Cilento cannoli with custard
Ready in
2h 30 min
Preparation
2h 10 min
Cooking
20 min
Portions
25 pieces
Cost
medium
difficulty
medium
Italian cannoli cream
Cilento Cannoli with custard and chocolate cream
The Cilento cannoli with custard, are delicious fried sweets made with sugar, eggs, lard and flour, filled with classic and chocolate custard. The characteristics of this dessert, in addition to the two-colored filling, are the “Cannule”, molds obtained from a perennial herbaceous plant called common reed, where it lives abundantly throughout the Cilento near the waterways and from which they take their name today however, for the most part, steel molds are used, easily available in all household shops and with them you can also make other desserts such as Sicilian cannoli.
For me, the Cilento cannoli with custard are not only gluttonous fried desserts, they are a bit my childhood and every time I prepare them I see myself as a child in the house of my maternal grandparents in Paestum, where grandfather Adamo tried to clean the canes and she cut them with great skill, while grandmother Carmela kneaded and told me stories and secrets to make crumbly Cilento cannoli with custard that did not open to frying and I carefully absorbed every little thing that I then transmitted and reported rigorously over time.
The Cilento cannoli with custard, are the desserts of joy and conviviality par excellence, suitable for any occasion, both in private and in the squares, in fact, being excellent finger food, they cannot miss in the countless festivals that are organized in Cilento but, also in the days of patronal and popular festivals, especially at Carnival, where important parades with allegorical floats take place in the towns of Agropoli and Capaccio Paestum.
Ingredients
Dough
- 500g 00 flour
- 100g lard
- 100g sugar
- 3 whole eggs
- 1 organic lemon zest
Custard
- 500 ml milk
- 100g 00 flour
- 100g sugar
- 3 whole eggs
- 1 organic lemon zest
- 50 ml liqueur or rum for desserts
Chocolate Custard
- 500 ml milk
- 100g 00 flour
- 100g sugar
- 3 whole eggs
- 30g bitter cocoa
- 1 organic lemon zest
- 50 ml liqueur or rum for desserts
Fry
- 1 liter corn oil or extra virgin olive oil
- 4 sprigs of rosemary to flavor
- J.e. oil-Absorbing Paper
Decoration
- 100 g icing sugar
Follow Us
Directions
Let’s start with making the custards, because they must have time to cool down. Let’s start with the cocoa custard following the first 10 steps, for the white custard repeat again without following step 4. Let’s start by boiling the milk with the lemon zest in a saucepan
In the planetary mixer or with a blender, whip the eggs with the sugar
Add the flour by sifting it and making sure that no lumps form
Add the sifted cocoa, making sure that no lumps form (step not to follow for the yellow custard)
Strain the milk to remove any skin and lemon zest
Mix the two compounds well and pour them into a saucepan
Let it thicken over medium heat (about 5 minutes), always stirring
When the custard is ready, pour it into a bowl and whisk it so that it becomes pretty soft. Then cover with a damp cloth and let it cool
When the custard is cold, insert it in the planetary mixer or with a mixer, blend it with the liqueur for a few minutes until it is nice and soft.
In the meantime that the custrards cool, we proceed to make the cannoli. On a pastry board or in a large bowl, prepare the fountain* with the flour
Now insert the lard in the center of the fountain
Pour the eggs and sugar into the fountain over the lard
Grate the lemon zest directly onto the flour
Starting from the center of the fountain, begin to mix all the ingredients
Knead vigorously all the ingredients until you have obtained a soft and elastic dough
Wrap the dough in a cloth and let it rest for 30 minutes at room temperature, if it is very hot place it in the refrigerator
On a pastry board, cut the dough into two equal parts, knead it … roll it out, knead it a little and give it the shape of a ball. Now let’s work one at a time, flatten the dough with a rolling pin, roll it out in a round and uniform way on all sides until it reaches a thin thickness (3 mm)
With a washer, form squares that are neither too big nor too small, approximately 8 centimeters
When they are golden on both sides, drain them with a steel skimmer* and place them on absorbent paper, as you fry, remove the molds, making sure they do not break
Pour the custards into two pastry bags (sac à poche) or with the help of a teaspoon, fill the cannoli, one white and one black side, arrange them in a pyramid on a serving dish and sprinkle with the icing sugar.
Tips
- Cut the peel with a potato peeler, so you don’t remove the white part of the lemon which is bitter.
- To cook the custard, do not use the same pan in which you boiled the milk, otherwise the cream will stick to the bottom.
- The custards for the filling must be strictly cold.
The lemon must be organic, washed and dried before using it. - The lard is added lukewarm to the other ingredients.
- When you fry the cannoli, always place them with the attachment underneath, in this way they do not open.
- It is advisable to fill the cannoli an hour before consumption otherwise the wafer will soften.
Storage
- The stuffed cannoli can be kept in the fridge for 2 days.
- The fried waffles can be stored in closed bags for a week.
- The custards can be kept in the fridge for three days, if it is very hot, a maximum of two.
Note
- * The steel skimmer* is a perforated slotted spoon.
The creams must be cold. - The molds are called cànnoli, because they were once made with reeds. Today they are made of tin and are easily found in all household goods stores.
- The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
Equipments
- Pot
- Saucepan
- Planetary or blender
- Cooker
- Silicone spatula
- Wooden ladle
- 3 Bowls
- Grater
- Whip
- Colander
- Pastry board or bowl
- Canvas
- Skimmer *
- Kitchen hat or bowl with paper towels
- Teaspoon
- Sac à Poche
- Platter
I could not resist commenting. Well written!
Grazie sono tornata bambina. Ho 55 anni sono nata e cresciuta a Roma. Il mio papà venne a Roma da ragazzo quasi 70 anni fa nel 1956 ma ogni estate ogni festa si corrreva giù nel Cilento in provincia di Roccadaspide a trovare i nonni e a gustare i piatti tipici che sono rimasti nel cuore