Cannoli Cream By Gaetano

Cannoli, Cream Puffs & Cannoli Mousse Cream 

Cannoli 

Cannoli Mousse Cream

Cream Puffs

 

  Cannoli Cream Recipe

     Polly-O Impastata  Ricotta Cheese 10LBS -

 (this is a thicker and less moist Ricotta then the ones you find in the store.  If it has a lot of moisture then place the Impastata in a Colander with a dish underneath it to collect the water that drains out
and place on top a moist paper towel. leave in fridge overnight)

Ingredients:  

Impastata comes in 10 lb bag. Use only 5 lbs of impastata at a time. It's too much to fit in the mixer.

Recipe is for 5 lbs Impastata Ricotta 

  

Sugar  2 lbs  
Vanillin - 1 tsp 
Cinnamon oil  2 drops 
1 piece of dry uncooked Spaghetti
Powdered Sugar
Chocolate Chips - Small Size of Semi-Sweet Chocolate Morsels

Cannoli Shells - Store bought

Place in Mixer using the Paddle Blade

5 lbs Impastata Ricotta   

 Sugar - 2 lbs

 Vanillin - 1 Tsp
Mix until just blended 

 

NEXT STEP: READ BELOW 1ST

(NOTE: IF YOU USE TOO MUCH CINNAMON OIL, IT WILL RUIN THE CREAM!)

Add 2 drops of Cinnamon Oil - Using the piece of uncooked dry spaghetti- place the tip into the cinnamon oil, tap it then place it over the bowl and only use 2 drops that fall off of it.

Yep! Laugh! But, That's how we do it.  IT WORKS!  An eye dropper drop is too much. Cannoli cream will be too bitter and you won't be able to eat it.

Mix everything until smooth and place in bowl. Cover with plastic wrap and leave in fridge overnight.
I like to do this because the sugar gets absorbed better.

The next day - Place in plastic 16 oz containers or in Disposable plastic pastry bags and freeze.
 Do not add chocolate chips to Cannoli cream that you are freezing.  They won't taste good when defrosted.  To defrost leave in fridge over night or a few hours. Stays fresh in freezer for approx. 8 months.

A container can be left in Fridge for over 2  weeks.

Buy Cannoli Shells.  Heat oven to 350 degrees. Place on rack with a baking tray underneath it (to collect oils that will be dripping off of cannoli shells).  Cook for 10 - 15 minutes until you see the cannoli shells turn darker.  Take out of oven and let cool.  This will make the cannoli shells taste fresh and crispy. 

When ready to fill the Cannoli.
Place Cannoli Cream in a bowl.
Add Some Chocolate Chips - Small/Tiny Size of Semi-Sweet Chocolate Morsels
 Mix and then add to pastry bag. (if you don't have a pastry bag then make one by using a ziplock bag. fill it 1/2-way, close bag and cut large tip of 1 corner.)

Fill the Cannoli shells and you can add more chips to the ends or sprinkles.
place all in dish and dust some powdered Sugar on top.

You also can buy Pizzelle and serve with Cannoli Cream too!

Pizzelle

        

Party Time! 

  

Cannoli Mousse Cream 

 Recipe Fills 16 Lg Cream Puffs 

Equipment: 

Mixer with Whisk and Paddle Blade

Pastry Plastic Bag

knife

 

Ingredients:   

1 Cup Heavy Cream

1 Tbs Sugar

1/8 Tsp Pure Vanilla Extract ( approx 3 drops)

1 Egg Yolk

1- 16 oz container of premade Cannoli Cream

Chocolate chips

Powdered Sugar 

Instructions:

 Kitchen Aid mixer with the WHISK BLADE attached

Add in Heavy Cream, Sugar, Vanilla Extract

Whip on High until comes to a peak. 

And it looks like whip cream

Last Step: 

Cream Puffs  

Yield 16 Large or 20 Medium Puffs

Equipment - 

Parchment Paper 

Baking Pan 12 x 16

Rubber Spatula

Knife

Nonstick Short & wide pot 7.5" x 3" deep

Medium size mixing bowl

Pastry Bag - Plastic throw away or regular 

Oven - 400 degrees 33 minutes. then shut off oven and slightly open oven door for 10 minutes

Ingredients - For Gluten Free option read below what you have to use and add. 

Group A: 

1 cup Water

1 stick Salted Butter cut into pieces

1/2 Tsp Vanilla Extra

1/4 Tsp Baking Powder

1 Cup All Purpose Flour 

  Or for Gluten Free Puffs use Bob Red Mill 1 to 1 Gluten free flour 

 1 1/4 cup and also add 1/4 Tsp Baking Soda 

==============================

Group B: Do this before you start recipe - 

Beat 4 large Eggs in a small bowl. Leave on side for later.

Group C:

Powder Sugar 1/4 cup

Milk Chocolate melts - 3/4 cup

====================================

Group A: 

Place in pot Water & Butter - Bring to a boil

then lower heat to Medium High

Add in Vanilla Extra, Baking Powder stir.

then add in the Flour or Gluten Free Flour & baking soda

Take off flame for 10-20 seconds to Stir quickly to allow the water mixture to absorb the flour

then place back on flame and keep Folding flour until it's not moist and flour rolls into a ball.  

Take off heated stove and place in a medium size mixing Bowl 

Now you have to cool off the flour mix before adding any Eggs.

In the Medium size bowl. With a rubber Spatula fold and then spread out the flour. 

Do this for 5 minutes.  (Do not place in fridge to cool off) 

and let sit for 5 + minutes.  

If you want to cook 2 patches of Puffs. then start the next mix while this one cools off

Group B

The Batter will look small but will be fine after adding eggs.

Add Eggs: Divide into 4 parts.  Adding a little bit at a time until the egg is fully absorbed in the flour.  Keep folding the flour mixture into the egg.  Give dough time to absorb the egg before adding more.  Once dough is dry, no liquid showing then add more egg.   Don't add all eggs at once time. 

This is how it looks once egg is absorbed.  then add more.

   

Once All Eggs have been mixed then it's time to place mixture into pastry bag.

Don't fill up pastry bag.  fill up 3/4 of the way.  push dough down on bag and cut 

at tip where you will make an One inch hole. 

Place parchment paper onto baking pan.  

Yield 16 Large Puffs 4 across/4 down Squeeze 1 inch across and 2" high 

or 20 Medium Puffs 4 across5 down - Squeeze 1 inch across & 1 1/2" high

 Leave 1" in between each Puff.

To not have a point on top just use the non-sharp side of a knife and slice off pointed tip right before finishing squeezing the dough mix out.

If making 2 batches place on 2 middle shelves. Not bottom shelf 

Place in 400 degree preheated oven for 33 minutes. Then shut off oven.

Open door slightly for 10 minutes.  Then take tray out of oven and let cool before inserting cream. 

With knife make small hole on side of Puff and squeeze in cream.

After filling up pastries.

you can just add powdered sugar and/or chocolate melt.

To add chocolate melt. place in thick microwave safe small bowl for 1 minute. 

mix with fork. if all chocolate is melted then, with a fork pick up some melted chocolate and zig zag it across cream puff.  Place cream puffs in fridge until chocolate is hard then cover with plastic wrap and keep in fridge until ready to serve. 

GLUTEN FREE 

    

Cream Puffs