Daring Bakers' Cannoli Challenge
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book..
Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts. Although not traditional, mascarpone cheese is also widely used, and in fact, makes for an even creamier filling when substituted for part of the ricotta, or by itself. However, cannoli can also be filled with pastry creams, mousses, whipped cream, ice cream etc. You could also add your choice of herbs, zests or spices to the dough, if desired. Marsala is the traditional wine used in cannoli dough, but any red or white wine will work fine, as it’s not only added for flavor or color, but to relax the gluten in the dough since it can be a stiff dough to work with. By the way, the name ‘Lidisano’ is a combination of Lidia, Lisa and Sopranos..LOL
When I first saw the challenge recipe I thought 'it's deep frying not baking' great I have so little experience with frying wonderful to have an opportunity to gain some experience in this skill.
The dough from the recipe claimed to be very tough and resisted rolling out I didn't find this at all I use red wine instead of marsala maybe that made a difference. I used both cut-up broom handle and pasta shells as my cannoli forms and these worked really well there is no need to buy the fancy metal forms. Also we had the choice to bake them though everybody said the deep fried version was the tastiest.
MY VERDICT – these are excellent and simple to make and are the most delightful dessert but be warned they are very rich and I could only eat one.
A big thank you to Lisa for choosing cannoli. I made 2 dozen large cannoli and 2 dozen mini cannoli for the Melbourne Cup BBQ I'm having. I cut up an old broom handle and an old wooden spoon handle to make the cannoli forms. The dough is very stiff (it feels very odd when you start kneading it) I added a lot of acid to relax the gluten and I found resting the dough for a few hours really helped a lot in rolling and cutting it when I was ready to use it. After the resting the dough is nice and silky. A fairly easy recipe to follow.
Large and small cannoli
Close up of large cannoli
For the Melbourne Cup BBQ I filled each end of with a different filling. So that is ten combinations. I had plenty of nut meal from the last challenge so I used it in the fillings it really adds a lovely depth of flavour and a richness that is unbelievable. These are a very rich dessert. I could only have one (the chocolate hazelnut was absolutely delicious) luckily some friends came over to finish the lot off.
Top row going from left to right - Sour cherry and almond meal and gin in yoghurt curd, lime and cherry with walnut meal and mint in cream cheese.
Bottom row going from left to right - passionfruit with coconut meal and pandan and saffron in sweet feta cheese, chocolate with hazelnut meal, lime and lemon and mint pastry cream. The sour cherry/almond/gin in yoghurt curb was so so so good.
I played around with these flavours for the other end of the cannolo. I think it is good to have a little tartness or tang with these desserts they are so incredibly rich - one is enough. It was nice to have two flavours in one cannolo. I think one end chocolate/walnut and the other end sour cherry/coconut/mint was particularly good.
Passionfruit with coconut meal and pandan and saffron in sweet feta cheese
Lisa Michele these treats are wonderful I can see why so many people rave about them. These are not that common in Australia (I have never seen them in the shops around my area but I'm sure you can get them somewhere) this is one of the more stimulating challenges for me very interesting on many levels (no baking and any filling).
I made some more shells I made two half batches. One batch was made with red wine, and the other batch was made with 25% cocoa. If you make the cocoa shells you will have to deep-fry them at a much lower temperature.
The savoury cannoli I did for the Melbourne Cup BBQ OBTW "Shocking" won.
The fillings are as follows:-
Top – intimation crab and bamboo charred sesame seeds in wasabi leaf cream cheese. You can get real wasabi leaf in my local area!!!!
Middle – (L to R) BBQ octopus in Catalan alloli (made only from garlic, oil and salt), quail egg salad with taramasalata.
Bottom – (L to R) Quail egg/ fish roe with wasabi sesame seeds in yoghurt filling, intimation crab in an oyster cottage cheese filling, mixed seafood salad in ketchup manis with mint and coriander.
Six was an excellent number wow it was tasty, cannoli goes really well with eggs and/or seafood.
Sweet Feta Cheese Recipe
I make it at home I crumble marinated feta cheese (feta cheese in olive oil) and let it seep in a sugar syrup overnight this causes the feta to have a sugary coating with a salty interior, the finer the crumble the better the contrast between sweet and salty. It's an old trick I learnt when I was BBQing watermelon for "Balsamic vinegar BBQed watermelon and feta salad" one of my favourites for a picnic meal. I use it because sweet feta cheese is a taste dilemma for the palate it fools the tongue into believing it is tasting an oscillating contrast between sweet and salty at the same time and of course with the Balsamic vinegar (sour and umami taste sensations) and olive oil (fatty acid taste sensation) makes the picnic salad well balanced in all the taste sensations. Food flavouring is my speciality as you can guess I know a lot about the science and practice of balancing taste sensations in foods.
OBTW passion fruit has some of the same taste sensations as black tea/banana/white wine while coconut has some of the same taste sensations as saffron and pandan - I have found it is best to combine foods with the same taste sensations. There is a very good reason why I combine the flavours I do for the challenge fillings.
Taste sensations
There is a book called 'The flavor bible' which a lot of people rave about here is a typical quote it would be a great place to start
"Upon its own publication in 2008, THE FLAVOR BIBLE is being more readily embraced by fans of CULINARY ARTISTRY as well as others who can appreciate this groundbreaking reference of contemporary compatible flavors that is as useful to anyone who cooks as a thesaurus is to anyone who writes. In addition to being named a Finalist for the 2009 James Beard Book Award, THE FLAVOR BIBLE has appeared on numerous lists of the year's most outstanding culinary books, including those compiled by "Good Morning America" and People magazine as well as About.com, Austin Chronicle, Barbara-Jo's Books to Cooks, Chicago magazine, CoolHunting.com, Fresno Bee, Metroland, Restaurants & Institutions, San Francisco Chronicle, Sarasota Herald-Tribune, SheKnows.com, South Bend Tribune, StarChefs.com, Tucson Citizen, Vancouver Sun, What's Up Anapolis, and many others."
Also there is a great site called foodpairing that lists the taste sensations of food so you can see what food goes with what other food it is quite easy to use which can help you decide what flavour combinations go well . Just enter the food for example
Apple has some of the same taste sensations as Parmesan, Butter, Cheese blue, Tea black, Dominican Republic white chocolate, Tea green and Chardonnay and others
Cinnamon has some of the same taste sensations as Tea green, Tea black amongst others
So you can be sure that apples and cinnamon will work well because they share the same taste sensations of tea green and black tea.
I didn't learn this way I read a lot of scientific papers and worked it out that way and by doing a lot of reading and cooking and baking. Thanks for the kind words. *blushing*
As you know taste is made up of a basic spectrum of sensations so it is possible to reproduce a complex flavour by using other flavour combinations, there is a huge science on this and it has been discovered that Foods combine well with similar flavour sensations for example.
Passion fruit can be replaced with with this combination apricot, black tea, banana, butter and Chardonnay so if I made a layer cake with an outside passion fruit buttercream and the sponges where soaked with Chardonnay and black tea and the inner filling for the cake was an apricot buttercream so this would be an intensely harmonious and intensely tasty.
The science of flavour enhancing and combination is finding the basic flavour sensations for a food and combining these with other foods with similar flavour sensations. There is a huge literature on this. So if I had a normal passionfruit cake a wine I would pick would be Chardonnay since they have a common flavour sensation and so on....
So if I wanted to add extra zing to a basic walnut pastry cream filled canolli coated in dark chocolate the foodpairing site says:-
Walnut can be combined (and has the same flavour sensations) as these
1.Tea black, Dominican Republic white chocolate and Tea green
2.Apple, Apricot and Guava
3.Avocado, Gourmandine potato and Kohlrabi
4.Roast Chicken
5.Cardamom, cilanto and dill
Dark chocolate can be combined (and has the same flavour sensations) as these
Fruits - Strawberry, Coconut and Raspberry
Dairy - Butter, Cheddar and Yoghurt
Meat - Foie de canard Rougié baked, Beef grilled and Chicken cooked
Fish – Cod, and clams
Herbs – Basil, cilantro and ginger
So you could add cardamom and apple to the filling (since these have some of the same taste sensations as walnut) and to the dark chocolate you could add a touch of basil or dill (since these have some of the same taste sensations as dark chocolate). So the final cannoli would be filled with a walnut cardamom and apple pastry cream coated with basil, dill and dark chocolate.
Of course you now understand why basil dark chocolate is so nice since basil and dark chocolate have some of the same taste sensations. And another classic example from the above lists is; Roast chicken, avocado and walnut salad all these ingredients share the same taste sensations so combine and enhance each other.
LIDISANO’S CANNOLI
Makes 22-24 4-inch cannoli
Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes
RECIPE NOTE: THE EQUIVALENTS FROM THIS RECIPE WERE PREPARED USING THIS CONVERSION SITE: http://www.gourmetsleuth.com/index.asp.
CANNOLI SHELLS
2 cups (250 grams/8.82 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar
Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).
CANNOLI FILLING
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios
Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.
DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.
PUMPKIN FILLING
1/2 cup (123 grams/4.34 ounces) ricotta cheese, drained
1/2 cup (113 grams/4.04 ounces) mascarpone cheese
1/2 cup (122.5 grams/4.32 ounces) canned pumpkin, drained like ricotta
3/4 cup (75 grams/2.65 ounces) confectioner’s sugar, sifted
1/2 to 1 teaspoon (approx. 1.7 grams/approx. 0.06 ounces) pumpkin pie spice (taste)
1/2 teaspoon (approx. 2 grams/approx. 0.08 ounces) pure vanilla extract
6-8 cannoli shells
1. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, pumpkin, pumpkin pie spice, vanilla and blend until smooth. Transfer to another bowl, cover and chill until it firms up a bit. (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
2. Fill the shells as directed above. I dipped the ends of the shells in caramelized sugar and rolled them in toasted, chopped pecans.
TIPS AND NOTES:
- Dough must be stiff and well kneaded
- Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.
- Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and/or into ovals, which gives you more space for filling.
- Your basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli.
- Oil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F - 360°F because I felt the shells darkened too quickly at 375°F.
- If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.
- DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.
- When the cannoli turns light brown - uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.
- Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.
- Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.
- When adding the confectioner’s sugar to the filling..TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.
- Fill cannoli right before serving! If you fill them an hour or so prior, you’ll end up with soggy cannoli shells.
- If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.
- Practice makes perfect. My first batch of shells came out less than spectacular, and that’s an understatement. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. My next several batches turned out great. Don’t give up!!
Links:
Alternative:
Gluten free cannoli recipe that looks great –
http://evilcakelady.blogspot.com/2009/02/annmaries-gf-birthday-cannoli.h...
Vegan cannoli –
http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/Vegan-Can...
http://community.livejournal.com/vegancooking/2307428.html#cutid1
Online resources:
http://www.pastrysampler.com/Questions_and_Answers/cannoli.htm
http://www.seriouseats.com/talk/2009/01/hey-jerzeeeeeee-i-want-to-make-c...
Videos:
http://www.youtube.com/results?search_query=cannoli&search_type=&aq=f – scroll through, loads of videos on the making of the shells. filling, etc. Mario Batali’s are particularly good.
Photos:
http://www.flickr.com/search/?w=all&q=cannoli&m=text – Loads of beautiful and unique cannoli photos along with the traditional. Great way to get some ideas for fillings and décor.
Online retailers for cannoli forms
http://www.fantes.com/cannoli.html#small
https://www.pastrychef.com/CANNOLI-TUBES_p_36-1202.html - If you want to buy a lot of them for one set price.
http://www.consiglios.ca/ProductCart/pc/viewCat_h.aspidCategory=408&gcli...
http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=...
119 comments:
Wow Audax - how did you manage to find the time to make all that cannoli?! They all look gorgeous - I especially like the savoury ones! Especially the sounds of octopus in a cannoli!
Sweet AND Savoury cannoli. Plus double barrelled flavour combos. Audax, you are tireless! Oh btw, cannoli are pretty readily available in Italian cafes and delis around Sydney, but now that I've tried homemade, I think it's definitely better (crisper). And of course, after your fantastic flavour combos, plain store bought cannoli won't be very interesting will it ? :)
Amazing job on this challenge as usual! Look at all those blisters!
Wow, what an amazing job and post... and I'm so pleased that you're using the recipe for the allioli :D
Arrrrrgggh!!!! I ALMOST forgot about DB because I have been SO busy! Now, I need to get(more) busy!!! Yours look FABULOUS!!!
Great use of colours and flavours, nice one! :)
Awesome cannoli Audax! I wonder where I went wrong with my dough?? Glad to hear yours was easy to work with. Love your flavour combos too! Passionfruit and coconut meal would have been nice.
You never fail to impress with your creativity Audax - your cannoli all look and sound fab.
Well done as usual Audax. I think savory ones would be very intresting.
Cedro is a candied peal, I'd never heard of it either.
http://www.streeteditors.com/archives/4000
love the savory ones. the shells all look absolutely divine. the blistering makes them look light and crispy.
as always I can only say that I am not surprised that you did a perfect answer to this challenge.
Love your colouring filling and savoury twist to the cannoli! Very nicely done :)
very creative!
As always you've outdone yourself Audax! Brilliant work, I always look forward to seeing your items every month :D
Audax, Your imagination is impressive!! I am amazed everytime I stop by :))
Amazing.....so many! And, I really love the idea of your savoury options..I really have to give them a go next I think.
Awesome cannoli Audax! how did you manage the time and that even with sweet & savoury and amazing fflavors!! wow!
An amazing range of fillings and flavours, as always. They really do sound incredible!
Fantastic job :)
The flavours, they're just wow! Everything is stunning =D.
Audax, yours look fabulous. Amazing job as usual! Thank you very much for all the help with the challenge concerning the chocolate versions - was very helpful to me. ;)
Cher Audax,
je suis toujours étonnée par tant de diversité dans tes réalisations, quelle imagination !
Bravo, c'est un très beau défi comme d'habitude :)
A rainbow on the plate :) Truly wonderful! Great idea with the savoury cannoli! I'm still wondering how you find all that time for making millio versions of every challenge each month - lucky you! Cheers :)
Wow, amazing! But I didn't expect anything else from you! I love your savory cannoli, I have a lot of cannoli left-over and I'm definitely going to try some savory fillings for those. It sounds great!
Thanks for the lessons on taste pairings and taste sensations - very intresting!
Hej from Jenny in Sweden
Audax... A wonderful variety of sweet and savory cannoli. You're a master of variety and food combining. It all looks delicious!
You are always so creative. Love your Canolli and the different fillings!
I love all your cannoli!! And how do you find the time to make all those different variations?? Really impressive Audax!
As always you come up with some wonderful ideas. I love the coloured fillings and the savoury fillings are much chunkier than I'd have though of.. I'd have tried to make creams or something but they really work.
wow!! you went ALL OUT with the fillings! i love your cannoli-sushi! :) great job and kudos on so many variations!!
Wow, everyone has come up with such amazing filling ideas. My stomach's rumbling at the thought of the quail's egg/fish roe, but all of them sound great. You've made such lovely cannoli shells too.
You never cease to amaze me Audax with all your wonderful creations!
beautiful! I like that you made a savory version as well.
Rich is exactly what I said! Love all your fillings!
These look great! Your fillings are so incredibly creative!
Your amazing Audax! So many yummy combinations I think my brain might explode! I don't know how you do it but keep it up!
All of those different fillings are just out of this world! I can't say which type sounds best, as they're all so tempting... Another challenge met, and exceeded!
Oh my gosh. What a massive range of flavours and selections. How did you do it?
I am really impressed by all your flavor combinations. I find the savory ones especially interesting. Great job!
Another challenge off the charts, fabulous job Audax!
The only flavors that I guessed right from looking at your photos before reading you post were cherry and chocolate. It was such a surprise to find a colorful array of flavors pairings, my favorite being the passionfruit and coconut meal and now I am curious to taste pandan, saffron, and sweet feta together! I agree, The Flavor Bible is a must-have book to cook with.
WOW
this is amazing
such a verity of cannoli
and all of them looks so good, great job!!
This is the first time I see savoury cannoli but they look so delicious as well as the sweet double combos cannoli, I'm drooling over the laptop....I'm hungry now so I have to go to the kitchen now
Wow, you made some interesting cannoli!! I enjoyed reading the very different fillings.
Audax, your take on cannoli really pushed the boundries. Brilliant! I would never have thought of filling cannoli like this. Congratulations! And thank so much for your comments.
How do you do it, Audaux! Brilliant display of cannoli.
Hi Audax! :)
as always, I'm in awe of your creativeness in the kitchen..you made 10 flavor combinations..wow!
..and you made savory ones too.. this is just perfect, my husband asked me if I could put savory filling in the cannoli..thanks for sharing Audax!
have a nice day! :)
Audax, the cannoli variety is overwhelming ...absolutely amazing!
They all look lovely, Audax. I love how creative you got with the flavours.
Aud, you led the way for all the Daring Bakers who were a bit leery of this challenge, with your perfect cannoli shells, and luscious fillings. Also..I cannot thank you enough for being a support system throughout this challenge for all the Daring Bakers who participated. You truly rock, and I want some of that savory seafood cannoli..BADLY!
BTW, my boyfriend cannot stop talking about your sushi..he wants it all BAD! He's in complete awe of your talent, and I can't say I blame him :)
Just absolutely beautiful! Pity Australia is a long flight away - I would like one of those combo flavor dessert cannolis right now. Thanks as always for all the good information.
I always admire the variety of colour, flavour adombinations you come up with for very challenge.
And its the same with your cannoli. They look just great.
Your cannoli are so cute! Love the colours. I'll try the savoury version next time! Interesting!
Audax,
Thank you so much for your comment on the cannoli post.
I just wanted to say that I am constantly amazed bu the speed with
which you complete the DB challenges and the variety of you
creations...
May I ask how do you do that?
Thank you in advance,
Natalie
YUMMM what a great challenge! You had so many fantastic flavors; wish I could try them all!
Very nice job! I like that you did sweet and savory fillings and those colors are so pretty.
OMG!!!!! that is a post!!!!! incredible detail!!! very nice job. Thanks for stopping by my blog.
nico
Great job on your cannoli. I love how creative you get with your fillings.
Mimi
You are just amazing and so full of resources. I love all the tips you are always offering.
Thanks for stopping by my blog.
Me encantan estos cannolis tan coloridos!!!
Wow, this is a brilliant post!! You had really good ideas for the filling! Love it.
Hello Audax:
I really like the challenges Daring Bakers. Your blog is very nice. Your cannoli are superb. Thank you very much for your comments
Wow Audax, you went all out for your filling. What great imagination you have. They all looks so good
As usual, you outdid yourself! You are such a daring baker! All your creations are fabulous.
Cheers,
Rosa
I am salivating at the pictures of your savory cannoli. What a smorgasboard of flavors.....I can't wait to try the sweet feta. I love feta and now have more ways in which to use it. Oh and btw congratulations on your win!
Beautiful, just beautiful! Your savory cannoli are amazing ~ such combinations! Very inspiring.
I love your savory versions- what a great twist on a very rich dessert. I too, could only eat one- and that is very surprising for me!- I do keep nibbling on the leftover filling in the fridge though...
Great job Audax! Love the pretty colors and the savory ones...I'm salivating :)
Wow! you are way more adventurous than I am! Gorgeous!
Love all of the variations on the cannoli - they look beautiful, as always!
Yum, those look great. Nicely blistered! =)
Wow you have been so inventive with your fillings and your cannoli turned out beautifully. Great idea to use pasta shapes for mini ones.
As always, you impress me with your creativity! Everything is absolutely beautiful!
I love how creative you were with the different flavors! I'm hoping to try out some savory flavors next time :)
just in case other people are not clear enough on this, we hate you. in a i'm totally jealous way.
i always look forward to seeing all the different variations you come up with. I love the savory ones especially!
So creative in all you different fillings! That is the great thing about cannoli...you can do so many variations!
Both ur sweet and savoury cannoli look gr8... I loved ur filling ideas...will try them out for sure...
Thanks for dropping by my blog....
Yours came out so well, and you did so much with them :) Great job.
I knew you would have made dozens of variations, including savoury ones, and I was looking forward to reading your post! You did amazing! Thank you for your kind comments on my blog!
Wow, It seems like i was in sync w/ the bakers challenge. I'm not w/ the bakers challenge but had made cannolis specifically almond pumpkin cannoli w/c i love, i just made some this Thanksgiving. I didn't have to make the shells tho' i can buy it here, 10 cents for the mini and 25 cents for the big ones. This always a hit during parties.
Audax, I love your colourful fillings! You're so dedicated. Great job!
Great Cannoli's Audax. I must praise you for completing the challenge so early on, it actually gave me a little of guidance on what to expect. It's great how you were creative enough to try a savoury filling.
Inspired by your cannoli, I ordered a copy of the Flavor Bible. Can't wait to get my copy.
What temperature did you fry your chocolate shells at?
You're so creative and innovative w/ your fillings! I enjoy visiting your blog, because there is so much useful information. How do you find the time to make so many varieties of the Daring Kitchen recipes? You amaze me :)
Thanks for sharing all of the info on your blog w/ all of us and for helping out your fellow DBers w/ tips and encouragement - much appreciated!
You did a fabulous job on your cannoli. I love all the sweet and savory creations.
Natalie @ Gluten A Go Go
You have made the most wonderful variety of all. This has truly inspired many of us who are new to canolli. Great contribution, Audax!
Sawadee from Thailand
Kris
I had to see what you'd done with the challenge this month. Great job as usual:)
Thanks for stopping by with the kind words Audax! :) Your cannoli and the fillings looks amazing as always! The varieties you come up with are just amazing! :)
Hello Audax I'm FLB,
thank you very much for your visit.
You made some sensational cannoli, so golden and blistered as they should be. And the fillings... Oh my, they are not of this world! Their colours, the exotic ingredients, all amazing. I will keep on visiting your blog, I want to learn from you. Big hug from Madrid.
Ciao Audax, thank you so much for your nice comment ! Your cannoli are so wonderful I would have loved to partecipate to your party !!!
Amazing! These look delicious! I love the variety of fillings. Kudos!
Haha thank you! I really love your cannoli fillings. So interesting and colourful:)
Heippa Audax, terkkuja Suomesta!
Would have never known you were born in Finland! Thanks for stopping by on my blog.
Your cannoli fillings with all the flavours combined are just amazing.
I love all the fillings you tried...looks delicious! :)
Oooooo I LOVE all the colors and flavors that you used!
So imaginative!
Great, awesome, amazing cannoli!
Beautifully done Audax!!!!!!! WOW!! So many variations :) Everything looks so wonderful, I can imagine tasting each of them!
Beautiful job!
There are plenty of places to get cannoli from. Good ones too! However, it does depend on where you live. Leichhardt, Haberfield & Five Dock are good places to start but are not the only places though.
Found it interesting that you filled a set of your cannoli with chunkies, rather than a creamy-like filling.
Wow - I barely got my cannoli completed and you have all sorts of beautiful combinations both sweet and savory! You're an inspiration...your cannolis look wonderful!
Wow, I see that you've lived up to your reputation again :) So many beautifully blistered cannoli and all those flavours! Great job!
Audax, what GREAT cannoli! I am especially loving the savory ones...I'm going to have to try that, too...and with the small size, a perfect appetizer two-biter.
Thank you for stopping by my blog. This is my first challenge, and I'm looking forward to much fun with this!
Happy Holidays!
Forget the bbq - just give me a plate and I can make the savory and the sweet one perfect meal! They are beautiful, Audax!
Lovely as always Audax! I love the savory cannoli in particular. I may be wrong, but they seem to have a vaguely Japanese theme...:) I am always so impressed with the variety in your challenges and the combination of flavors you use, most of which I would never think to try. Your beautiful work is inspiring me to be more daring and creative - I know I can always come here for ideas! Keep Australia daring!
Wow! Your Cannolis look fantastic! Way to go with the challenge... I love the multi-colored fillings :)
Wow -- well look at that. Those canoli fillings are amazing and creative. Love what you've done with the place!!
Wow, you're my hero! Very, very impressive display (as always) and what innovative flavor combinations!
Gorgeous cannolis!
I skipped the cannoli challenge...could not get excited about it with all the Thanksgiving related cooking I had to do...
I'm looking forward to this month's challenge though!
Audax as usual FANTASTIC!! Your challenges are first rate and your imagination don't have limit...these cannoli sweet and savory look DELICIOUS!!
YOU ARE AN ARTIST!!
Hugs from Spain
Eva
Well done Audax...love what you did with challenge.
I'm always amazed by the amount of things you manage to do!!! Great stuff!
What a lovely range of flavours! Awesome cannoli!
I would never understand how come you always finish you challenge first,
And still make it in hundred different shapes and flavors,
And it always looks perfect.
You are a true daring baker no doubt about it!
Your cannoli look great
And wtg for making all those different fillings, each of them sound delish!
Wtg!
And greetings from Israel
Inbal
Your cannoli look amazing! I am not sure that I have heard of savory cannoli- quite clever!
Hey! WOW! Cannoli from fairy town! Boy, the creativity you have... you always come up with the most whimsical ideas!
Your cannoli look great! Love the colorful fillings.
Audax, is everything alright? Love to see you blogging again...
Meanwhile, Merry Christmas and Happy New Year!
I have something for you at my blog...
http://bakeinparis.blogspot.com/2009/12/december-gratitute.html
Sawadee from Bangkok,
Kris
Audax? Are you ok? I miss you
Missed you this month, Audax! Hope all is well, and Happy New Year!
I was so looking forward to your gingerbread house.}:(
I hope you did indeed finish it and will post about it soon.
I miss seeing you in the forums too.}:(
Hi Audax...just saw your posting on the DB message boards. Eek! Hope all is better in Oz, and that mum's OK, too. A happy, HEALTHY and sweet-filled new year. I also have a recipe for brownies using condensed milk that I think would be perfect for you to give a try. ;-)
If you want to look ed hardy clothes and feel sexy, a Christian audigier maternity cocktail ed hardy shoes dress may be the ed hardy outlet fashion choice. There ed hardy Bikini are a variety ed hardy hats of cocktail dresses ed hardy swimsuits available, from a sexy ed hardy clothing black to an eye catching red. You can ed hardy glasses either choose a dramatic wrap-dress ed hardy or a sophisticated jersey dress. There ed hardy iphone cases are a variety of styles, patterns, and designs ed hardy dresses to suit any occasion. If you are looking for a bit more ed hardy Jackets dazzle, consider a comfy waist band mini skirt.
Hey!
My name is Nafissa, I'm 17 and I love cooking!
I'm so glad to be on your beautiful blog with your beautiful recipes!
Here is my blog: http://lesdelicesdenafissa.kazeo.com
I hope you will love my recipes too (:
Byeeee
Post a Comment