Cannoli With Vanilla Custard

Savour the rich vanilla custard centre of these sweet, crispy-coated Italian delicacies.

The ingredient of Cannoli With Vanilla Custard

• 12 cannelloni tubes
• vegetable oil to deep fry
• icing sugar to serve
• 270g 1 3 4 cups plain flour
• 45g 1 4 cup icing sugar
• 50g unsalted butter chopped
• 1 egg
• 1 egg separated
• 1 tablespoon marsala
• 1l 4 cups milk
• 5 egg yolks
• 215g 1 cup caster sugar
• 1 teaspoon vanilla essence
• 105g 3 4 cup cornflour
• 60g unsalted butter chopped

The Instruction of cannoli with vanilla custard

• to make the cannoli dough process flour sugar and butter in a food processor until mixture resembles fine breadcrumbs add egg egg yolk and marsala process until mixture just starts to come together turn onto a clean lightly floured surface knead until just smooth wrap in plastic wrap and place in the fridge for 1 hour to rest
• meanwhile to make vanilla custard bring milk almost to boil in a saucepan over medium heat remove from heat use an electric beater to beat egg yolks sugar and vanilla in a bowl until pale and creamy stir the cornflour into vanilla mixture whisk in milk transfer milk mixture to a clean saucepan whisk over medium low heat for 5 minutes or until mixture boils reduce heat to low whisk for 3 minutes or until custard thickens and coats the back of a spoon stir in butter transfer to a large heatproof bowl cool slightly cover the surface with plastic wrap to prevent a skin forming place in the fridge for 30 minutes to chill
• divide dough into 2 portions cover 1 portion and place in fridge use a rolling pin to roll remaining dough until 2mm thick cut dough into 9cm squares wrap each square of dough around a cannelloni tube so opposite corners overlap brush overlapping corners with egg white to seal do not get any egg white on cannelloni or the dough will stick
• add enough oil to a saucepan to reach a depth of 8cm heat to 180u00b0c over medium high heat when the oil is ready a cube of bread will turn golden brown in 15 seconds deep fry half the tubes for 2 3 minutes or until lightly golden use tongs to transfer to a plate lined with paper towel cool slightly remove cannoli shells from cannelloni tubes discard tubes deep fry cannoli shells for a further 1 minute or until golden brown transfer to the plate to cool repeat with remaining tubes reheating oil between batches repeat with the remaining dough and tubes
• whisk custard until smooth transfer to a piping bag fitted with a fluted nozzle pipe into cannoli shells place on a serving platter and dust with icing sugar serve immediately

Nutritions of Cannoli With Vanilla Custard

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