“Desserts are like the grand finale of a meal, leaving a delicious taste lingering after dinner.”
If you find yourself yearning for a dessert that can transport you to the bustling streets of Little Italy, look no further than the enchanting world of Cake Boss Cannoli Cream recipe.
This delectable recipe, inspired by the renowned cake maestro Buddy Valastro, promises to bring the iconic Italian treat right into your kitchen, adding a touch of magic to your culinary repertoire.
The Magic Behind Cake Boss Cannoli Cream Recipe
Before we delve into the easy and delightful recipe, let’s appreciate the genius behind the Cake Boss brand, “Buddy Valastro“. Known for her amazing cakes and Italian creations, Buddy has become a household name in baking.
The Cake Boss Cannoli Cream recipe is a real treasure, ensuring a creamy and dreamy filling that perfectly captures the essence of traditional Italian cannoli.
Cake Boss Cannoli Cream Recipe
The Cake Boss Cannoli Cream Recipe is a delightful and easy-to-make dessert prepared by Chef Valastro himself on the show.
The secret recipe involves a combination of Ricotta Impastata Cheese, sugar, vanilla, cinnamon oil, and chocolate chips. With just six ingredients, this recipe captures the essence of traditional cannoli with a touch of celebrity finesse.
Cake Boss Cannoli Cream Recipe Ingredient
For the shell
-
- 250g Unbleached flour
- 18g Granulated sugar
- 1/4 tbsp Salt
- 3 tbsp Chopped unsalted butter
- 1/3 cup Marsala wine
- 1 Large egg
- 1 Egg white
- 9 cups Vegetable Oil or shortening for frying
For the filling
-
- 32 ounces Strained ricotta
- 180g Powdered sugar
- 126g Mini chocolate chips
- 1/4 tbsp Ground cinnamon
- Unsweetened pistachios if needed
Cake Boss Cannoli Cream Recipe Instructions
Cannoli Shell Preparation:
- Mix Dry Ingredients:
Mix the flour, sugar and salt in a large bowl.
- Incorporate Butter:
Crumble the cold butter into the flour mixture using your hands, a fork, or two knives. Alternatively, use a food processor to mix until it resembles coarse crumbs.
- Add Wet Ingredients:
Incorporate vinegar and eggs into the mixture until a dough forms.
- Chill the Dough:
Flatten the dough, wrap it in plastic, and freeze for at least 50 minutes.
- Roll and Cut:
Take a portion of the chilled dough and roll it to a 1/4-inch thickness. Cut into rounds using a 3-inch round cutter. Repeat with the remaining dough.
- Shape Cannoli Shells:
Cover a cannoli tube with the dough, brush with beaten egg, and seal. Repeat the process with the remaining dough.
- Heat Oil:
In a large, heavy pot or Dutch oven, heat a few inches of vegetable oil to 365°F over medium-high heat.
- Fry Cannoli Shells:
Using a spider strainer or tongs, fry the dough-wrapped molds in the heated oil for 5 minutes. Avoid overcrowding the pan.
- Cool Shells:
Remove shells from the oil and place them on tissue paper to cool. Fry the rest of the shells similarly.
- Remove Molds:
Once the pastry shells are cool, gently squeeze and twist to release the metal molds.
- Let Shells Cool Completely:
Allow the cannoli shells to cool entirely before filling.
Cannoli Filling
- Drain Ricotta:
Wrap the ricotta in cheesecloth and leave overnight in a container to drain.
- Prepare Filling:
In a separate bowl, mix the drained ricotta with powdered sugar.
- Add Flavors:
Incorporate lemon zest and chocolate chips into the ricotta mixture, ensuring uniform distribution.
- Fill Cannoli Shells:
Cut a 1/2-inch piece from the corner of a disposable pastry bag. Pipe half of the ricotta cream into a shell, and pour the remaining through the opposite end. Repeat with the rest of the shells.
Enjoy your homemade Cake Boss Cannoli Cream recipe!
Nutrition Information
The Cake Boss Cannoli Cream recipe is a relatively healthy dessert. Each serving contains approximately:
- Calories: 352
- Total Fat: 21.5g
-
- Saturated Fat: 9.5g
- Polyunsaturated Fat: 6.8g
- Monounsaturated Fat: 5.0g
- Trans Fat: 1g
- Cholesterol: 73mg
- Sodium: 130mg
- Potassium: 151mg
- Carbohydrates: 35.7g
-
- Fiber: 0.7g
- Sugar: 47g
- Protein: 11.3g
- Vitamin A: 647IU
- Vitamin C: 1mg
- Calcium: 225mg
- Iron: 1mg
Tips for Perfecting Your Cake Boss Cannoli Cream
- Ensure your ricotta is thoroughly drained using a fine-mesh sieve or cheesecloth. Excess moisture can affect the cream’s texture.
- Incorporate confectioners’ sugar slowly and taste as you go. This lets you control the level of sweetness based on your taste.
- Feel free to try different flavor variations. Add some citrus peel, chocolate chips or chopped fruit to the cannoli cream.
- Although it’s suggested to use whole milk ricotta for a creamier texture, you can opt for part-skim ricotta if you prefer.
- Store Cannoli Cream in an airtight container in the refrigerator for up to 4-5 days. However, for the best taste and texture, enjoy it shortly after preparation.
- Freezing may alter the cream’s texture, leading to separation upon thawing. It’s not recommended for maintaining optimal quality.
- Cake Boss Cannoli Cream is versatile and pairs well with various desserts. Try it with cannoli shells, cakes, and pastries, or use it as a delightful topping for pancakes or waffles.
- Adjust the amount of confectioners’ sugar to match your taste preferences. Start with a smaller quantity, taste, and add more if needed, allowing you to customize the sweetness to your liking.
Required Tools
- Tabletop Mixer
- Bowl
- Measuring Spoon
- Measuring Cup
- Pastry Bag
TIMETABLE
| PREP TIME: 35 min | COOK TIME: 45 min | Refrigerator: 50 min | TOTAL TIME: 2 hours 10 min |
Here Are Some Additional Dishes We Offer
Cake Boss Cannoli Cream Recipe FAQ’S
Can I use low-fat ricotta for the Cannoli Cream?
Yes, you can use low-fat ricotta if you prefer, but keep in mind it might make the cream a bit less rich compared to using whole milk ricotta.
How long can I keep Cannoli Cream in the fridge?
You can store Cannoli Cream in a sealed container in the fridge for 2-3 days. However, it’s best to enjoy it soon after making it for the freshest taste.
Can I freeze Cannoli Cream for later?
It’s not recommended to freeze Cannoli Cream as it may change its texture. The moisture in ricotta can cause separation when thawing, affecting the overall quality.
What desserts go well with Cake Boss Cannoli Cream?
Cake Boss Cannoli Cream goes great with various desserts like cannoli shells, cakes, and pastries, or even as a topping for pancakes or waffles.
Savor the delicious tastes of my Cake Boss Cannoli Cream Recipe. For more delightful recipes, check out ‘A Crispy Cookies‘ on my website.
Share the Happiness!
If you enjoy this Cake Boss Cannoli Cream Recipe, give it a 5-star rating and pass it along to your loved ones. We hope you relish it as much as we do. Feel free to share your family recipe stories in the comments.
Best Cake Boss Cannoli Cream Recipe Buddy Valastro's
Equipment
- Tabletop Mixer
- Bowl
- Measuring Spoon
- Measuring Cup
- Pastry Bag
Ingredients
- For the shell:
- 250 g Unbleached flour
- 18 g Granulated sugar
- ¼ tbsp Salt
- 3 tbsp Chopped unsalted butter
- ⅓ cup Marsala wine
- 1 Large egg
- 1 Egg white
- 9 cups Vegetable Oil or shortening for frying
- For the filling:
- 32 ounces Strained ricotta
- 180 g Powdered sugar
- 126 g Mini chocolate chips
- ¼ tbsp Ground cinnamon
- Unsweetened pistachios if needed
Instructions
- Cannoli Shell Preparation:
- Mix Dry Ingredients:
- Mix the flour, sugar and salt in a large bowl.
- Incorporate Butter:
- Crumble the cold butter into the flour mixture using your hands, a fork, or two knives. Alternatively, use a food processor to mix until it resembles coarse crumbs.
- Add Wet Ingredients:
- Incorporate vinegar and eggs into the mixture until a dough forms.
- Chill the Dough:
- Flatten the dough, wrap it in plastic, and freeze for at least 50 minutes.
- Roll and Cut:
- Take a portion of the chilled dough and roll it to a 1/4-inch thickness. Cut into rounds using a 3-inch round cutter. Repeat with the remaining dough.
- Shape Cannoli Shells:
- Cover a cannoli tube with the dough, brush with beaten egg, and seal. Repeat the process with the remaining dough.
- Heat Oil:
- In a large, heavy pot or Dutch oven, heat a few inches of vegetable oil to 365°F over medium-high heat.
- Fry Cannoli Shells:
- Using a spider strainer or tongs, fry the dough-wrapped molds in the heated oil for 5 minutes. Avoid overcrowding the pan.
- Cool Shells:
- Remove shells from the oil and place them on tissue paper to cool. Fry the rest of the shells similarly.
- Remove Molds:
- Once the pastry shells are cool, gently squeeze and twist to release the metal molds.
- Let Shells Cool Completely:
- Allow the cannoli shells to cool entirely before filling.
- Cannoli Filling
- Drain Ricotta:
- Wrap the ricotta in cheesecloth and leave overnight in a container to drain.
- Prepare Filling:
- In a separate bowl, mix the drained ricotta with powdered sugar.
- Add Flavors:
- Incorporate lemon zest and chocolate chips into the ricotta mixture, ensuring uniform distribution.
- Fill Cannoli Shells:
- Cut a 1/2-inch piece from the corner of a disposable pastry bag. Pipe half of the ricotta cream into a shell, and pour the remaining through the opposite end. Repeat with the rest of the shells.
2 thoughts on “Best Cake Boss Cannoli Cream Recipe Buddy Valastro’s”