Make Perfect Cannoli With Claire Saffitz | Try This at Home | NYT Cooking
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Claire Saffitz is back! Her new recipe for cannoli is so close to the real thing, it’s like bringing Sicily to your kitchen. The dough is relatively simple: It comes together easily by hand and gets kneaded for several minutes to develop the gluten it needs to extend without breaking. For the filling, Claire flavors the ricotta with honey, vanilla and citrus juice and zest, though you could also use mini chocolate chips if you like.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
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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How to Make the Best Cannoli with Alex Guarnaschell | The Best Thing I Ever Made | Food Network
If you're gonna cook at home and you're gonna take the time to do it, I say you gotta make a cannoli... like, now. - Alex Guarnaschelli
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Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Homemade Cannoli
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 30 min
Prep: 45 min
Inactive: 30 min
Cook: 15 min
Yield: 24 cannoli
Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting
Directions
For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
Cook’s Note
If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.
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I made cannoli in Sicily with an Italian chef | Genuine Italian #cannoli recipe
I made cannoli in Italy with an Italian chef telling us his secret tips and tricks for the perfect cannolli recipe
With thanks to @arnottsbiscuits @timtam for sponsoring this video #ShareTheSlam #TimTamSlam
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week we were in Taormina Italy and booked a cooking class with an Italian chef to learn how to make cannoli. Join me for creative cakes, chocolate & desserts, new video every Friday.
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