Pistachio Cannoli with White Chocolate Cream

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Pistachio Cannoli with White Chocolate Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 36 min.
Ready in

Ingredients

for
12
For the pastry
300 grams
150 grams
1 packet
1
150 milliliters
6 tablespoons
melted Butter
150 grams
5 tablespoons
chopped Pistachios
For the cream
120 grams
white Chocolate
200 grams
200 milliliters
1 packet
For dusting

Preparation steps

1.

For the pastry: In a bowl, whisk the marzipan with the sugar, vanilla sugar, egg, milk and butter. Gradually whisk in the flour until smooth. Pour the batter through a fine sieve into a bowl. Rest for 1 hour. Line a baking sheet with parchment paper. 

2.

Preheat the oven to 190°C (approximately 375°F).

3.

Using a pallet knife, spread the dough into very thin 10 cm (approximately 4 inch) diameter circles on a parchment-lined baking sheet. Sprinkle with the pistachios and bake until golden brown, about 6 minutes. Remove from the oven. Immediately wrap each circle around a cannoli form and allow to cool.

4.

For the cream: Coarsely chop the chocolate and place in a bowl. Set over a pot of simmer water and stir until melted. Remove from the heat and allow to cool.

5.

In a bowl, stir the mascarpone with the chocolate. In another bowl, beat the cream with the stabilizer until stiff. Gently fold into the mascarpone mixture. Fill a piping bag fitted with a star tip with the cream. Pipe into the cannoli.

6.

For dusting: Serve dusted with the powdered sugar.