Ingredients
For Italian chocolate-flavored "crema pasticcera" *
4 egg yolks
1/2 cup sugar
1/4 cup cocoa powder
Zest of 1 lemon (finely grated)
1 teaspoon vanilla extract
2 1/2 cups scalded or hot whole milk
3 to 4 tablespoons flour
*"Cream pasticcera" is generally translated as "cream" or "Italian custard"
Directions
To make Italian chocolate-flavored crema pasticcera
1. Separate eggs and beat well.
2. Add lemon zest, vanilla, cocoa power and sugar to the beaten eggs.
3. On moderate heat warm milk up.
4. Remove milk from the stove.
5. Blend the warm milk with the beaten egg mixture, stirring constantly.
6. Preferably place the mixture in a double boiler. Or, of one is not available, place the mixture in a sauce pan.
7. Place the pan with the mixture on moderate heat, and slowly add the flour.
8. Cook until the mixture boils and then reduce the heat.
9. Keep stirring until the sauce thickens, making sure it does not burn (as it can burn easily).
10. Occasionally take the pan off the heat and using an electric blender smoothen out the mixture.
11. Return to heat and continue stirring with a wooden spoon until the mixture has the look of a custard or thick cream, it's ready (This can take anywhere from 10 to 12 minutes.
12. Chill the custard until needed (It is not advisable to fill the cannoli too long prior to serving them as the pastry might get a bit soggy).
13. About two or three hours before serving the cannoli, spoon the thick lemon-flavored custard mixture into a piping bag (If the filling is kept too long in the cannoli, it might get a bit soggy).
14. Pipe each of the store-bought cannoli shells with the filling, making pretty swirls if desired.
15. Keep the cannoli in the fridge, until ready to give to guests.
16. Dust the cannoli shells with icing sugar (optional).
Notes
Photo: by the contributor. |
