Pistachio Cannoli with White Chocolate Cream
- For the pastry
- 300 grams Marzipan
- 150 grams sugar
- 1 packet Vanilla sugar
- 1 egg
- 150 milliliters milk
- 6 tablespoons melted butter
- 150 grams Pastry flour
- 5 tablespoons chopped Pistachio
- For the cream
- 120 grams white Chocolate
- 200 grams Mascarpone
- 200 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- For dusting
- powdered sugar
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.
Preheat the oven to 190°C (approximately 375°F).
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.
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.
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.
For dusting: Serve dusted with the powdered sugar.