Hand Piped Cannoli Station with Assorted Topping Bar
Contains dairy and nuts
Homemade cannoli’s with assorted toppings, pistachios, oreo pieces, mini chocolate chips, slices of almonds, and chocolate jimmies
Ingredients:
Ingredients Needed to Make Cannoli Shells
Unbleached all-purpose flour
Granulated sugar
Salt
Unsalted butter
Marsala wine
Egg and egg white
Vegetable oil
Ingredients Needed to Make Cannoli Filling
Whole milk ricotta
Powdered sugar
Mini chocolate chips
Cinnamon
Pistachios (optional)
Mascarpone Mousse
150g (5.3oz) PreGel Five Star Chef Pastry Gelatin Base - 311008
200g (7.1oz) milk
1000g (35.3oz) heavy cream
68g (2.4oz) PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese) - 307028
Pain de Genes
320g (11.3oz) pasta de almendra
110g (3.9oz) unsalted butter
200g (7.1oz) whole eggs
60g (2.1oz) all-purpose flour
8g (0.3oz) baking powder
Lemon Grisbi Crunch
150g (5.3oz) white chocolate, melted
450g (15.9oz) PreGel Grisbì® Arabeschi® (Italian Lemon Cookie) - 84102
Raspberry Gelee
300g (10.6oz) Boiron Raspberry Puree
34g (1.2oz) sugar
26g (0.9oz) water
54g (1.9oz) PreGel Five Star Chef Pastry Gelatin Base - 311008
12g (0.4oz) PreGel 5-Star Chef Pastry Select™ Raspberry Compound - 85846
Special Equipment Needed:
food processor
rolling pin and metal tongs
4-inch round or oval cookie cutters
cannoli forms
piping bag and large round tip (or a gallon size ziploc bag with a snipped corner will work too)
Instructions
How to Make Cannoli Shells
Mix dry ingredients in a food processor pulse in butter.
Add marsala wine and egg and pulse to bring together.
Transfer to oiled bowl, cover and rest dough.
Heat oil in pot.
Roll dough out very thin on a floured surface.
Cut into rounds or ovals (about 4-inches each).
Wrap rounds around greased cannoli forms, brush top or bottom edge with egg white to seal shut.
Fry in preheated oil until golden brown and crisp, about 1 – 2 minutes.
Remove cannoli shells and drain on paper towels.
Remove shells from forms, let forms cool and repeat process.
Make cannoli filling.
Let shells cool completely then fill with cannoli filling.
Final Assembly
Set up a ½ sheet pan with a silicone baking mat and a 2-inch high, rectangular cake frame.
Spread the Lemon Grisbi Crunch into the frame evenly.
Press the Pain de Genes firmly onto the Lemon Grisbi Crunch.
Pour the Raspberry Gelee onto the Pain de Genes, spread evenly and freeze.
When Raspberry Gelee is hard, spread Mascarpone Mousse evenly on top of the gelee.
Freeze cake.
When frozen, unmold from the frame and glaze with PreGel Evolution Glaze - Raspberry - 48332.
