It’s creamy, it’s fluffy, it’s Buddy Valastro’s secret cannoli cream recipe, baby! Watch now to see the Carlo’s Bakery secret recipe you’ve been waiting for. Click SHOW MORE to see the full recipe.
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CANNOLI CREAM RECIPE
Ricotta Cheese, impastata 4 lbs. 8 oz.
Sugar 1 lbs. 8 oz.
Vanilla 1 Tbsp.
Cinnamon oil 2-3 drops
Chocolate chips 4 oz.
Total yield: 6# 4 oz.
Method:
• Make sure to measure all your ingredients and gather all equipment before starting
• Place tabletop mixer with paddle attachment on work area, then place the impastata cheese into mixer bowl, mix the cheese on 1st speed to combine and smooth
• Add granulated sugar next, allow to mix in completely and dissolve, the texture will now change to a smoother consistency
• Next is the vanilla, cinnamon oil, and chocolate chips (optional: if you don’t want to mix in the chocolate chips, you can use to sprinkle at the end, but we always have chips in our Cannoli’s)
• Once all ingredients are added mix only until incorporated, place in pastry bag and into the refrigerator until ready to pipe and serve.
Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Erin McGinn
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Music: artlist.io
2018
34 Comments
Would like to see a non traditional cannoli … Spumoni filling…
Could we use this recipe and sell cannolis?
I'd like to know what your canolis recipe is from scratch to frying…. Canolis are very interesting to me..
Excellent!
Where are you located 😲❤️
Q pena más grande no poder probar un canoly Buddy bendiciones cariños de Chile
Doing this for Christmas, cinnamon oil and all. Your ricotta looks very firm. Do you strain it in a cheese cloth?
I so love this recipe !!
I would love to see a biscotti recipe 😋
Carlos bakery definitely has the best cannoli
Wtf is "pistascio" man
No pal. Impastata Ricotta. It’s thicker. Any pastry baker knows this.
Can you use powdered cinnamon instead of the oil?
I am going to use some bite sized phyllo cups to hold this filling. I am making it for Valentine's Day. I might sub in brandy for Vanilla. I'll also drop a little ganache in the bottom of the pyllo cups so they stay crisp. Should be a great little 2 bite treat.
You said you can get Cinnamon Oil at the pharmacy, but the only one I saw was essential Cinnamon Oil. Is this what you are talking about? Because I thought essential therapeutic oil was not for consumption?
Real secret ingredient: A shot of amaretto 🤤
I have bought canolis from carlos a few times. They come in the mail. Thisnlast time they must have taken to olong to get here all the shells were wet. So we bought shells at the grocery store to use and the cream was sour. So now I will try this recipe and I wont have to mail order them anymore 😊
Where do you get ricotta cheese impasta
5 years later, is there a video for making the shells? I'm feeling brave!
I went to the bakery in Santa Monica today! OMG they were absolutely to die for! I went back in to buy a dozen 😂
Want to attempt to make these today! Can you tell me how many large cannolli does this recipe make?
I wish he would start a national chain of bakeries! I saw Cake Boss on TLC, and I loved it! All of their pastries look amazing. They make lobster tails too, it’s a croissant filled with a similar cream.
Hi nice video! Why cinnamon oil what does it bring technologically to the cream? Thanks❤
You don’t drain your ricotta cheese
Made them before I saw your recipe. Will remake.
Like to see how Buddy makes Cream Cheese Icing!!!
Mascarpone cheese ALL DAY! Additionally, I don’t put chocolate chips in my filling. Not everyone likes it, & can strike a nerve on a tooth that needs help ( especially refrigerated!), & most importantly for our elderly & very young family members & friends. I’ll usually decorate the ends of some w/ chocolate chips. That’s authentic, Un italiano all'altro 😘👩🏽🍳
Well that explains why cannolis are so damn thick and why I never liked them! I wish the cannoli cream was lighter in texture!
Can these be made ahead of time?
What are cocoa drops?
WARNING! You cannot make this using typical supermarket ricotta. There's a reason why he specified Impastata: it has less moisture, it's whipped, and has a very different consistency and texture. So if your attempts with supermarket ricotta are runny and flow out of the cannoli shells, that's why.
Does anyone know the actual amount of everything?
How to make a cannoli bread?
how do you store the empty shells.? can they be frozen?