Cannoli is a traditional Sicilian creamy crispy straw and various additional sprinkles. You can cook such tubules with many flavors. The recipe contains several of them: caramel, vanilla, chocolate, colored powder, coconut, crushed nuts. But besides this, you can use everything that Enough of your imagination. Knead the dough for mini cannoli on based on sugar, syrup, molasses, butter and small the amount of flour. Put it on a baking sheet with a teaspoon and bake for one 0 minutes. The dough will blur into circles, which you then need quickly roll into tubules until sugar has frozen. Ready tubules fill with custard based filling with various additives. These delicious and cute straws will decorate any праздник. 
Time: 50 мин.Difficulty: easy. Quantity: 36 tubes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Tubules
- 2 tbsp. l corn syrup
- 2 tbsp. l molasses
- 1/4 Art. diced butter
- 0.5 tbsp. premium flour
- 1/3 Art. Sahara
- 1 tsp brandy
Caramel
- 3 tbsp. l water
- 1 tbsp. + 3 tbsp. l Sahara
- 1 tbsp. l white corn syrup
- 1 tbsp. whipping cream
- 1 tbsp. whole milk
- Half Vanilla Pod
- 3 large egg yolks
- 2 tbsp. l corn starch
- 2 tbsp. l (30 gr.) Butter, cut into pieces
Cream
- 1 tbsp. whole milk
- Half Vanilla Pod
- 3 large egg yolks
- 2 tbsp. l corn starch
- 2 tbsp. l (30 gr.) Butter, cut into pieces
Recipes with similar ingredients: premium flour, cream, milk, eggs, molasses, starch, caramel, brandy, Peanut butter, coconut, pistachios
Recipe preparation:
- Caramel cream: bring in a medium-sized pan boil water, sugar and corn syrup. Cook not covering and not stirring, occasionally lubricating the walls pots with water until the syrup becomes a light amber color. Slowly stir in the cream (do not burn with steam) until homogeneous mass, and cool the caramel to room temperature. Mix 1/3 tbsp. caramel custard and put in refrigerator until ready to assemble. Before stuffing the tubes in half the caramel cream, mix the peanut butter over to taste.
- Custard: put vanilla seeds in milk pod or vanilla paste and heat, just a little before boil. In a separate bowl, beat the egg yolks, sugar, and starch. Prepare a bowl of butter by placing above it sieve. Gradually whisk the hot milk into the egg mixture with a whisk, and then put everything back in the pan. Constantly stir the cream whisk (from time to time moving to the shoulder blade to get into corners) over medium heat until thickened and glossy, about 2 minutes. Pour the mixture immediately through a sieve, if necessary pushing it with a whisk and mix with butter. Put a piece of cling film directly to the surface of the custard cream, cool to room temperature, and then put in refrigerator until ready to use. Half warm custard stir in chopped chocolate and completely cool.
- Preheat oven to 175 ° C and cover a few baking sheets parchment paper.
- Canolly: bring corn syrup and molasses to a boil over medium heat. Remove the pan from the heat and add the creamy oil, stirring to melt. Sift flour and sugar there and whip. Stir in brandy and bake the straws. pour the dough onto the baking sheets with a spoon, leaving a distance between the circles about 7 cm. Bake for about 10 minutes until the wafer is browned and does not start to bubble. Cool the waffles for a minute so they froze a bit, then gently grab and wrap around the nozzle or any other tube (approximately 2 cm in diameter) and give them cool off.
- Canolly filling options: fill the tubules with using a caramel pastry syringe with peanut butter, then roll each open end in coconut. Other part fill the tubules with custard with pieces of chocolate, dip each open end in chopped pistachios.
