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Crispy cannoli
ingredients:
200 ml milk
200 ml butter
300 g wheat flour
for vanilla sauce:
500 ml milk
4 egg yolk
40 g corn thickness
1 cinnamon stick
1. Take a glass Add milk from the custard and heat the rest with a cinnamon stick on the heat. When it starts to boil, reduce the heat and simmer for two to three minutes so that the milk tastes like cinnamon. After this time we remove the cinnamon stick.
2.In a bowl, combine a glass of divided milk with the cornstarch and stir until completely dissolved. Add the sugar and the 4 egg yolks. Mix well with a whisk. Pour this preparation into the hot milk and heat, stirring with chopsticks, until it thickens. The heat needs to be toned down as the cream tends to stick to the bottom of the pan.When the cream thickens, remove from the heat.
3. Pour the cream into the container and cover it with transparent film. If the foil comes into contact with the cream, it prevents a crust from forming. Let it cool outside the refrigerator.4. Mix the lard (room temperature) with the milk in a bowl. Add some flour and mix it with a wooden or silicone spoon. When the dough comes away from the walls, knead it a little with your hands until you get a homogeneous dough. It should be a soft dough that doesn’t stick to your hands.5. Make dough balls weighing about 15 grams or a little smaller than a walnut and leave them on a plate on which you sprinkle some flour. Form balls out of all the dough. Flatten the ball on a floured work surface and place the comb on top. Roll it like a rolling pin, making sure the two ends of the flattened ball meet.Bend the rifle with your hand on the table and you will see that it takes shape at the end. The video will clarify all your doubts. First, prepare as many rings as possible. This depends on the amount of mold you have.
6. Heat a large amount of olive oil in a frying pan to fry the eclairs (I used about half a liter).When the oil is hot, put the eclairs in it. They should not be too close together to be easily manipulated. Donate them well and then place them on a plate with absorbent paper. When unpacking, use paper towels or a cloth to hold them in place as the metal on the earrings will burn. With a small twist you can open it easily.
7. Fishhook: Put the pastry cream in the piping bag and fill the eclairs. Since I have a lot of holes in the middle, I filled them out a bit and added more edges so they wouldn’t be too heavy. You can also fill them with a spoon. After finishing the custard-filled eclairs, you can sprinkle them with a small amount of powdered sugar.Do it with a sieve and you will distribute the sugar much better.
