Cannoli with chestnut cream

Cannoli with chestnut cream


2 cups (250 g) flour
30g sugar
1 tsp cocoa
1/2 tsp cinnamon
1/2 tsp salt
3 tbsp sunflower oil
1 tsp white wine vinegar
1/2 cup white or red wine

Chestnut cream

225 g chestnut puree
1/4 cup powdered sugar
225g ricotta
225 g maskaropone
1 tbsp dark rum
60 g of dark chocolate
60 g roasted hazelnuts

1 protein
sunflower oil for frying
1/2 cup hazelnuts
50 g of dark chocolate

In mixer bowl mix the flour, sugar, cocoa, cinnamon and salt.
Add sunflower oil, vinegar and vino.Zameshat smooth elastic dough, if necessary – add a little more wine.
wrap the dough in foil and put into the refrigerator at least 2 hours, it is possible for the night.

Ready to roll out the dough very thin, it is best to do it for cooking pasta machine.
Cut circles. Metal tube lubricated with sunflower oil (this should be done only the first time before frying).

Wrap the circles around the tube and lubricate the tip of the test protein tubes that have not opened during cooking.
Heat the oil in a wide capacity. Fry rolls until golden brown. Carefully to get the tube from the hot oil and place on paper towel to ensure that the glass would be too much oil. While the tube gently to get hot metal tube, holding the cannoli with a cloth.

50 grams of chocolate to melt 1/2 cup finely chopped hazelnuts. Dip in chocolate cannoli edge, sprinkle with nuts and let cool.

Chestnut cream
In a bowl mix the processor until smooth chestnut puree and powdered sugar. Add the ricotta and mix well again.

Add mascarpone, rum and vanilla. Beat until smooth.
60 grams of chocolate to grate or chop well. 60 g roasted hazelnuts finely chopped. Stir in nuts and chocolate cream.

If the cream has turned too liquid, put into the refrigerator until thick.
* For a more gentle cream can beat 1/2 cup 35% cream and stir in the end.

Put the cream in a pastry bag with a nozzle “star.” Fill the tube with cream. Serve immediately.

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