Ingredients
Chocolate Cannoli Shells
2 cups all-purpose flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/8 teaspoon salt
1/4 cup butter, cold
2 eggs, lightly beaten
1/4 cup milk
2 tablespoons honey
1 egg white
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Chocolate Cannoli Shells: In a medium bowl, stir together all-purpose flour, sugar cocoa powder, and salt. Using a pastry blender, cut in butter into flour mixture until mixture resembles coarse crumbs. In a small bowl, stir together eggs, milk, and honey. Add egg mixture to flour mixture. Stir just until mixture forms a ball. Divide dough in half. On a lightly floured surface, roll each dough portion into a 16-inch square. Cut each square into sixteen 4-inch squares. Wrap each square lightly around one end of greased metal cannoli cylinders. In a small bowl, lightly beat 1 egg white. Moisten overlapping dough with egg white; press gently to seal. Fry cannoli shells, a few at a time, in deep, hot vegetable oil (350 degrees F) about 1 minute or until golden brown. Using tongs, carefully and gently lift shells from hot oil; drain any hot oil that is in metal cannoli cylinders back into pan. Drain on paper towels. Cool. Repeat with remaining squares. Egg Nog Filling: Combine everything in a bowl and whip until medium-stiff peaks form. Place in freezer and ready your cannoli assembly line. Assembly: Using a pastry bag loaded with your Eggnog Filling, pipe each cool cannoli shell full of filling. Then dip the ends into red and green sprinkles. Repeat until all shells have been filled. Serve immediately.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs