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
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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Cannoli Shells from Scratch
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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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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
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Prepare the best croissants at home - with puff pastry twisted over tablespoons
Prepare the best croissants at home - with puff pastry twisted over tablespoons
Ingredients:
puff pastry - 500 g (17.64 oz)
pastry cream - 200 g (7 oz)
whipping cream - 150 g (5.3 oz)
almonds - 50 g (1.76 oz)
IN THE OVEN 180 °C (356 °F)/30 MIN
Tray size 42 X 30 cm (16.6 x 12 in)
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