Supangle (Turkish Chocolate Pudding)
Cannoli
30 July 2024
Cannoli, one of the most popular flavors of Italian cuisine, is a dessert that spread to America thanks to Italian immigrants and from there to the world. It is served in the form of small tubes.
Optionally, ricotta cheese is also used in the filling of the dessert. So, how to make an Italian cannoli dessert? If your ingredients are ready, we can move on to the details of the cannoli recipe.
Prep Time : 40 mins
Cook time : 10 mins
Servings : 8 People
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Cannoli
Ingredients
For Cannoli:
- 3 egg whites
- Half a cup of powdered sugar
- 2 tablespoons of melted butter
- 2 tablespoons of wheat flour
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons of cream
For the Filling Cream:
- 250 g milk
- 45 g granulated sugar
- 1 egg yolk
- 1 vanilla pod
- 30 g of starch
- Half a cup of coarsely ground hazelnuts
For Hazelnut Praline:
- 50 granulated sugar
- 50 g hazelnut flour
- 4 tablespoons of cream
To Spread the Pastry Cream:
- 2 tablespoons of cream
For Decoration:
- Spreadable chocolate
- Coarsely ground hazelnut
Cannoli
Instructions
- In a deep bowl, whisk the egg whites and powdered sugar until creamy.
- Add the melted butter, flour, cocoa, and cream and mix with a spatula until you get a smooth consistency.
- Take 1 tablespoon of the mixture you have prepared and spread it in a thin layer on a baking sheet lined with baking paper, about 10 cm in diameter.
- Bake in a preheated 180-degree oven for 7-8 minutes until the edges of the cookies turn golden brown.
- As soon as you take them out of the oven, overlap the two opposite edges and seal them (since the baked cookies are very thin and will dry quickly, prepare them by baking them in groups of three at most on the tray).
- Repeat the same process until you run out of the mixture. For the cream, pour the milk into a large saucepan.
- Add half of the sugar and vanilla stick and mix. Add the egg yolks, starch, and coarsely ground hazelnuts.
- Add the remaining half of the sugar and continue whisking. Cook while stirring until it thickens.
- When it reaches the consistency of custard, remove it from the stove and let it cool. For the hazelnut praline, put the sugar in a small saucepan with a thick bottom.
- When the sugar caramelizes, add the hazelnut flour and stir quickly.
- Carefully add four tablespoons of milk cream to the hot mixture and stir quickly again.
- Add the prepared praline to the filling cream, stir, and let it rest to cool.
- When it reaches room temperature, cover it with cling film, refrigerate for 2 hours, and cool it well.
- Add the milk cream to the filling cream and whisk for 2-3 minutes until you get a smooth consistency.
- Put the mixture into a piping bag equipped with a nozzle and fill it with the rolled cookies you have prepared.
- Prepare all the cookies in the same way. Apply spreadable chocolate to the edges of the filled cookies with the help of a thin brush, dip them in coarsely ground hazelnuts, and serve. Bon appetit!
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