- Cookie Cutter
- Rolling Pin
- Benchtop Mixer
- Piping Bag with Star Piping Tip
- Blowtorch (for crème brûlée)

INGREDIENTS:

Cannoli Shells (makes approximately 10-12 shells)
- 1 3/4 cups (250g) unbleached all-purpose flour (scoop and level to measure)
- 1 1/2 tablespoons (18g) granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons (43g) unsalted butter, diced into small pieces
- 1/3 cup marsala wine*, plus more as needed
- 1 large egg
- 1 egg white (for sealing the cannoli shells)

Chocolate Ricotta Filling:
- 500 grams high-quality ricotta
- 50 grams honey
- 50 grams cocoa powder
- 50 grams dark chocolate (for edge dipping)

Creme Brûlée Pastry Cream Filling:
- 500 grams milk
- 10 grams vanilla bean paste
- 120 grams caster sugar
- 5 egg yolks
- 50 grams cornflour
- 50 grams unsalted butter

METHOD:

Cannoli Shells (makes approximately 10-12 shells):

1. In a benchtop mixer with a dough hook attachment, combine the dry ingredients: flour, sugar, and salt.
2. Add the diced butter, egg, and marsala wine to the mixer. Mix until the dough becomes smooth and elastic.
3. Remove the dough from the mixer and knead it by hand until well combined and elastic. The dough should pass the window test.
4. Place the dough in the refrigerator for 1 hour to chill.


Chocolate Ricotta Filling:


1. In a food processor or blender, blend the ricotta, honey, and cocoa powder until smooth and creamy. Transfer the mixture to a piping bag fitted with a star tip. Refrigerate until needed.


Creme Brûlée Pastry Cream Filling:

1. Heat the milk and vanilla in a saucepan.
2. In a separate bowl, whisk together the egg yolks, sifted cornflour, and caster sugar until smooth.
3. Temper 1/3 of the hot milk into the egg mixture, whisking constantly until smooth. Add the mixture back into the saucepan and cook over medium heat until it reaches 80 degrees Celsius. The mixture will thicken and coat the back of a spoon.
4. Remove from heat, add the unsalted butter, and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for up to 2 hours.

Rolling and cutting the Cannoli dough:

1. Crack an egg into a small bowl. Use a pastry brush or your fingertips to apply the egg white as a sealant.
2. Remove the dough from the refrigerator and roll it out to a thickness of 2mm. Use a large cookie cutter to cut out circles.
3. Wrap each circle around a cannoli pole and seal the edges with the egg wash. Ensure they are properly enclosed to prevent opening during frying.

Frying:

1. Heat your choice of oil (hard vegetable oil works well) to 180 degrees Celsius.
2. Fry the cannoli shells for 2 minutes each, being careful not to burn yourself. Use tongs to handle them.
3. Allow the fried cannoli shells to cool on a wire rack with paper towels underneath. Only fry 2 at a time, depending on the size of your saucepan.

Filling and garnishing:
4. After cooling for 5 minutes, melt the chocolate in the microwave or using a double boiler. and dip each end of the shell and fill with chocolate ricotta

5. Fill the shell with the pastry creme and dip each end in caster sugar. Brûlée with heat until melted