Cannoli - tubes with caramel cream

Votes: 1

How to Make Cannoli - Caramel Cream-Filled Rolls

Time: 50 min.
Complexity: easily
Quantity: 36 tubes

Cannoli are traditional Sicilian crispy tubes filled with cream and various toppings. You can make these tubes in a variety of flavors. The recipe includes several: caramel, vanilla, chocolate, colored sprinkles, coconut, and chopped nuts. But beyond that, you can use anything your imagination can dream up. For mini cannoli, mix a sugar dough made from sugar, syrup, molasses, butter, and a little flour. Spoon it onto a baking sheet and bake for 10 minutes. The dough will spread into circles, which you then quickly roll into tubes before the sugar hardens. Fill the finished tubes with a custard-based filling and various toppings. These delicious and attractive tubes will be a beautiful addition to any celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tubes

2 tablespoons corn syrup
2 tablespoons molasses
1/4 cup diced butter
0.5 cups premium flour
1/3 cup sugar
1 teaspoon brandy

Caramel

3 tablespoons of water
1 tbsp. + 3 tbsp. sugar
1 tbsp white corn syrup
1 cup whipping cream
1 cup whole milk
Half a vanilla pod
3 large egg yolks
2 tablespoons cornstarch
2 tbsp (30 g) butter, cut into pieces

Cream

1 cup whole milk
Half a vanilla pod
3 large egg yolks
2 tablespoons cornstarch
2 tbsp (30 g) butter, cut into pieces

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, cream, milk, eggs, corn syrup, starch, caramel, brandy, Peanut butter, coconut flakes, pistachios

Cooking the dish according to the recipe:

Caramel creamIn a medium saucepan, bring the water, sugar, and corn syrup to a full boil. Cook, uncovered and without stirring, occasionally brushing the sides of the pan with water, until the syrup turns light amber. Gradually whisk in the cream (be careful not to burn yourself with steam) until smooth, and cool the caramel to room temperature. Stir 1/3 cup of the caramel cream into the custard and refrigerate until ready to assemble.

Before stuffing the tubes, stir in peanut butter to taste into half of the caramel cream.
Custard: Place the seeds from the vanilla pod or vanilla paste into the milk and heat until just before boiling.

In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Prepare a bowl with the butter by placing a sieve over it.

Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Whisk constantly (using a spatula occasionally to reach into corners) over medium heat until the custard thickens and becomes glossy, about 2 minutes. Immediately pour the mixture through a sieve, whisking as needed, and fold it into the butter. Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, and then refrigerate until ready to use.

Stir chopped chocolate into half of the warm custard and cool completely.

Preheat oven to 175°C and line several baking sheets with parchment paper.
CannoliBring the corn syrup and molasses to a boil over medium heat. Remove from the heat and add the butter, stirring until melted. Sift in the flour and sugar and whisk. Stir in the brandy and begin baking the rolls.

Using a teaspoon, spoon the batter onto the baking sheets, leaving about 7 cm (3 inches) between each circle. Bake for about 10 minutes, until the waffle is golden brown and bubbly. Cool the waffles for a minute to set slightly, then carefully lift and roll them around a piping tip or other tube (approximately 2 cm (0.7 inches) in diameter) and let them cool.
Filling options for cannoliFill the tubes with peanut butter caramel using a pastry bag, then roll each open end in coconut flakes. Fill the other half of the tube with chocolate chip custard, then dip each open end in chopped pistachios.