Easy Cannoli with Custard. Custard is easy to make at home and made with ingredients that are probably already in your pantry. And what’s not to love about freshly made custard?
The procedure is simple, if you want a vanilla custard just add vanilla if you want to add chocolate cocoa powder.
I many times you’ve added almond essence, believe that the taste is great!
You can also fill with whipped cream or Dulce de leche
This recipe is very simple, all you need is Cannoli Form Mold
, But these are not expensive and last a long time.
You can make your own pastry mace, but as I said this recipe is intended to be simple.
Easy Cannoli with Custard
Ingredients:
Vanilla custard
- 4 eggs
- 5 cups milk
- 1 tbsp vanilla
- ½ cup cornflour
- 1/3 cup sugar
Chocolate custard
- 1 tablespoon cocoa powder
(Natural Unsweetened Cocoa)
(Natural Unsweetened Cocoa)Cannoli
- 2 lbs Flaky Puff Pastry Dough
- Confectioners sugar
- Cannoli Form Mold
Vanilla or Chocolate custard Method:
- In a cold pan, whisk the eggs, milk, cornflour together and vanilla (or if you make chocolate cream, add chocolate) and place over medium heat. Whisking constantly, bring to the boil and simmer for 2 minutes.
- Whisk in the sugar and serve.
Notes:
Custard is so easy to make. The key is to add the sugar at the end. It’s the sugar that causes custard to burn in the pan, so add it at the end helps to prevent this.
Most commercial custards have food colouring added so this custard is a very pale yellow and not the bright yellow of pre-made custards. If you wish, you can add 1 or 2 drops of food coloring
Cannol Directions
Roll out dough onto a lightly floured surface until you have a rectangle measuring about 10 by 16 inches and about 1/8 inch thick. Prick with a fork to prevent any unevenness.
Cut into lengthwise strips 1 inch wide, using a pastry wheel.
Wrap each strip of dough around a well greased cannoli form.
Keep the dough off the ends of each form.
Place the forms on a parchment lined baking sheet 3 inches apart with the ends of the dough
tucked underneath the forms. Chill for 30 minutes.
Preheat oven to 350 degrees F. Bake horns for about 20 minutes, or until quite browned.
Remove the molds and return the pastries to the oven to dry the insides, about 5 additional minutes.
Pipe the cream, custard or dulce de leche into each of the Cannoli and dust Cannoli with confectioners sugar
