How to Make Cannoli with a Sicilian Pastry Chef (Cannoli Shells and Cream Filling Recipe)

Few desserts are as satisfying as a good cannolo, and no one understands how to make this iconic dessert better than the Sicilians. When I visited my friends at Brunetti Classico in Melbourne, (Australia) their skilled pastry chef shared the secrets to making authentic Sicilian cannoli.
Surprisingly, this Cannoli Recipe recipe is easier than you may think and delivers the perfect combination of satisfying crunch, sweet creaminess, and subtle yet delicious flavors that leave your tastebuds feeling a LOT more Italian. All you’ll need is a few basic ingredients, some unique utensils, and maybe most importantly, tender love and care.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/sicilian-cannoli/

#cannoli #italianfood #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Cannoli
0:21 Introduction to Brunetti Classico
0:43 Ingredients for Cannoli
1:44 How to Make the Dough for the Cannoli Shells
4:55 How to Stretch the Dough
6:02 How to Shape the Cannoli Shells
8:04 How to Fry Cannoli Shells
8:53 Master Pastry Chef Making Cannoli
10:38 How to Make the Ricotta Filling
12:23 How to Fill the Cannoli
14:03 How to Decorate Cannoli
15:04 How to Serve Cannoli
15:38 How to Eat Cannoli, E ora si Mangia…Vincenzo’s Plate!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

This is a sicilian canolo oh yes Sicilian canoli all made and today Andrea from brunetti Classico here in Melbourne is going to show us how aan canolo is made yeah yes thank you Andrea show us we are brunetti Classico on Lion Street Calon and this is an institution

For me this is the best P shop on the planet we can find all the beautiful sweet creation from Italy Savory happiness people are wonderful so come and visit because once you come in you’re going to become addicted to make the cilian canoli at home we need 300 G

Of plain flour 300 G of Baker or bread flour 60 g of sugar 60 G of vegetable shortening 100 Ms of white wine 100 Ms of Masala if you can’t find Masala you can use red wine 50 Ms of red wine vinegar 3 G of salt 3 G of Honey 1

Teaspoon of vanilla Essence 1 teaspoon of cinnamon two egg yolks and for the canoli filling 500 G of fresh beautiful fresh riotta 1 teaspoon of cinnamon and 50 g of white sugar and then you can decorate the canoli as you like today we chose pistachio and dark chocolate to

Make canoli do need a canoli tube you can buy the stainless steel one or you can buy the timber one the vo one which is not easy to find unless you’re in easily and a cookie C you can use this oval shape or round shape up to you come

On Andrea show us how to make the canoli dll please okay we start with 600 G of flour okay we put a little bit of vegetable shortening you can find vegetable shortening you can use butter or lard I like to use l in my cooking but not everybody likes it cinnamon vanilla Ense honey it looks like a beautiful honey sugar and salt so you don’t make everything just mix a little just a little bit for incorporate all po okay so now we need to put the egg whites in the mix EG egg yog EG EG mix keep the egg whites

Because we need them after when we make the canori shell so we’re going to use egg whites or close the can close the canol yeah so now you mix everything you put the egg egg egg yogs you put the egg yogs now incor Incorporated

That Sala Sala so the wet go all at once all together yes white interesting our bers like to put everything dry first and then wet when the pizza shift starts from the wet so interesting and red white one gr nice now start the funny part mixing this is when you get your hands

Dirty dirty you really need to feel M power now yeah so what kind of consistency we want now do we want just uh they can stretch like elastic yeah it’s good but we still keep mix you can also do this with a kitchen a which is

Prob e if you have a St mixer I think it’s more romantic if you use your hands yes and Andre it looks a little bit dry to me yes it’s a look more dry yes just at the 50 g of uh any liquid like red

Wine or white wine white wine okay so I can put some wine in there yes a little okay just a little bit at the time yes little bit the Time now yeah it’s getting better already yeah yeah yeah yeah wow this is the liquid is so important the magic liquid so the needing part is a process of course you can use a St mixer if you like but I do like to do this can I

Actually mix a little bit I want oh yeah it feels nice yeah it’s definitely beautiful dough and you know when I do this I release all my stress it’s anti stress yes look at this you want this to be nice and smooth Andrea yes nice and smooth uh what do we

Do now Andrea we not just put the clear R cover and rest in the fridge for two hours so Andre after two hours yeah after two hours we get the D out door out take it out the clear wrap now now is difficult part now yes

Now with that’s a big rolling paint yes wow stch to stretch how thick do you want this to be just 1 1.5 mm oh my god wow so I have fun stretching this my God we have power it for stretch this is better than going to the jam yes free

Gam free gam make canoli and um that’s why hit canoli Andre can I do can I do a little bit too yes of course you can see I need to lose weight is I going good good stretching best part is you don’t need any flour no wonder why normally when

You do something like this you don’t need flour yes I guess the door is not sticky no sticky yeah it’s because we use lots of dry ingredients dry ingredients so we have the the door already now we just need to cut it so we we have a

Large size canoli C we can make it smaller if you use your cookie C this is the fun part how do we do this we just go on top and push that’s what you get that’s what you get that’s for a large canol for large canol yes

Let’s put to each other oh you actually put on top of each other Yes try some yeah follow this Yes So now we have the he white here what we’re going to use that for for close the canoli the canoli mix the white yeah so we can some there there oh generous amount of gener amount yes from Top yes so take a there aluminum Tube and gentle just just put on top like that on top like that nice no right on top we don’t push out don’t push be gentle canol shell we have about 12 yeah we got 12 now when you fry them do you like to use peanut peanut oil peanut oil

Or sunflower oil Depend and you want the very hot yes very hot use the sunflower oil because peanuts is a if someone allergic allergic it’s a good point I use peanut oil in my house cuz I’m not allergic and we small quantity at home I can prefer use p h and what temperature

Do we want to get 180 180 so Andrea I heard Master George is in the kitchen and he’s making the small canoli why don’t we go and see how he makes the shells and I cook some go let’s go and have a Look is making those beautiful canoli shells so you want to be delicate when you press right you don’t want to press too hard not too much if you press hard what happens well very hard to bring out okay you have to so once it’s fried you want them to come out easily exactly

Okay how long ago did you open brunetti 50 Years it’s been making he been making pastries for such a long time doesn’t even remember when you open this that’s what happens when you do it for too long Okay right okay so you can you put pressure on them so they don’t come on top yeah you fry them evenly wow beautiful nice we get them out let’s see how they come out they come out easily I think this is my favorite part of the recipe making the ricotta cream for the

Filling so let’s do it we got a beautiful ricotta here we have sugar if you like if you want to use more sugar guys please put more sugar okay and we have a little bit of cinnamon cinnamon is so important isn’t it yes for mix all together you just want to mix everything

Until the sugar kind of melts in how important is the rot right now like the qual ricotta it’s fresh rot we need to use fresh ricotta yeah no rot in a tub no and the best ricotta you can find yeah so please work hard to find a good

Recter yes very hard now this is what’s the step now that we’re doing we try to make the recol more smoothie yeah so we can put it through that through that and see EAS everybody does this yes you have to do it when I make my canoli

Cream normally use a stain mixer to mix all the cream which it turns out good but I guess this is probably the best way the best yes you don’t get the hair to go in yeah all the way nice this what your n does yes yeah all

Right so stick to that stick to that yeah easy to do just couple units you that’s the best part all I want to do now is put my finger there and lick it look at that smoothie nice so we’re ready to fill the canal ready to fill the canal yes

Fantastic let’s go and do it now non n EAS they like to use the spoon and put the ricotta in the the can yeah but a Brun glass if you do that it will take you like a week we start today we finish so this is what we use use Piping

Bag ping bag ping bag it’s a nice smooth ricotta can I help you to BL more in there of course let’s do it so do you recommend to put this in the fridge a little bit now to go no a little bit so this rotta has been in the fridge

Nice and set now with the canoli popping is so important because here we go the canola canola is here you don’t want to have any Gap in the Middle with the Gap in the middle that’s a back canola so here is where we start we face it down

One side we fill up this side like this like just like that then we turn and can you see inside there you need to go now all the way inside and make sure you fill the Gap and then you come out and you come out that’s how you feel

Aano inside is heavy there’s no gaps and every bite is ricotta and biscuits oh now Andrea is a true Sicilian he likes to have one side of the canoli with dark chocolate and the other side with pistachio yes okay so Andrea how do we do this yeah just look the canol with

One side we deep in the pistacho and other side we deep in the chocolate nice and we put in the plate pach chocolate Nice Look at this beautiful canoni look at that how beautiful they are nice crunchy beautiful ricot the pistachio the chocolate but we need one more thing to do yes what is it icing sugar why let’s go with icing sugar look at That They look so pretty honestly I don’t want to I don’t want to touch them I just want to look at them all day long hello well you get one I get one too how do we do in C ching ching CH ching ching let’s see how crunchy they Are M M M wow see it’s F not Gap not Gap the field is not Gap in there it’s so important so crunchy Andrea yeah good good job my God good job to you well done so so crunchy wow I think you have to pipe them on the

Spot to have such a great experience guys what can we say the video is finished here we keep eating because this can great have to try the Georgia can too and compare it makes it better than you let’s see but guys thank you so much for watching this episode

Here from brunetti Classico Melbourne goodbye thank you o Cano chin chin