Soft cannoli with diplomatic cream: a burst of flavor from the first bite
published on 21 March, 2019 at 10:37
Ingredients:
Crust:
3 medium eggs at room temperature
80g sugar (40 for egg whites - 40 for egg yolks)
80g all-purpose flour
pinch of salt
1 teaspoon vanilla extract
lemon peel, untreated
Filling:
custard
100g whipped cream
Directions:
Divide the yolks from the whites, beat the egg whites with a pinch of salt and a tablespoon of lemon juice. Also add half of the expected amount of sugar.
In another bowl, beat the egg yolks with sugar and vanilla, then add flour and lemon zest. Finally, add the egg whites and stir.
Put the filling in a pastry bag and create swirls onto a baking sheet. Bake at 200°C (400°F) for 5 minutes.
Once the custard is ready, add it to the whipped cream and fill your cannoli.
Video: https://www.youtube.com/watch?v=gQ10D4NMX6Y
Divide the yolks from the whites, beat the egg whites with a pinch of salt and a tablespoon of lemon juice. Also add half of the expected amount of sugar.
In another bowl, beat the egg yolks with sugar and vanilla, then add flour and lemon zest. Finally, add the egg whites and stir.
Put the filling in a pastry bag and create swirls onto a baking sheet. Bake at 200°C (400°F) for 5 minutes.
Once the custard is ready, add it to the whipped cream and fill your cannoli.
Video: https://www.youtube.com/watch?v=gQ10D4NMX6Y
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