Cannoli, one of the most popular delicacies of Italian cuisine. This dessert, which was delivered to America and from there to the world thanks to Italian immigrants, is served in the form of little pipes. Ricotta cheese is also used in the filling of the dessert. So how do you make Italian style cannoli dessert? If your ingredients are ready, we can go into details for the cannoli recipe.
Ingredients for Cannoli With Hazelnut Recipe
- 3 egg whites
- Half a glass of powdered sugar
- 2 tablespoons of melted butter
- 2 tablespoons of wheat flour
- 1 tablespoon sugar-free powdered cocoa
- 2 tablespoons of cream
For the filling cream
- 250 g milk
- 45 g granulated sugar
- 1 egg yolk
- 1 stick vanilla
- 30 g starch
- Half a glass of coarsely ground hazelnuts
For the hazelnut praline
- 50 granulated sugar
- 50 g of hazelnut flour
- 4 tablespoons cream
To open the pastry cream
- 2 tablespoons of cream
- Chocolate spread
- Coarsely ground hazelnuts
How To Make Cannoli With Hazelnut?
In a deep bowl, whisk the egg whites and powdered sugar until creamy.
Add the melted butter, flour, cocoa and cream and mix with a spatula until you get a smooth consistency.
Take 1 tablespoon of the mixture you have prepared and spread it in a thin layer about 10 cm in diameter on a baking tray lined with oily paper.
Bake in a preheated 180 degree oven for 7-8 minutes until the edges of the cookies are browned.
As soon as you take it out of the oven, put the two opposite sides on top of each other and glue them (bake in groups of three at the most on a tray, as the cookies are very thin and dry quickly).
Repeat the same process until the mixture you prepared is finished.
Transfer the milk to a large saucepan.
Add half the sugar and vanilla stick and mix.
Add the egg yolk, starch and coarsely ground hazelnuts.
Put the remaining half of the sugar and continue whisking.
Cook, stirring, until it thickens.
When it reaches the consistency of the pudding, remove it from the heat and let it cool.
For the hazelnut praline,
Put the sugar in a small thick-bottomed saucepan.
When the sugar is caramelized, add the hazelnut flour and mix quickly.
Carefully add four tablespoons of milk cream to the hot mixture and mix quickly again.
Add the praline you have prepared to the filling cream and let it rest to cool by mixing.
When it reaches room temperature, cover it with cling film and keep it in the refrigerator for 2 hours and cool it thoroughly.
Add the milk cream to the filling cream and whisk for 2-3 minutes until a smooth consistency is obtained.
Take the mixture you have prepared into the cream bag with the knurled holder and fill the rolled cookies you prepared.
Prepare all cookies in the same way.
Apply chocolate on the edges of the filled cookie with a thin brush, dip it into the coarsely ground hazelnut and serve.