카놀리 Full of Cream! Crispy Pastry Roll (Cannoli) - Korean dessert shop
???? Cannoli / Crispy Pastry Roll with Cream / Traditional Italian Dessert / Seoul, Korea
크림가득! 이탈리아 전통 디저트 카놀리 / 트레스드, 잠실새내역
✅ Information
* Price
Cannoli Ricotta : KRW 5,000 (USD 4.36)
Cannoli Gianduia : KRW 5,000 (USD 4.36)
Cannoli Pistachio : KRW 6,000 (USD 5.23)
Cannoli Peanut : KRW 6,000 (USD 5.23)
* Location
Crispy Cannoli with ricotta filling and Pistachio Nuts
A tube shaped fried shell filled with a lemon ricotta cheese cream.
Common Italian pastry that originated in Sicily. You can use wine which is more traditional but I prefer a sweet Marsala. Any pastry off cuts make great snacks, so just fry those too with some powdered sugar. Enjoy my Crispy Cannoli with ricotta filling and Pistachio Nuts
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PUFF PASTRY CREAM HORNS - DIY PASTRY CONES
Today I’m going to show you how to make Puff Pastry Cream Horns. Crispy and buttery cons filled with sweet and delicate cream. You could use whipped cream, cream cheese frosting, buttercream or Italian Meringue which is my favorite filling for puff pastry cones and which I will make today.
PUFF PASTRY CREAM HORNS Printable Recipe -
ITALIAN MERINGUE and ITALIAN MERINGUE BUTTERCREAM -
Ingredients:
2 sheets frozen puff pastry
1 egg
1 tbsp milk
100g egg whites
200g sugar
60 ml water
1/8 tsp salt
1 tsp lemon juice
MY LATEST RECIPES:
Non-Traditional Lemon Bars (Eggless) -
Sour Cream Raspberry Pie -
Italian Meringue and Italian Meringue Buttercream -
Cabbage Pie Recipe -
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The Best Homemade Cannoli Recipe
Learn how to make delicious Sicilian style homemade cannoli’s that are stuffed up with an amazing sweet sheep’s milk ricotta cheese. Subscribe ►
Cannoli’s are Sicilian, they were founded in Sicily and everyone knows them as such. There is an incredible history behind it stemming back all the way to 800-1100 ad. During the Arabic rule of the island, the kind had quite a few concubines that would make him amazing foods and desserts. Of those desserts was a cylinder-shaped pastry filled with ricotta, almonds, and honey.
Ingredients for this recipe:
For the Filling:
• 800 g sheep’s milk ricotta or 3 cups
• 300 g sugar or 1 ½ cup
• 250 g mini semi-sweet chocolate chips or ½ cup
For the Shells:
• 250 g 00 flour or 1 ½ cups
• 20 g sugar or 1 ½ tbsp
• salt 3 g
• 1 tsp cocoa powder 2 g
• 25 g lard or 1 tbsp
• 45 g eggs = 1 egg, whisked + 1 more separate
• 50 g marsala wine or ¼ c
• 8 g white wine vinegar or 1 tsp
Serves 25
Prep Time: 45 minutes
Rest Time: 1 hour
Cook Time: 5 minutes
Procedures:
1. Filling: Add the ricotta cheese to a chinois or a strainer lined with cheesecloth and place it over a bowl and in the refrigerator to drain excess liquid for at least 2 hours or overnight.
2. Remove the ricotta and place it in a stand mixer with the paddle attachment and whip on low speed while slowly adding in the sugar.
3. Mix until the cheese is smooth and then fold in the chocolate chips until they are completely mixed in. Refrigerate until ready to use.
4. Shells: Sift together the flour, sugar, salt and cocoa powder into a large bowl.
5. Add in the lard, egg, wine, and vinegar and mix by hand until combined, about 2 minutes.
6. Transfer to a clean surface dusted with flour and knead the dough for 10-15 minutes.
7. Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.
8. Remove the dough and place on a clean surface dusted with flour and roll it out until it is about a ¼” to 1/3” thick.
9. Using a 1 ½” diameter circle round cutter, cut as many rounds as possible out of the dough as possible, which will make about 20-25.
10. Roll each round out until they are about 5” to 6” in diameter, be sure to dust with flour were needed to avoid any sticking.
11. Whisk 1 egg together in a bowl and set aside.
12. Wrap each rolled out dough round around a metal cannoli cylinder and rub a little whisked egg onto the end of the cannoli dough and wrap the other end over top and gently press to secure. Repeat until all of the cannoli shells are prepped.
13. Fry in oil at 350° for 1 to 2 minutes or until browned. Set aside to drain on paper towels or a rack on a sheet tray.
14. Once they are cool, remove the shells from the metal cannoli cylinders.
15. To Stuff: Take the filling out of the refrigerator and add it to a piping back with no tip.
16. Once the filling is in there use scissors to cut off the end of the piping bag, which is about a ½” up from the tip of the bag.
17. Generously stuff each cannoli shell using the filling in the piping bag. You will have to pipe on one side then turn it to pipe in the other side.
18. Generously sprinkle on powdered sugar and serve!
Chef Notes:
Make-Ahead: While best served and eaten within a few hours of making them, you can make these up to 1 day ahead. Keep refrigerated until ready to serve.
How to Store: Place covered in the refrigerator for up to 3 days. They will also freeze well covered for up to 2 months. Thaw in the refrigerator for 1 day or until softened.
You can re-roll out the dough to make even more cannoli shells.
Make sure to not form the dough around the cannoli metal molds so that it is hanging over the edges or else it will cook over and will ruin when trying to release them from the metal mold.
You should get fried air pockets in the cannoli shells when frying them.
Some Sicilian variations of the filling include thickened cream with milk and cornstarch, but this is not authentic.
You can also use milk or bittersweet chocolate chips.
Another very classic addition to adding to the filling is citron.
Northern Italy most often uses whole milk ricotta while Southern Italy and Sicily use sheep’s milk ricotta.
When kneading the dough think of pasta, it’s the exact same technique and takes the same amount of time.
There will be some filling leftover which is perfect for dipping graham crackers in!
Crunchy cannoli with custard cream: a sweet treat ready in no-time!
They are too delicious to not try them!INGREDIENTS
• 200ml milk
• 200ml shortening
• 300g wheat flour
For custard:
• 500ml milk
• 4 egg yolks
• 125g sugar
• 40g corn starch
• 1 stick cinnamon
METHOD
Remove a glass of milk from custard and heat the rest to a fire with a stick of cinnamon. When it reaches a boil, reduce the heat and let it simmer for two or three minutes so that the milk tastes like cinnamon. After this time, remove the cinnamon stick.
In a bowl, mix a glass of milk that you have shared with corn starch and mix until completely dissolved. Add sugar and 4 egg yolks. Mix well with rods. Pour this preparation into hot milk and, stirring with chopsticks, heat it until it thickens. The fire must be softened because the cream sticks easily to the bottom of the pan. When the cream thickens, remove from heat.
Pour the cream into the container and cover it with a transparent film. If the film comes in contact with the cream, you will prevent its crust. Let it cool out of the refrigerator.
Mix the lard (at room temperature) with milk in a bowl. Add the flour a little while mixing with a wooden spoon or silicone. When the dough comes off the walls, knead a little with your hands until you get a homogeneous dough. You should have a soft dough that does not stick to your hands.
Make dough balls about 15 grams or something smaller than a nut, and leave them on a dish in which you will sprinkle some flour. Make balls from the whole dough. Crush the ball on a floured work surface and place the canutillo on top. Roll it up like a roller, making sure that the two ends of the crushed ball meet. Fold the rifle with your hand on the table and you will see that it just takes shape. The video will clarify any of your questions. First, prepare all the hoops you can, this will depend on the amount of mold that you have.
Heat a large amount of olive oil in a pan to fry the canutillos (I used about half a liter). When the oil is hot, canutillos are placed. They should not be too attached to handle them easily. Donate them well and then remove them to a plate with absorbent paper. To unpack them, help yourself with paper towels or a cloth to hold them, because the metal of the earrings burns. With a little twist, you can easily open them.
Hooks: Put the pastry cream in the pastry bag and fill the canutillos. Since I have many holes in the center, I poured them a little inside and added more edges so that they were not too heavy. You can also fill them with a spoon. After completing the canutillos filled with custard, you can sprinkle them with a small amount of glass sugar. Do this with a sieve, and you will distribute sugar much better.
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Cannoli
How to make Cannoli from scratch.
Learn how to make homemade Cannoli shells in today's video!
Making Cannoli shells can be a labor of love, and the results are so worth it!
Ingredients:
2 1/2 cups all-purpose flour (11.25 oz, 318 grams)
2 tbsp granulated sugar (0.88 oz, 25 grams)
1/4 tsp salt
2 large egg yolks slightly beaten
2 tbsp butter softened (1 oz, 28 grams)
2/3 cup dry white wine or Marsala wine (156 ml)
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