Well done Andy, my respect for you has increased. Not only do you show us your highs, you show us your lows, you don't get mad and you carry on, learning from you mistakes. Bravo chef ❤
@@harounfarhani2138 I didn't make my comment as a negative about Andy's failed attempt at making cannoli. Andy said he really wanted to learn how to make cannoli. Pasta Grannies shows how to make them, step by step by a Nonna who has made them all her life. What better teacher to learn from?
It doesn’t take courage when he already has millions of followers and we know he can actually cook….its just a bunch of views no matter what. Courage lol.
I didn't see you put any lard in your dough which is the trick for a crunchy cannolo. The recipe I got from a local fisherman in Sicily used 150g of lard per 800g of plain flour. You also need to roll your dough a bit thinner and use some water to stick the corners together. Enjoy!
Lard, yes it may be a little expensive depending on where you are in the world but if you want to make stuff taste good then you add it, it's animal fat, pig to be precise, highly used in Eastern Europe and so on.
As said above a little egg white to help seal. But let it sit for a bit before you fry. That way it seems to stick a little better. I’ve made thousands of cannoli, and found I had less falling apart and coming off the cannoli tubes. Hope this helps!
1 yolk + 1 egg in a 1 cup measure with white wine to form a cup + 2 tbsp sugar Add enough flour to make a semi firm silky dough, rest, roll thin with a pasta roller, cut and roll with canoli rolls(bamboo/metal) and seal with the remaining white Whip 2c whip to med peaks, whip 2c Ricotta, fold in cream, 1/2 c sugar, zest of 1 lemon and 1 orange. And fold in 1 cup sm choco chips Either lower your fryer oil or roll your canoli thinner Leave the gun, take the canoli
I think the oil was a little too hot. Drop the temp a little (maybe 10c) and try again. Also, a little egg white to seal the top might help (if you didn't try it already).
Glad you show us that. On social media way to much stuff is presented as "to perfect", people forget that you have to fail a bunch of times in order to master something and get frustrated/quit because of that.
Hi Andy, i had great success with Giallo Zafferano's recipe a while back. I can remember that the dough i made was a lot thinner than yours. The only downside is that they didn't stay crispy for a long time, had to be used same day.
I remember watching some dude in New Jersey (or maybe NYC) roll their cannoli on wooden forms and leave them to dry before they fry them off. Makes me think of using day old tortillas for crispier chips, perhaps that will help them puff less? Or perhaps the dough is just over hydrated to begin with 😅 good luck uncle Andy!
Of course, but to Master the skills is matter.. Like roti canai, everyone can Google the recipe but the skill that you need to 'tebar' that roti canai is matter
@@n.afiqah7730 I know, now it’s my turn te explain something. A joke: this is something what isn’t serious, it requires some brainpower to understand sometimes it’s meant to make people laugh or make a conversation or something what went wrong more lighthearted…
For the shell 1 cup 0/0 flour 1 tsp sugar 1 tsp cinnamon 1/2 tsp salt 2 tbsp shortening Rub the mixture between your hands 1 egg yolk (save white for later) 4 tbsp marsala wine Small splash of water Mix 6 minutes to a dough Let rest for 1 hour Rol the dough to 2 mm and cut out 4 inch (10 cm) rounds Rol the rounds around the cannoli molt and seal it with the eggwhite, press litely Fry (180 Celsius) 2 minutes until golden and let cool down For the filling: 4 cups whole milk ricotta in a restrainer with a cheesecloth, put a plate on it and something heavy and let it drain overnight in the fridge. In a mixer The ricotta 2 cups powder sugar (confection sugar) 2 tsp cinnamon 1 tsp vanilla extract Mix well Add 3/4 cup pure chocolate chips (small pieces) Fold in well (Eventually some whipped cream 😃) Put mix in piping bag and fill the cooled down cannoli-shells
INGREDIENTI (per 30 cannoli) Farina 00 260 g Zucchero 20 g Strutto freddo di frigorifero 30 g Cacao amaro in polvere 5 g Sale fino 1 cucchiaino Uova 20 g Aceto di vino bianco 10 g Marsala 60 g PER IL RIPIENO Ricotta di pecora 1 kg (scolata per almeno 1 notte in frigo) Zucchero 130 g Gocce di cioccolato fondente 80 g
Ah! The heart of a true chef!! Eat something delicious, try like heck to recreate it. If I eat a dish at a restaurant I love, I'll do just like Andy, trying to match ingredients, preparation. Lotsa fails, some tasty, some not. I thought I was being rude for doing it, but RESPECT, Andy!
As I've often heard "you cannot succeed until you've failed". I'm in the kitchen trying to recreate my grandma's biscuits. Lumpy, lopsided, flat, it was infuriating. But dad would still eat my weird creations because they tasted great (and I can only make one batch before the bus got there). Keep trying Mr Andy, there still success in failure 😊
Emeril asked my friend’s grandmother for her recipe when she criticized his at his restaurant, and even brought him samples- she wouldn’t hand over the recipe and suggested he just let her know how many he needs and she will make them 😂
Your failed Cannolis reminds me of a tv show. In Germany we have the TV Show „Kitchen Impossible“ where 2 Chef battle each other, cooking a dish they only are allowed to taste couple of hours before they start. You have to taste, feel, see and buy all the necessary ingredients. A jury of people will judge your dish after you cooked everything in the kitchen of the original chef. It’s really tough! Would love to see you participating :D
The filling goes like this. Use one cup of Impastata ricotta cheese, it’s a bit dryer and a finer curd. About half a cup to 3/4 of a cup of confectioners sugar, one cup of mascarpone cheese, tablespoon of vanilla, mix well until creamy. Add small chocolate chips, semi sweet, at the end and fold in. I served this at my restaurant in California and it was an enormous hit.
Did 2yrs in an Italian restaurant as an apprentice.... 3 little Nona's would come min once a week and spend the day in the lower room making cannoli.... Them three Nona's punched out more work in that one day than most damn Aussies in a week these days
My brother in Christ, it isn't that difficult to make! You need to laminate your dough before the final roll out, and docking your pastry is key to stopping it puffing up like that. Lucky for me I not only have my Nana's canoli forms for frying the shells, but I've got four different styles of filling too. There's your classic with bits of maraschino cherry and chocolate bits, there's the lovely and nutty pistachio filling, the plain filling, and the kitchen sink filling. It's just one of my very favorite memories of my Nana and me in the kitchen making beautiful Italian desserts and such. I've even expanded on her Sunday sauce, and it's gone from a 2-3-day process to almost a full week! It's a little over the top but I'm just that kind of guy I guess.
Some of the best things in life, come from teaching ourselves! Just think Andy, at some point in history, someone, somewhere, was the first person to teach themselves to do something, that until then, didn't exist! Keep trying, and please do show us your efforts in the process!
How about you try poking some holes with a fork and let them dry out on the counter for a while before frying. When you fry a freshly rolled dough it will puff up.
My first guess is needing higher %Alc and slightly less wet? Then maybe let them form for longer. Im sure you will work it out! Would be cool to see the failed recipe in the description next time and we can all guess together 😅
There is this variant using a wafer iron that we made in the restaurant. Wrapped them around similar irons and filled with ricotta, orange and chocolate. Thinner walls than fried ones but nice alternative
I always seal my cannolis by applying a bit of liquid under the seam. Then I try to roll the seam almost flat. They should stay nice and tubular that way
You are missing pork lard in the dough. And to be 100% traditional, they should also be fried in lard as well, but there are some towns where oil is acceptable. I could try to retrieve my grandma's recipe in case I'm forgetting something, but lard in the dough is crucial.
I once saw that wooden sticks are used to keep them in shape while deep frying . Hopefully you keep on teaching us Mate! Greets from Germany! Btw.. have you ever tried making Tajine? Or Stollen? Since Xmas ist around the Corner :)
I was randomly listening to this song an hour ago, i never do 😅 then just saw this was posted 58 minutes ago feeling weird 😂😂 maybe i need to try make cannoli
