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As with most Italian pastry deserts they are not overly sweet and that is what is what I wanted to capture here, more of an authentic Cannoli I grew up with . This is really good and ADV for me. The use of catalan cream and hangsen Italian cream will bring more unique flavor profile without overwhelming sweetness or vanilla notes - if you are looking for a sweeter more american cannoli then you can use Vienna cream, a dash of a vanilla ice cream and cheese cake of you choice for the filing
australian chocolate - smooth, somewhat sweet, dark chocolate. used low up to 1% - if you go higher it does not bring you more flavor but more a chalk mouth feel - this is more of a accent chocolate to me in a recipie and does that well here ( VT dark choclate could also be used )
Burlone (Joker) FA Pazzo - is a spot on cannoli shell with a dash of cinnamon and powered sugar - you get that fried dough crispiness for sure ( very much like Zeppola) . I can see this being used in many many combinations of cream, chocolates, and fruit . I can see this working well with a brandy cream filling or a vanilla burbon RY4 cream filling
italian cream/ Catalan cream / lemon sicily - these are used for the filling - catalan cream is a niche type cream to me it is weak on the cream texture and body but has some flavor profiles that are needed in this mix - most notably the citrus, vanilla and cinnamon . The cheese cake and the Italian cream work to create that thick type of ricotta cream filling. NY cheese cake needs a little more of that "cheese" note and Italian cream does that - it a thick tangy cream that really bring that unique note almost like a mascapone cheese - it has a low ceiling to to me and needs to be under 1%
The torrone is used for mild powdery sugary almond and citrus back note - used low to support the exhale
Made for Mixin in the kitchen episode "leave the gun take the cannoli" https://www.youtube.com/watch?v=Es07SSpD-Ow
COPYRIGHT: This recipe is the property of MECH_MOD_RN and has been released under the CC Attribution-NonCommercial-ShareAlike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
Vendor | Name | % | Actions |
---|---|---|---|
CAP | New York Cheesecake | 4 | |
FLV | Sweetness | 0.3 | |
FA | Catalan Cream | 1.5 | |
FA | Lemon Sicily | 0.5 | |
FA | Pazzo Burlone (Joker) | 5 | |
FA | Torrone | 0.3 | |
HS | Australian Chocolate | 0.5 | |
HS | Italian Cream | 1 | |
Conditioning Time: 10 Days Total Flavor: | 13.1% |