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TIPS FROM FRANCESCO

· Thoroughly strain the ricotta for proper filling consistency.
· Refrigerate filling overnight if possible.
· Add sugar sparingly. Classic Cannoli Filling is not overly sweet. Let the rich taste of the Ricotta come through.
· Cannoli are best if filled just before serving. This helps to keep the shells crisp.
 

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Recipes

Do you have a delicious and unique filling suggestion? Please e-mail us your recipe so that we can share it with other Cannoli lovers!

Classic Cannoli Filling

• 16 oz. Ricotta cheese
• 1/2 - 3/4 cup confectioner’s sugar (to taste)
• 1/4 tsp. pure vanilla extract

Drain the ricotta cheese in cheesecloth for one hour. Using a stand mixer on lowest speed or by hand, beat the ricotta cheese for approximately one minute. Slowly add sugar and continue mixing. Mix in vanilla. Filling can be prepared up to 1-2 days ahead.

Use a pastry bag or a plastic storage bag with one corner snipped off to fill shells. Filling can be thickened, if desired, by beating in one Tbs. of cornstarch at a time until filling reaches desired consistency. Garnish with powdered sugar and/or cinnamon and mini-chocolate chips. Refrigerate filling at least one hour prior to filling shells. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)

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Vanilla or Chocolate Pastry Crème

• 1/2 cup whisked Pastry Crème (recipe follows)
• 1/2 cup whipped heavy cream (whip until stiff peaks form)
• 1 Tbs. sugar

(For chocolate Pastry Crème add 1Tbs. unsweetened cocoa powder to sugar)

Pastry Crème
• 6 large egg yolks
• 1/2 cup sugar
• 5 Tbs. cornstarch
• 2 cup whole milk
• 2 Tbs. unsalted butter at room temp.
• 2 Tbs. Vanilla

Whisk yolks, sugar, and cornstarch together. Bring milk to a boil. As soon as milk boils, slowly pour 1/2 into yolk mixture, whisking continually. Slowly pour yolk mixture into remaining hot milk, whisking continuously on medium heat. Cook until thick, one minute or less. Remove from heat and whisk in butter and vanilla. To prevent skin from forming, lay plastic wrap directly on Pastry Crème. Refrigerate 2 hours. For ultra smooth Strain into pan and lay plastic wrap directly on top to prevent skin from forming. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)

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White Chocolate Mousse
(One of our favorite recipes. You won’t find this in any bakery and it is unbelievably delicious!)

• 10 oz. white chocolate
• 1/4 tsp. cream of tartar
• 2 cup + 2 Tbs. heavy cream
• 2 Tbs. sugar
• 2 egg whites
• 1 tsp. vanilla or to taste

Gently melt white chocolate over simmering water. Warm 2 Tbs. of heavy cream and add to chocolate, stirring until smooth. Add more cream, if needed, to get a smooth consistency. Cool slightly. Whip eggs whites with cream of tartar until soft peaks form. Whip in sugar 1 Tbs. at a time until glossy and stiff. Fold into chocolate mixture.

Whip heavy cream until soft peaks form. Adding Vanilla, fold into chocolate mixture. Refrigerate 2 hours. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)

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Dark Chocolate Mousse

• 10 oz. bittersweet or semi-sweet chocolate
• 4 Tbs. unsalted butter
• 6 large egg yolks
• 3/4 cup sugar
• 1/2 cup water
• 2 cups heavy cream

Gently melt chocolate with butter in a double boiler over simmering water. To simulate a double boiler, place a metal bowl with chocolate and butter in a larger metal bowl filled partially with simmering water. Be very careful not to get any water in the chocolate mixture. Stir, then set aside and let cool slightly.
Whisk yolks lightly in a bowl that can set over simmering water then set aside.
Stir sugar and water together in sauce pan and bring to a boil. Gradually beat boiling syrup into yolks. Set over simmering water and continue whisking until mixture is foamy and hot. Remove from heat and beat with mixer until it is cool to the touch and ribbons form. Fold in chocolate mixture. Whip heavy cream into soft peaks and fold into chocolate mixture.

Refrigerate several hours or overnight. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)

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Caramel Fantasy Crème

• 4 oz. mascarpone cheese
• 1 1/2 cups heavy cream
• 1/2 cup cold caramel sauce (recipe follows)

Whip heavy cream into stiff peaks. Mix mascarpone with cold caramel sauce. Add all together and beat until light, creamy, and stiff. Refrigerate until ready to use. Fill Cannoli shells using either a pastry bag or spoon when ready to serve.

Cold Caramel Sauce
• 1 1/2 cup sugar
• 1/2 cup water
• 1 cup heavy cream
• 1 tsp. vanilla or to taste
Dissolve sugar and water over low heat. Increase heat to medium high and cook until caramelized to a golden amber color. Do not burn. Remove from heat. Carefully and slowly add heavy cream. Hot mixture will bubble up. Mix until smooth. Add Vanilla. Cool. Refrigerate 2 hours. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)

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Variations / Garnishes

These are just some of the possibilities; mix and match these as you wish and don’t be afraid to experiment. Have fun, be creative, buon appetite!

• Powdered Sugar
• Chocolate sauce
• Strawberries
• Cherries
• Jimmies/sprinkles
• Shaved chocolate
• Powdered chocolate
• Strawberry sauce
• Caramel sauce
• Mini-chocolate chips
• Coconut
• Diced Candied Fruit
• Peanut butter sauce
• Mini-white chocolate chips
• Chopped nuts
• M & M’s

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Do you have a delicious and unique filling suggestion? Please e-mail us your recipe so that we can share it with other Cannoli lovers!

 

 

 

Member of:

National Association for the Specialty Food Trade
 
   
Massachusetts Food Association