Recipe makes 20 servings of 38 g each.
White Bread Cannoli
- Eggs whites, 50 g
- 2/4mm hazelnut Pralimix, 160 g
- Whole milk, 100 g
- Whipping cream 35% fat, 100 g
- Eggs yolks, 40 g
- Caster sugar, 20 g
- Dark chocolate 66% cocoa, 100 g
Instructions and Assembly
Using a rolling pin or rolling mill, roll out a slice of white bread to a thickness of 1 mm.
Cut this slice into 4 strips, each 10 x 30 cm.
Cut out discs with a diameter of 8.5 cm (5 per strip or 20 per slice of bread).
Brush one side with liquid egg whites.
Place the side that you brushed with in the hazelnut Pralimix.
Press down to make the hazelnut pieces stick.
Lay the disc on greaseproof paper.
Place a stainless steel tube, 2 cm in diameter, in the middle of the disc.
Brush the edges of the disc with egg whites, wrap it around the tube and pinch the edges, to create the cannolo.
Bake for 10 minutes at 150°C.
Cool and store in a dry place.
Combine the milk and the whipping cream in a pan. Bring to the boil gently.
Pour this over the egg yolks, which have been beaten together with the sugar until the mixture is pale, then cook at 85°C, mixing with a spatula as you do so.Pour this over the chocolate, then whisk everything together until smooth.
Mix and cool until it sets.
Fill the two ends of the cannolo using a piping bag with a fluted tip. Serve immediately.
You could also use a slice of tomato bread.
Try different flavours: how about a raspberry cream in a cannolo covered with pistachio pieces.
The cannoli taste best if you don’t refrigerate them after filling.
Reduce wastage by cutting out squares instead of discs.
If you are serving these cannoli to go, arrange a couple in a wooden punnet with a paper napkin.