Ingredients
170 g milk
170 g heavy cream
4 egg yolks
113 g finely chopped white chocolate
27 g cornstarch
59 g sugar
2 ½ sheet gelatine
1 vanilla bean split in half with seeds scraped out
26 g sugar
4 g sea salt
72 g cubed butter
282 g water
82 g egg
170 g flour
2 litter oil (see notes)
200 g Sugar for dusting
2 - 3 teaspoons cinnamon powder
65 g milk
65 g heavy cream
90 g dark chocolate
2 egg yolks
32 g sugar
1 vanilla pod, with seeds scraped out
250 g Strawberries
Praline crunch (optional)
Finely chopped chocolate or cacao powder for dusting (optional)
20 g Prepared Raspberry Jam
50 g Nutella
Prepared Vanilla Cream
150 g heavy cream
Prepared Hot Chocolate Cream
Tools
2 x Piping bags
11 mm star tip nozzle (for churros)
6 mm round tip (for Nutella garnish)
Thermometer
Heatproof spatula
Espuma Gun (optional; see notes)
1 gas canister (optional; see notes)
Hand mixer
spray oil
Fine sieve
Cooling rack
4 Cannoli rings (see notes)
Directions
Step 1
Vanilla Cream
170 g milk
170 g heavy cream
4 egg yolks
113 g finely chopped white chocolate
27 g cornstarch
59 g sugar
2 ½ sheet gelatine
1 vanilla bean split in half with seeds scraped out
Step 2
Bloom gelatine sheets in cold water.
Step 3
Add milk, heavy cream, vanilla pod, and seeds into a small pot over medium heat. Bring to a simmer, then remove from heat and allow to infuse for 15 minutes.
Step 4
Mix thoroughly in a separate bowl and combine egg yolks with cornstarch and sugar. Gradually add the hot cream mixture to temper the egg yolk mixture.
Step 5
Pour the mixture back into the pot and boil, whisking continuously. Once it thickens, cook for an additional minute while continuing to whisk to prevent the vanilla cream from burning.
Step 6
Remove from heat and add white chocolate, stirring to emulsify. Squeeze out excess water from gelatine sheets and stir into cream mixture until also emulsified.
Step 7
Pour the mixture into a tray or container and cover with cling film. Refrigerate immediately and allow to cool.
Step 8
Alternatively, place in the freezer to chill down more quickly (Note: Once chilled make sure to place back in the refrigerator to avoid freezing the mixture).
Step 9
Churros
26 g sugar
4 g sea salt
72 g cubed butter
282 g water
82 g egg
170 g flour
2 litter oil (see notes)
200 g Sugar for dusting
2 - 3 teaspoons cinnamon powder
Step 10
Combine water, sugar, butter, salt, and vanilla extract in a medium-high heat pot. Once thoroughly melted and starting to boil, add flour and stir vigorously until the dough pulls away from the pan. Cook for 2 minutes, remove from heat and transfer the dough to a large bowl. Allow it to cool until warm to the touch.
Step 11
Add the egg to the dough and immediately whisk until fully incorporated. Transfer half the dough (which makes it easier to pipe) to a piping bag fitted with the star-tip nozzle. Remaining dough, cover lightly with cling film.
Step 12
Preheat frying oil to 170°C (338°F).
Step 13
Take a cannoli ring and oil the outer surface well.
Step 14
Spray a touch of oil on your working surface. Pipe a small amount of churro mixture onto the surface (without breaking the dough) and place the cannoli ring on top (this will help it stay in place). Then, pipe slowly around the cannoli ring (Note: As you near the top end, do not pipe over the ring; finish about 5mm below it to prevent it from getting stuck).
Step 15
Repeat this process quickly with a second cannoli ring if you feel confident and have enough frying space.
Step 16
Lift off gently the dough-wrapped cannoli ring, clean the edges on either end and place it into the preheated oil. Fry until golden brown.
Step 17
Once fried, place the churro cannoli on a drip tray with a tray underneath or some paper towel. Repeat with remaining batches.
Step 18
Once dry and cool enough to handle, remove the ring from each fried churro cannoli.
Step 19
Mix sugar and cinnamon (as desired) in a tray and coat each fried churro cannoli.
Step 20
Hot Chocolate Cream
65 g milk
65 g heavy cream
90 g dark chocolate
2 egg yolks
32 g sugar
1 vanilla pod, with seeds scraped out
Step 21
(Note: Using an espuma gun is optional. While the chocolate foam adds a unique and impressive element, not everyone may prefer it. If you're unsure, you can opt for a simple hot chocolate sauce made with heavy cream and high-quality chocolate.)
Step 22
Add milk, heavy cream, vanilla pod, and seeds into a small pot over medium heat. Bring to a simmer, then remove from heat and allow to infuse for 15 minutes.
Step 23
Add egg yolks and sugar in a bowl and whisk the mixture together.
Step 24
Gradually add the warm milk mixture to the egg and sugar mixture while continuously whisking to ensure the yolks don't scramble.
Step 25
Return the mixture to the pot and place it over medium-low heat. Stir gently, making sure to scrape the bottom of the pot. Continue until the mixture reaches 80°C (176°F) or coats the back of a spoon.
Step 26
Pour the mixture into a siphon and charge it with one cartridge. Shake well and keep warm.
Step 27
Assembly Process - Part 1
250 g Strawberries
Praline crunch (optional)
Finely chopped chocolate or cacao powder for dusting (optional)
20 g Prepared Raspberry Jam
50 g Nutella
Prepared Vanilla Cream
150 g heavy cream
Prepared Hot Chocolate Cream
Step 28
Pass raspberry jam through a fine sieve to remove the seeds, discard the seeds, cover, and refrigerate the jam.
Step 29
Dice strawberries as desired and place them into a bowl, cover, and refrigerate.
Step 30
Add Nutella to a piping bag and set aside.
Step 31
Whip vanilla cream until fluffy and smooth.
Step 32
Whip heavy cream to soft peaks, then fold it into the vanilla cream. Transfer the mixture to a piping bag and refrigerate (Note: Once this step is completed, work quickly to finish the "Assembly Process - Part 2").
Step 33
Assembly Process - Part 2
Step 34
Fill each churro cannoli with cream, then garnish with Nutella as desired and add praline crunch.
Step 35
Mix the seedless raspberry jam with the diced strawberries. Place the strawberries neatly onto a desired dish.
Step 36
Pipe the hot chocolate mixture gently into a serving dish and sprinkle with finely chopped chocolate.
Step 37
Serve and enjoy immediately.