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To Lay an Egg – Daring Bakers Challenge September 2009

Cannoli Nest

Ok, I’ll level with you. The little birds nest creation above looks nothing like what this month’s Daring Bakers challenge is meant to look like. This creation was born out of the need to improvise; part inspiration and desperation alike.

This is in fact meant to be a reasonably well known Italian pastry. Can you guess what this month’s challenge is meant to be?

Cannoli. Image shamefully stolen from the wonderful host for this month’s Daring Baker’s challenge Lisa Michele of Parsley, Sage, Desserts and Line Drives.

Believe me, I tried making it look something along these lines. Without possessing, or the willingness to possess, unitaskers such that I see cannoli forms as, some creativity was in order.

Now, creativity isn’t exactly a bad thing. You could take the creativity even further (albeit with words this time), by saying that this was a deconstruction or reinvention of the cannoli. I’ve probably just offended a lot of Italians and cannoli lovers alike. However, one thing I can say is that, whatever this may be called, it uses the ingredients for making the cannoli as outlined by this month’s host. It also doesn’t taste too bad either :)

Ok, being somewhat late to release this post (I won’t go into the reasons here), I’ll keep this as streamlined as possible. The main recipe as prescribed by this month’s host will be listed in full at the end of this post. What I’ll incorporate below are my variations that have deviated from the original recipe.

Lemon Mascapone Eggs in Toffee Nest

Egg Shells

There are instructions below for to create a stack from the cannoli recipe rather than the traditional tubes. In the instructions it states:

If they balloon up in the hot oil, dock them lightly prior to frying.

Though I can understand that this would be desirable for creating flat discs of cannoli pastry. However, in my case, I used the ballooning effect to my advantage.

Once you get to the stage when you start cutting out rounds from the dough, rather than getting the recommended sized cutter, I went with one of the smallest ones I had in my arsenal (about 2cm or approx. 1 inch in diameter). These small rounds were left as flat discs when inserted into the deep fryer.

They should puff up to an egg-like shape, creating an air pocket within. As only on side of the egg is ever in contact with the oil, I used a ladle to constantly pour the fryer oil over the top side of the egg for even cooking. I found that trying to turn the egg over to the other side was nigh on impossible.

Once the eggs have turned a golden brown, remove them from the fryer and place onto a rack to drain any excess oil.

Egg Filling

The filling is a very simple lemon mascapone. The steps are pretty straight forward.

Firstly, place the contents of the mascapone into a mixing bowl. Incorporate either castor or icing sugar to taste to the mascapone and mix with either a whisk or a spoon until the sugar is fully integrated.

Once you’re happy with the level of sweetness, now incorporate enough lemon juice to taste. The mixture should end up like the consistency of lightly whipped cream or room temperature butter.

Place the filling into the fridge to chill, which will firm up its texture.

Once the filling has been chilled, using either the finest piping bag attachment you have or a syringe plunger (without the needle part), poke a small hole into the egg and pipe in the filling until the egg is just about full. You’ll find that with the egg, that the shell is thin on one side, which should make penetration easy. Otherwise, you can create a hole using a skewer or the pointy end of a pairing knife. Just make sure to take care and not stab yourself whilst doing so!

Nest

For the nest, I simply followed the steps outlined in the following recipe from the Taste website. I found that this method was a little random, creating fine strands (desired) and dark clumps alike (undesired). Anyways, once you’ve accumulated enough toffee strands, shape to form the nest for the eggs.

That’s it for my portion of the post. I wish I had more time to better flesh out this post and incorporate more step-by-step images. Anyhow, as promised, the recipe for the intended method of making cannoli is listed below. Thanks again to this month’s Daring Bakers challenge host for their selection.

Equipment:
Cannoli forms/tubes – optional, but recommended if making traditional shaped cannoli. Dried cannelloni pasta tubes work just as well!
Deep, heavy saucepan, enough to hold at least 2-3-inches of oil or deep fryer
Deep fat frying thermometer. although the bread cube or bit of dough test will work fine.
Metal tongs
Brass or wire skimmer OR large slotted spoon
Pastry bag with large star or plain tip, but a snipped ziplock bag, butter knife or teaspoon will work fine.
Cooling rack
Paper bags or paper towels
Pastry Brush
Cheesecloth
Sieve or fine wire mesh strainer
Electric Mixer, stand or hand, optional, as mixing the filling with a spoon is fine.
Food Processor or Stand Mixer – also optional, since you can make the dough by hand, although it takes more time.
Rolling pin and/or Pasta roller/machine
Pastry or cutting board
Round cutters – The dough can also be cut into squares and rolled around the cannoli tube prior to frying. If making a stacked cannoli, any shaped cutter is fine, as well as a sharp knife.
Mixing bowl and wooden spoon if mixing filling by hand
Plastic Wrap/Clingfilm
Tea towels or just cloth towels

Lidisano’s Cannoli
Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes

RECIPE NOTE: THE EQUIVALENTS FROM THIS RECIPE WERE PREPARED USING THIS CONVERSION SITE: http://www.gourmetsleuth.com/index.asp.

CANNOLI SHELLS
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners’ sugar

Note – If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).

CANNOLI FILLING
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios

Note – If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.

DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through

2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.

3, Roll, cut out and fry the cannoli shells as according to the directions above.

For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 – 190 °C).

2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.

2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

PUMPKIN FILLING
1/2 cup (123 grams/4.34 ounces) ricotta cheese, drained
1/2 cup (113 grams/4.04 ounces) mascarpone cheese
1/2 cup (122.5 grams/4.32 ounces) canned pumpkin, drained like ricotta
3/4 cup (75 grams/2.65 ounces) confectioner’s sugar, sifted
1/2 to 1 teaspoon (approx. 1.7 grams/approx. 0.06 ounces) pumpkin pie spice (taste)
1/2 teaspoon (approx. 2 grams/approx. 0.08 ounces) pure vanilla extract
6-8 cannoli shells

1. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, pumpkin, pumpkin pie spice, vanilla and blend until smooth. Transfer to another bowl, cover and chill until it firms up a bit. (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

2. Fill the shells as directed above. I dipped the ends of the shells in caramelized sugar and rolled them in toasted, chopped pecans.

TIPS AND NOTES:
– Dough must be stiff and well kneaded

– Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.

– Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and/or into ovals, which gives you more space for filling.

– Your basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli.

– Oil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F – 360°F because I felt the shells darkened too quickly at 375°F.

– If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.

– DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.

– When the cannoli turns light brown – uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.

– Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.

– Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.

– When adding the confectioner’s sugar to the filling..TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.

– Fill cannoli right before serving! If you fill them an hour or so prior, you’ll end up with soggy cannoli shells.

– If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.

– Practice makes perfect. My first batch of shells came out less than spectacular, and that’s an understatement. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. My next several batches turned out great. Don’t give up!!

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{ 34 comments… add one }
  • yas @ hungry.digital.elf. December 1, 2009, 12:58 pm

    Heey looking great! Good job on the nest – must have been time consuming.

  • Leona December 1, 2009, 1:03 pm

    whoa simonnn this looks pro like something from an italian bakery. I love how you coated the edges with chocolate and pistacho. Ive onl seen to DB cannoli challenges so far and yours issss realllyyy yummy i would purchase a box if you sold them :P

  • Ellie December 1, 2009, 1:23 pm

    My first glance, I thought they were potatoes. lol!! Silly me. Now I know why you tweeted about the syringe. Great job on the toffee nest! They look stunning!

  • Linda@eatshowandtell December 1, 2009, 1:27 pm

    better late than never =D ahh you are so clever in filling it up, haha as opposed to be being all messy trying to form a mould. Ooh toffee burns next, haha I can imagine the mascarpone, cannoli shell and tofee layer= awesome combination.

  • Karen December 1, 2009, 1:43 pm

    Omg awesome work Simon! And here I was whinging about how they puffed up etc and you took it one step further and embraced the puffage. I love the eggs!

  • Helen (Grab Your Fork) December 1, 2009, 1:46 pm

    I want an innards shot :) The toffee nest looks pretty cool!

  • Steph December 1, 2009, 1:48 pm

    Wow Simon! That is just amazing stuff! I thought it was sorbet at first, it looks so light and delicate! Love the birds nest, you did such a great job! Good idea using the puffing up of the dough in oil to your advantage while it was an annoyance for everyone else :)

  • mademoiselle délicieuse December 1, 2009, 1:52 pm

    I thought they were potatoes too! =p And I second Helen’s request for an innards shot…please?

  • Moya December 1, 2009, 1:57 pm

    Oh my, I thought I was just looking at the filling nicely shaped into eggs but on reading your recipe, you actually FRIED the cannoli mix into egg shapes – WOW! When you have time, we need to see a section!

  • Jacq December 1, 2009, 2:10 pm

    Wow Simon they might not be cannoli but they look so delicious and delicate! I love the toffee nest – it looks so pretty.

  • Lisa December 1, 2009, 2:18 pm

    Simon..I’m utterly speechless by the direction you took with the cannoli..probably one of the, if not THE most unique cannoli creation in this challenge, if not on the planet! To bite into that light crispy egg and be greeted with a yangy lemon macaropone cream, along with bits of toffee nest to pull from, is a delight I wish I could experience. I just may try to execute it (that’s kind of funny now that I think about it lol).

    Having said all that..favor to ask. May I use your photo in my entry to exhibit the most creative takes, where the cannoli is lifted to a whole different realm, rendering it unrecognizable, but cannoli nonetheless? I’m completely blown away.

    OH, on another notye, loved your macaron day post. Those flavors are just out of this world! How does one incorporate the flavor of popcorn into a macaron outside of grinding it into the filling or using it in the tant pour tant? Amazing stuff!

  • Lauren December 1, 2009, 3:58 pm

    Just picking my jaw up off the floor here. No way! I completely love your eggs. They’re beyond awesome. Seriously, so cool Simon.

  • Audax Artifex December 1, 2009, 4:00 pm

    Amazing amazing amazing work and I think these do count as cannoli and would be wonderful at Easter and Christmas time. Bravo on a very very creative cannoli I love them. Cheers from Audax in Australia.

  • Lisa December 1, 2009, 6:16 pm

    Simon, of course you can use the photo :) After your uber creativity, mine do look a little boring, though..LOL

  • sabiilaa December 1, 2009, 7:17 pm

    Oh wow! amazing love it!! Great job on the toffee nest! They look awesome!

  • Balise December 1, 2009, 9:02 pm

    Woah. I’m… flabbergasted.

    Woah.

  • Lis December 1, 2009, 10:02 pm

    Just checking in on the latest photos in the DB private forums and when I saw yours I thought to myself, “Oh nice. Not even in the same spectrum as cannoli and he’s calling it a challenge met. Whatever.” (yes I’m cranky before my first cup of coffee in the morning. hee!)

    Then I clicked.. and I read.. and now I’m totally embarrassed for even thinking that cranky thought because these are AWESOME. Truly. I had SO MANY puff up and I just tossed them.. here I could have filled them – and they would have been delicious! Like lil crispy cannoli/beignet/creampuffy delights!

    Really well done, Simon.. Since I went with mini cannoli, I’ve got extra dough that I froze.. might make lil eggs for Xmas now. ;) Great job!! Now that’s what I call baking outside of the box – which is truly Daring. ;)

    xoxoxo

  • MandyM December 1, 2009, 10:26 pm

    Those “eggs” are incredible! I can only imagine the sensation of popping one in the mouth and biting down, yum :D I think these are fantastic!

  • Gala December 2, 2009, 1:22 am

    That is truly creative!
    Great job…that sounds much better than the regular cannoli.

  • Elizabeth December 2, 2009, 2:28 am

    Wow Nice eggs!!

  • elra December 2, 2009, 3:58 am

    Wow, that look really professional, very pretty.

  • Suz December 2, 2009, 4:09 am

    Woah, by far the most creative cannoli I have seen. They look and sound absolutely delicious. I’m so impressed!

  • Jenny Tan December 2, 2009, 5:07 am

    W.O.W!!! That’s amazing! What brilliant idea you have there! If only I could sink my teeth into one of those eggs now! :) Awesome!

  • Lori December 2, 2009, 7:07 am

    Now this is creativity at its finest. You did take this to a whole new level. Amazing!

  • Lorraine @NotQuiteNigella December 2, 2009, 10:48 am

    Very interesting interpretation of the challenge Simon!

  • Krista December 2, 2009, 11:33 am

    Ohhh, these absolutely delight me! :-)

  • Forager December 2, 2009, 12:14 pm

    Amazing looking cannoli! Can you still call them that? Or perhaps they’re uovi-cannoli? Gorgeous either way!

  • Natalie December 2, 2009, 12:18 pm

    Utterly awesome job!

    Natalie @ Gluten A Go Go

  • Cakelaw December 2, 2009, 12:34 pm

    These are sensational! Very creative.

  • Esi December 3, 2009, 2:50 pm

    I am so impressed with your improvising. What an interesting combination.

  • Hannah December 4, 2009, 7:25 am

    Oh wow, what a truly creative interpretation of the challenge! Yours is by far the most unique I’ve seen- Bravo!

  • Simon December 8, 2009, 12:52 pm

    Thanks to all for such kind words and praise.

    To address specific responses outside of comments of thanks:

    Hi Yas! It wasn’t all that time consuming. More fiddley.
    Hi Leona! Unfortunately, you must have skimmed over the part where I’d stated that the nice looking cannoli were actually not my work but that of the host Lisa. She should get all the credit for that work :)

    Hi Ellie! Potatoes, really?

    Hi Linda! Your one was great. Perhaps fiddley to work with but I really love how it turned out. You have an eye for the artistic :)

    The flavour combo was indeed nice, though with the recent bout of hot, humid weather, you have to hit the toffee quick as it deteriorates fast.

    Hi Karen! Believe me, I struggled just as much as anyone else did. So many failed attempts! I fortunately saw a way out that worked with the issues of puffiness and not against it.

    Hi Helen! Sorry, no innards shots for now. If I look to revisit this post, I’ll make sure to yet you know :)

    Hi Steph! Sorbet? That’s certainly different from potato :)

    The nest wasn’t all that hard to do in hindsight. Big payoff for the amount of effort put in :)

    Hi mademoiselle délicieuse! Please refer to responses to Ellie and Helen. That pretty much sums it up :) hehe

    Hi Moya! If I ever see to a revisit, I’ll see what I can do :)

    Hi Jacq! They’re not cannoli but I’m glad that people have embrassed them all the same :)

    Hi Lisa! The whole planet might be going too far but I appreciate the sentiment :)

    Feel free to “eggs-r-cute” it when time and inspiration allows :)

    You’re most welcome to use my photo, so long as there is attribution for the photo.

    The popcorn is on the outside, a buttery buttercream is used for the filling.

    Hi Audax Artifex! I guess it would work well as festive treats. Never thought of it that way.

    Hi Lis! It was quite interesting reading your comment about blow-by-blow account of your views on the post. I guess I should be glad that the post was able to win you over in the end :) hehe

    Hi MandyM! The sensation is not unpleasant, especially when freshly made :)

    Hi Suz! The creativity was born out of necessity. I’m glad it worked out so nicely :)

    Hi Jenny Tan! You could always make them :)

    Hi Forager! Yeah, I wouldn’t call them cannoli myself but I thought I’d put them up anyhow and let my DBC’ers make up their own minds.

  • fairy_mi December 13, 2009, 12:58 am

    Wtg for the beautiful and original performance for the challenge!
    Very creative and must be delish!
    Wtg!
    Inbal
    (also a DB)

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