This classic Italian dessert Cannoli stuffs a creamy filling inside crisp, often fried, pastry shells. Chocolate lovers would enjoy Chocolate-dipped, chocolate-flavored cannoli shells filled with Chocolate custard.
- 5 grams Dutch-processed cocoa
- 5 grams Dutch-processed cocoa
- 5 teaspoon ground cinammon
- 30 gram castor sugar ( or white sugar)
- 30 grams dry Marsala
- 20 grams Melted butter, cooled
- 1 egg
- Vegetable oli, For deep-frying Chocolate custard filling:
- 80 grams sugar
- 50 grams cornflour
- 4 egg yolks
- 500 grams Milk
- orange peel, (optional)
- 20 grams Dutch-processed cocoa
- Place all ingredients into Thermomix bowl.( 2 mins)
- lightly knead by hand to create a ball.Doughshould be smooth and soft.
- Wrap in plastic cling wrap, or place in a plastic zip-lock bag, and place in the refrigerator to rest for one hour.
- Remove from plastic wrap, and cut dough into four equal pieces.Working with one piece at a time, ensure the remainder of the dough is covered in the plastic while you work.
- Flatten the piece of dough, and very lightly dust with a little extra plain flour if it feels sticky.
- Feed through the widest setting of the pasta machine, rolling through, then folding and re-feeding.Be sure to add a little extra flour between this step if the dough still feels damp or sticky. Continue feeding the pasta sheet through the pasta machine, reducing the setting each time, until the sheet is approximately 2mm thick, or until the second last setting on the machine.
- Lay pasta sheets on a lightly floured surface, to ensure they don't stick. Continue with the remainder of the dough balls, rolling out until all sheets are flat.
- Cut out 9cm square pieces from the pasta sheets, and work with one piece at a time, keeping the remainder covered by a tea towel to prevent them from drying out.
- Assemble the cannoli shells on the cannoli mould by holding the square sheet in your hand, and placing the mould diagonally from one corner to another. Join the corners of the pastry around the cannoli mould, and lightly brush with eggwhite to hold in place, if required.
- Heat the oil in the deep-fyer or a deep saucepan to 350F (180C).
- Carefully drop the cannoli moulds in small batches (three to four at a time) inthe oil, turning to cover, until crisp and lightly coloured, for no more than 2-3 minutes.
- Remove the cannoli from the oil and rest on a paper towel to cool. Carefully remove the cannoli mould from the shell.Your cannoli shells are now ready for filling! Chocolate custard:
- Place the sugar, flour, cocoa and orange (if using) in the Thermomix bowl.Set to Speed 9, 20 seconds. Add the egg and milk.Set to 90C, 7 minutes, Speed 4.
- Once cooked, remove from Thermomix bowl and place in a bowl to cool.Cover with plastic wrap to prevent a skin forming on the top. Assemble Cannoli Shells:
- Carefully pipe the custard mixture in to the cannoli shells.
- (optional) dip the ends in walnuts crumb before filling. Enjoy.
To test the oil is ready, drop a small piece of the pastry in to the oil. If it sizzles, bubbles and floats to the top, the oil is hot enough and ready.
The cocoa can be deceiving, and it might be hard to tell if you’ve over-fried the cannoli. Keep a close eye on the shells, and ensure that once they’ve bubbled and floated they are consistently fried and not burnt.