Cannolo is a sicilian pastry dessert. They are also popular in Italian American cuisine and in united states known as a italian pastry. Cannoli are tube-shaped shells fried in pastry dough,filled with something sweet and creamy.Traditionally ricotta cheese is one of the main ingredients in the filling along with whipped cream.
This recipe has a slight twist from how it's originally made and one of its special ingredient would be my biggest affair in life.
Making it is a slight lenghty process but yet again an easy one. I'd suggest when making anything specially desserts have your indgreditents measured out and kept ready for preparation.
Before we proceed to the recipe, let me introduce you to my guilty pleasure and like I said biggest affair in life. Meet Chocolate:) who's had a million billion affairs since it first belonged to the ancient civilizations who considered chocolate as precious as gold.Well, almost. It found its way to Europe and thanks to Josephy Fry & son who invented the first chocolate candy bar; Since then bribing every age group has become so much easier!
That was a brief of it's history as for my affair...that would take an entire post which I will share sometime soon!:) Recipe time!!
Fusion Chocolate Cannoli
Ingredients:
Bowl of flour (method includes measurements)
1.5 tbsp butter
1tsp vinegar
100 ml water
oil for frying
1 pear (mince half)
150g unsweetened cooking chocolate
2tbsps honey
1.5 tsp red chili flakes
1.5 tsp cumin
1/2 pat of paneer (fresh cheese)
4 tbsps Fresh cream(recommended to keep more incase)
Icing sugar
Method:
Preparing the filling:
First melt the 150 g unsweetned chocolate in a pan. Instead of using a ban-maire(double boiler) make your life easier by just breaking you chocolate into a pan and melt it on a medium heat and keep an eye on it to avoid burning it.
In a bowl add the half pat of paneer .(add lovely essence to the dessert) and mix it
Add your diced pear and 1tbsp of honey into the bowl and mix well
Add 2 tbsp of fresh cream
Add the melted chocolate into the bow and gentely FOLD. Don't worry about the chunky bits,try and break a little bit. rest will just add to the texture.
You could add extra cream depending on the thickness you want. I used about 4 tbsp. You need not worry about mixing well, just fold. The bits of cream that you might notice will also at texture to the mixture.
Preparing the crust
Separate an egg white and beat it well
Add 4 Tbsp of flour to a separate mixing bowl
Add the beaten egg to the 4 tbsp of flour and mix
add 4 tbsp of flour and add 50 ml of water. Mix
Add 2 tbsp of icing sugar while mixing the dough
Add 2 tbsp of flour and rest 50 ml of water and mix
To examine if your dough is ready, poke your finger into the batter and make sure that the mixture doesnt stick to your finger. If it does add 2 more tbsp of flour.
In total I used 12 tbsp of flour
Essentially 4 tbsps are used but now you need to test your skills to make the right dough. Pull of little batter and roll it out on your board till you can see through the dough; Need not make it too large.. Specially for a first try don't stress on the shape too much, you'll get around to it.
Tricky one. How to maintain the shape of the cannoli. Don't have the cannoli shaper? Use something simpler and at home! We decided to make a cannoli shaper out of a disposal foil box and roll the batter on the foil shaping a canolo
See what I mean?
Take a deep frying pan. Let the oil heat up and careffuly place the roll in the pan. You'll see it browning, don't let it burn just try and get the crisp texture on it.
Canolo may fry very quick don't over fry it else it'll become soggy. You'd want to maintain the crisp texture for serving.
After taking out the cannolo from the fryer, carefully pull out the foil; Don't wait too long for the cannolo to cool completely, a fearless act and pull out the foil while it's still a little hot.
Fill your canolli with the mixture with a pipping bag or just by using a spoon. I used a spoon.
Plate up!!
Bon Apettite:)!
Chocolate drippingly yours
-A-
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