Vanillachocolate Custard Filling For Cannoli Recipes

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5-INGREDIENT CANNOLIS



5-Ingredient Cannolis image

Homemade 5-Ingredient Cannolis are super easy and so impressive!

Provided by Ashley Manila

Categories     Dessert

Time 12h15m

Number Of Ingredients 6

8 cannoli shells, homemade or store bought will work
2 cups ricotta cheese
1 cup confectioners' sugar, plus extra for dusting
3/4 cup mini chocolate chips, divided
1 and 1/2 teaspoons pure vanilla extract
2 teaspoons fresh orange zest

Steps:

  • Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

CHOCOLATE CANNOLI



Chocolate Cannoli image

Our version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 filled pizzelle.

Number Of Ingredients 17

1 large egg, room temperature
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
1/8 teaspoon almond extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1 cup whole milk
1-1/8 teaspoons vanilla extract
1 drop cinnamon oil, optional
1-3/4 cups ricotta cheese
1 milk chocolate candy bar with almonds (4-1/4 ounces), chopped
1/2 cup chopped pistachios

Steps:

  • In a large bowl, beat the egg, sugar, butter, vanilla, lemon zest and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely., In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 289 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 124mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.

VANILLA/CHOCOLATE CUSTARD FILLING FOR CANNOLI



Vanilla/Chocolate Custard Filling for Cannoli image

Make and share this Vanilla/Chocolate Custard Filling for Cannoli recipe from Food.com.

Provided by amandabliedung

Categories     Dessert

Time 15m

Yield 18 serving(s)

Number Of Ingredients 6

2 1/2 cups milk
5 egg yolks
3/4 cup sugar
2/3 cup sifted all-purpose flour
2 tablespoons butter
1 tablespoon vanilla

Steps:

  • Prepare basic cream puff recipe as above. Let cool.
  • Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
  • Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming.
  • Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
  • To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp chocolate coco powder stirring until combine. Continue with rest of recipe. Fill puffs just before serving.

CAKE AND CANNOLI CUSTARD CREAM FILLING



Cake and Cannoli Custard Cream Filling image

very good cream filling.. Note: I also made this with using only 250 ml of Nurti Whip and it turns out a little heavier but is great believe me..this is a three for one recipe here..as you can also use the filling without the nutri whip too with good tasting results. Use this filling for tarts, cream puffs, or cakes and although not a traditional cannoli filling its great in those too. Nutri Whip is a Canadian Product, it is similar to Rich's Ready to Whip Topping. It is liquid and needs to be beaten just like whipping cream, without sugar added.

Provided by andypandy

Categories     Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 8

4 egg yolks
4 tablespoons white sugar
5 tablespoons flour
2 cups whole milk
1 1/2 teaspoons vanilla extract
1 (106 g) package instant lemon pudding mix
1 (500 ml) container nutri whipped topping
1 dash salt

Steps:

  • Combine sugar, flour and salt in a pot.
  • Whisk to combine well.
  • Add milk gradually to get no lumps.
  • Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
  • Beat yolks in a bowl.
  • Add some hot mixture into the bowl just a little to bring to a warm temperature.
  • Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
  • Remove and blend in the vanilla and pkg of dry pudding mix.
  • Stir well until blended.
  • Cool two hours, covered with saran (not to get a skin on top) or until cold.
  • Beat nutri whip and then fold into the cold custard.
  • Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
  • Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
  • I have never made this with reg. whipping cream, always Nurti Whip.

Nutrition Facts : Calories 522.4, Fat 20.3, SaturatedFat 10.8, Cholesterol 299.7, Sodium 651.8, Carbohydrate 74, Fiber 0.3, Sugar 29.1, Protein 11.2

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