Snapguide
STEPS
INGREDIENTS

Don't forget the cannoli

Don't forget the cannoli

Leave the gun and take the cannoli

Leave the gun and take the cannoli

Flour 300g, sugar 20 g, butter 20 g, salt &cacao pinch. 1 egg yolk and 140 g of Marsala

Flour 300g, sugar 20 g, butter 20 g, salt &cacao pinch. 1 egg yolk and 140 g of Marsala

Put the dry ingredients in a food processor: flour, sugar, salt, cinnamon, cacao. Mix

Put the dry ingredients in a food processor: flour, sugar, salt, cinnamon, cacao. Mix

Add butter. Few pulses

Add butter. Few pulses

Add egg yolk. Mix

Add egg yolk. Mix

While the food processor on put the Marsala until you get a dough

While the food processor on put the Marsala until you get a dough

It is soft dough but not very sticky. Use the pasta attachment to roll the dough. Pass it on no 1 few times. Cut circles the spread the circles on no. 4. This recipe makes 24-26 cannoli

It is soft dough but not very sticky.  Use the pasta attachment to roll the dough. Pass it on no 1 few times. Cut circles the spread the circles on no. 4. This recipe makes 24-26 cannoli

Dip the forms in the oil. Drain-wipe. Roll the circles on the form and baste the end with egg white. And secure the circle on the form.. Otherwise it opens one it goes in the oil.

Dip the forms in the oil. Drain-wipe. Roll the circles on the form and baste the end with egg white. And secure the circle on the form.. Otherwise it opens one it goes in the oil.

Heat the oil to 175C . I used peanut oil 1.5 bottles. And the thermometer

Heat the oil to 175C . I used peanut oil 1.5 bottles. And the thermometer

  • 300.0g Flour
  • 20.0g Sugar
  • 1.0tsp Cacao
  • 0.0tsp Cinnamon
  • 0.0tsp Salt
  • 140.0ml Marsala
  • 20.0g Butter
  • 1.0 Egg yolk
  • 100.0 Chocolate