Dessert - Italian Custard Cream Filled Cannolis recipes

Author: Curtis Hubbard  

Recipe Italian Cannoli Custard by Thermowhiz, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Desserts & sweets. How to make Italian Custard Cream Filled Cannolis Here is an italian specialty to have a fun and tasty dessert!

Cannoli with vanilla custard

Cannoli with vanilla custard
Savour the rich vanilla custard centre of these sweet, crispy-coated Italian delicacies.
Provided by: Kathy Knudsen
Total time: 85 minutes
Cook time: 25 minutes
Prep time: 60 minutes
Yields: 12 servings
Number of ingredients: 15
  • 12 cannelloni tubes
  • Vegetable oil, to deep-fry
  • Icing sugar, to serve
  • 270g (1 3/4 cups) plain flour
  • 45g (1/4 cup) icing sugar
  • 50g unsalted butter, chopped
  • 1 egg
  • 1 egg, separated
  • 20.00 ml marsala
  • 1L (4 cups) milk
  • 5 egg yolks
  • 215g (1 cup) caster sugar
  • 4.40 gm vanilla essence
  • 105g (3/4 cup) cornflour
  • 60g unsalted butter, chopped
  • Calories: 93.88 calories
  • Fat: 13.2 grams fat
  • Saturated Fat: 7.1 grams saturated fat
  • Carbohydrate: 59.3 grams carbohydrates
  • Sugar: 25.8 grams sugar
  • Protein: 9.2 grams protein
  • Cholesterol: 125 milligrams cholesterol
  • Sodium: 59.4 milligrams sodium
How to cook:
  1. To make the cannoli dough, process flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add whole egg, egg yolk and marsala. Process until mixture just starts to come together. Turn onto a clean lightly floured surface. Knead until just smooth. Wrap in plastic wrap and place in the fridge for 1 hour to rest.
  2. Meanwhile, to make vanilla custard, bring milk almost to boil in a saucepan over medium heat. Remove from heat. Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until pale and creamy. Stir the cornflour into vanilla mixture. Whisk in milk. Transfer milk mixture to a clean saucepan. Whisk over medium-low heat for 5 minutes or until mixture boils. Reduce heat to low. Whisk for 3 minutes or until custard thickens and coats the back of a spoon. Stir in butter. Transfer to a large heatproof bowl. Cool slightly. Cover the surface with plastic wrap to prevent a skin forming. Place in the fridge for 30 minutes to chill.
  3. Divide dough into 2 portions. Cover 1 portion and place in fridge. Use a rolling pin to roll remaining dough until 2mm thick. Cut dough into 9cm squares. Wrap each square of dough around a cannelloni tube so opposite corners overlap. Brush overlapping corners with egg white to seal (do not get any egg white on cannelloni or the dough will stick).
  4. Add enough oil to a saucepan to reach a depth of 8cm. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 15 seconds). Deep-fry half the tubes for 2-3 minutes or until lightly golden. Use tongs to transfer to a plate lined with paper towel. Cool slightly. Remove cannoli shells from cannelloni tubes. Discard tubes. Deep-fry cannoli shells for a further 1 minute or until golden brown. Transfer to the plate to cool. Repeat with remaining tubes, reheating oil between batches. Repeat with the remaining dough and tubes.
  5. Whisk custard until smooth. Transfer to a piping bag fitted with a fluted nozzle. Pipe into cannoli shells. Place on a serving platter and dust with icing sugar. Serve immediately.
Notes: Italian custard cram filled cannolis, Italian custard cram filled cannolis Italian Pastries, Italian Desserts, Cannoli cream cakeslink to best ethnic dessert shops Italian Bakery, Snacks.

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Italian Custard Cream Filled Cannolis

Italian Custard Cream Filled Cannolis
How to make Italian Custard Cream Filled Cannolis
Provided by: @MakeItYours
Yields: 0 servings
Number of ingredients: 18
  • Custard Cream
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 4 egg yolks
  • ½ stick vanilla
  • 2 tbsp all-purpose flour
  • lemon peel from 1/4 of a lemon
  • Shells:
  • 3-½ inch round cutter
  • 3 cups of flour
  • ¼ teaspoon of cinnamon
  • ½ teaspoon of salt
  • 3 tablespoon of granulated sugar
  • 2 eggs
  • 2 tablespoon of firm butter cut into small cubes
  • ¼ cup of a good Marsala wine
  • 1-2 egg whites, whisked slightly
  • Icing sugar (for dusting)
How to cook:
  1. For the custard cream filling:
  2. In a large pot mix together milk, 1/2 of the vanilla bean and the peel of 1 lemon. *Be sure there is no white skin left on the peel, which adds a bitter taste.
  3. Place the pot over medium heat and bring to a boil
  4. Meanwhile, pour the egg yolks and sugar into a small bowl, and whisk together until the color begins to lighten
  5. Sift flour and then mix into eggs until all lumps are gone.
  6. When milk has come to a boil, remove the vanilla and lemon peel, and slowly pour about 1/4 cup of hot milk into egg and flour mixture. Mix well.
  7. Transfer the egg mixture back into the pot of milk, stirring thoroughly.
  8. Bring to a boil again for a couple of minutes.
  9. Allow cream to cool entirely before piping.
  10. For the shells:
  11. Sift the flour, salt, cinnamon and granulated sugar.
  12. Then mix in the butter and eggs with a fork.
  13. Slowly add in the Marsala wine until the dough comes together.
  14. Form it into a large ball and let it rise for 15 minutes.
  15. Dust a cutting board with flour.
  16. Roll out the dough until it is ¼ of an inch thick.
  17. Roll out this dough and fold it into the shape of a cannoli shell. *You can also use cannoli forms to make this easier.
  18. You then use the egg whites as a glue to hold the shell together.
  19. Have about 3 cups of oil slightly boiling at 350 degrees.
  20. Fry the shells one at a time for about one minute.
  21. Then lightly remove them using tongs and let them sit.
  22. Once the shells are prepared, you can begin to fill them.
  23. Add custard cream into a piping bag and squeeze the filling into your shells.
  24. Optional: Arrange cannolis on a plate and dust with icing sugar.
Notes: Italian Pastry Cream: Crema Pasticcera, Top Tip: Be patient with the custard mixture it'll take about 5 minutes before it starts to thicken at all but then it'll thicken very quickly.

Cannoli with vanilla custard

Cannoli with vanilla custard
Here is an italian specialty to have a fun and tasty dessert!
Provided by: PetitChef_Official
Total time: 80 minutes
Cook time: 20 minutes
Prep time: 60 minutes
Yields: 15 servings
Cuisine: en
Number of ingredients: 8
  • 1 puff pastry sheet
  • 1 cup milk
  • 2 egg yolks
  • 1 vanilla bean
  • 1/3 cup sugar
  • 1 ounce corn starch
  • 1 egg yolk to brush
  • icing sugar
How to cook:
  1. Cut your pastry sheet into stripes.
  2. Fold and roll an aluminium sheet to form a roll.
  3. Roll a strip of pastry around it.
  4. Brush with egg yolk, then sprinkle with icing sugar. Bake 20 minutes at 350°F (180°C), then leave them cool down.
  5. Vanilla custard : Put the milk to boil with the sliced vanilla pod and its seeds. Meanwhile, put the yolks in a bowl with the sugar. Beat it energetically, until the mix gets creamy. Add the corn flour and mix well.
  6. Once the milk has boiled, add it gradually to the previous mix. Then put everything back in the pot, and put it back on a medium heat.
  7. Stir constantly with a wooden spoon, until the cream thickens, as it is wanted. This lasts around 10 minutes Take out of the heat, then cover directly against the cream with plastic foil. Leave to cool down.
  8. Using a piping bag, fill each cannolo with the custard.
  9. There you are, your cannoli are ready!
Notes: Cannoli with vanilla custard, Ingredients · 1 puff pastry sheet · 1 cup milk · 2 egg yolks · 1 vanilla bean · 1/3 cup sugar · 1 ounce corn starch · 1 egg yolk to brush · icing sugar

Italian Cannoli Custard

Italian Cannoli Custard
Recipe Italian Cannoli Custard by Thermowhiz, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Desserts & sweets.
Total time: 15 minutes
Yields: 0 servings
Number of ingredients: 9
  • 60 grams cornflour
  • 60 grams custard powder
  • 110 grams caster sugar
  • 2 teaspoon vanilla essence
  • 1 egg yolk
  • 300 grams cream, Thickened
  • 600 grams Milk
  • 30 grams Butter
  • 90 grams dark chocolate
How to cook:
  1. {'@type': 'HowToSection', 'itemListElement': [{'@type': 'HowToStep', 'position': '1', 'name': 'Add cornfl...', 'text': 'Add cornflour, custard, sugar, vanilla, milk and cream to TM bowl.'}, {'@type': 'HowToStep', 'position': '2', 'name': 'Cook 7 min...', 'text': 'Cook 7 mins, 90 degrees, speed 4.'}, {'@type': 'HowToStep', 'position': '3', 'name': 'Add egg yo...', 'text': 'Add egg yolk after 2 mins through hole at top.'}, {'@type': 'HowToStep', 'position': '4', 'name': 'When done,...', 'text': 'When done, add butter (and choc) and cook a further 2 mins 90 degrees, speed 4 unil thick and glossy. ***If chocolate custard desired, add melted chocolate at this point.'}]}
Notes: Italian cannoli with vanilla custard, Italian cannoli with vanilla custard - Italian Recipe. 457 views Mar 27, 2020 Delicious Recipes Duration: 3:49
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