Fallon - How to Make Decadent Cannoli

How ToMake Decadent Cannoli By Meall HFallon SMASHWORDS EDITION ******* Publishedby Meall H Fallon at Smashwords How To MakeDecadent Cannoli Copyright 2013 Meall H Fallon SmashwordsEdition, License Notes This ebook is licensedfor your personal enjoyment only. This ebook may not be re-sold orgiven away to other people. If you would like to share this bookwith another person, please purchase an additional copy for eachrecipient. If youre reading this book and did not purchase it, orit was not purchased for your use only, then please return toSmashwords.com and purchase your own copy. Thank you for respectingthe hard work of this author. The fillingtraditionally contains ricotta or mascarpone but I have alsoincluded delicious fillings that are not so traditional!!

Ingredients 375 gflour 37,5 mlsugar 60 gmargarine 1 egg(beaten) 18 ml redwine 1 egg yolk(beaten) Method Sift the flourand sugar together. The fillingtraditionally contains ricotta or mascarpone but I have alsoincluded delicious fillings that are not so traditional!! Ingredients 375 gflour 37,5 mlsugar 60 gmargarine 1 egg(beaten) 18 ml redwine 1 egg yolk(beaten) Method Sift the flourand sugar together.

Rub themargarine into the flour mixture. Add the eggand red wine. Mix well. Place thepastry onto a floured surface and knead for 5 minutes. Cover thepastry with plastic wrap. Leave thecovered pastry for 1 hour at room temperature.

Cut the pastryin half. Roll out ofthe pastry onto a floured surface (the pastry MUST be rolled outvery thin). Cut outcircles of pastry with a cookie cutter. Roll thecircles of pastry around the Cannoli tubes so that there is a 5 mmoverlap. Brush the endsof the pastry with the egg yolk and press firmly into position. Place theCannoli tube into deep hot oil and fry until golden brown.

Remove theCannoli tube from the oil. Drain theCannoli tube on a paper towel for 1 minute. Remove theCannoli shell from the tube and allow it to cool completely. Repeat theprocess with the rest of the pastry.

Ingredients 325 gflour 50 g cocoapowder 37,5 mlsugar 60 gmargarine 1 egg(beaten) 12,5 mlmilk 5 ml vanillaextract 1 egg yolk(beaten) Method Sift theflour, cocoa powder and sugar together. Rub themargarine into the flour mixture.

Add the egg,milk and vanilla extract. Mix well. Place thepastry onto a floured board and knead for 5 minutes. Cover thepastry with plastic wrap. Leave thecovered pastry for 1 hour at room temperature. Cut the pastryin half.

Roll out ofthe pastry onto a floured surface (the pastry MUST be rolled outvery thin). Cut outcircles of pastry with a cookie cutter. Roll thecircles of pastry around the Cannoli tubes so that there is a 5 mmoverlap. Brush the endsof the pastry with the egg yolk and press firmly into position. Place theCannoli tube into deep hot oil and fry until golden brown. Remove theCannoli tube from the oil.

Drain theCannoli tube on a paper towel for 1 minute. Remove theCannoli shell from the tube and allow it to cool completely. Repeat theprocess with the rest of the pastry.

Ingredients 750 ml ricottacheese 375 ml icingsugar 10 ml vanillaextract 250 mlblueberries Method Combine thericotta cheese, icing sugar and vanilla extract together. Beat themixture with an electric mixer until smooth and fluffy. Mix well. Mix well.

Pour thefilling into a piping bag with a large star nozzle.

Ingredients 1 cancaramel 500 mlwhipping cream Method Whip the creamuntil soft peaks are formed. Fold thegently caramel into the whipped cream. Pour thefilling into a piping bag with a large star nozzle. Ingredients 450 gchocolate (melted) 37,5 ml brandy(warmed) 30 gbutter 3 eggs(separated) 300 ml doublecream (whipped) Method Combine themelted chocolate, warmed brandy, butter and egg yolks together. Mix well.

Leave themixture to cool. Whisk the eggwhites until stiff peaks form. Fold the eggwhites into the cooled chocolate mixture. Fold thewhipped cream into the chocolate mixture. Pour thefilling into a piping bag with a large star nozzle.

Ingredients 750 ml ricottacheese 375 ml icingsugar 10 ml vanillaextract 250 ml minibittersweet chocolate chips Method Combine thericotta cheese, icing sugar and vanilla extract together.

Beat themixture with an electric mixer until smooth and fluffy. Add thechocolate chips. Mix well. Pour thefilling into a piping bag with a large star nozzle.

Ingredients 750 ml ricottacheese 312 ml icingsugar 10 ml vanillaextract 62,5 ml cocoapowder 250 mlmacadamia nuts (chopped) Method Combine thericotta cheese, icing sugar, vanilla extract and cocoa powdertogether. Beat themixture with an electric mixer until smooth and fluffy.

Add themacadamia nuts. Mix well. Pour thefilling into a piping bag with a large star nozzle.

Ingredients 50 ml cocoapowder 50 ml orangeliqueur 25 mlmargarine 600 ml icingsugar 10 ml orangezest Method Blend thecocoa powder and the orange liqueur until smooth. Beat in themargarine. Continuebeating with an electric beater until the mixture is light andfluffy.

Add the icingsugar and orange zest. Mix well. Pour thefilling into a piping bag with a large star nozzle.

Ingredients 750 ml ricottacheese 375 ml icingsugar 10 ml vanillaextract 125 ml whitechocolate chips 125 ml driedcranberries Method Combine thericotta cheese, icing sugar and vanilla extract together. Beat themixture with an electric mixer until smooth and fluffy. Mix well. Mix well.

Pour thefilling into a piping bag with a large star nozzle.

Ingredients 187 mlcornstarch 187 ml custardpowder 187 mlsugar 900 mlmilk 15 ml vanillaextract 375 ml thickcream 45 gbutter 3 eggyolks 187 mlpistachios (chopped) Method Combine thecornstarch, custard powder and sugar together in a saucepan. Mix well. Add themilk. Mix well. Mix well. Mix well.

Stir over alow heat until the mixture has cooked and thickened. Add thebutter. Cook for 5minutes, continue stirring the mixture. Remove fromthe heat. Add the eggyolks. Mix well.

Add thepistachios. Mix well. Cover thecustard and leave the custard to cool completely. Pour thefilling into a piping bag with a large star nozzle.

Ingredients 1 lb icingsugar 125 mleggnog 2 ml salt 7,5 ml groundcinnamon 3 ml gratednutmeg 2 sticksbutter 125 mlshortening Method Combine theicing sugar, eggnog, salt, cinnamon and nutmeg together. Mix well.

Beat in thebutter. Beat well. Add theshortening. Whip athighest speed for 10 minutes. Pour thefilling into a piping bag with a large star nozzle.

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