Cannoli with Pastry Cream

INGREDIENTS:

*(Makes 12-14 cannoli)*

For the Shells

1 cup (125g) all-purpose flour

1 tbsp granulated sugar

¼ tsp salt

1 tbsp unsalted butter, cold & cubed

1 egg white

¼ cup (60ml) Marsala wine (or white wine + 1 tsp vinegar)

Oil for frying (vegetable or sunflower)

For the Pastry Cream

2 cups (480ml) whole milk

½ cup (100g) granulated sugar

4 egg yolks

¼ cup (30g) cornstarch

1 tsp vanilla extract

1 tbsp butter

For Assembly

½ cup mini chocolate chips

Powdered sugar, for dusting

DIRECTIONS:

1. Make the Dough

Mix flour, sugar, and salt. Cut in butter until crumbly.

Add egg white and wine, knead into a smooth dough.

Rest 30 mins wrapped in plastic.

2. Roll & Fry Shells

Roll dough paper-thin, cut into 4-inch circles.

Wrap around cannoli tubes, seal with egg wash.

Fry at 375°F (190°C) for 2-3 mins until golden. Cool before removing tubes.

3. Prepare Pastry Cream

Heat milk until steaming. Whisk sugar, yolks, and cornstarch.

Temper eggs with hot milk, return to pot, and cook until thick.

Off heat, stir in vanilla and butter. Chill 2+ hours.

4. Fill & Serve

Pipe cream into shells using a star tip.

Dip ends in chocolate chips, dust with powdered sugar.