Cannoli with Chef Frank & Beth

Beth is not only a wonderful person she is a great cook. Neither of us have ever made cannoli from start to finish. I think we both have made the ricotta filling, but never the shells. I had a ball cooking with her, I hope you enjoy the cannoli.

You can find Beth on
Instagram @mybubbieskitchen
Youtube    / @mybubbieskitchen  

Film, Editing & Production:Karen & Frank Proto

Original music by: Max Ludlow & Brandon Schock
  / brandon-schock  

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Cannoli tubes:https://amzn.to/3JPq8Jp
Pastry tips:https://amzn.to/3BUetat
Pastry bags:https://amzn.to/3zO6M2L
Cheesecloth:https://amzn.to/3pdmWxY
Microplane:https://amzn.to/3AcJTYc
Colander:https://amzn.to/3p7hv3w
Silicone spatula:https://amzn.to/3vVGFpq
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Food processor:https://amzn.to/3zNvAId
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Round cutters:https://amzn.to/3BVHJNQ
Tongs:https://amzn.to/3bOQMph
Orange flower water:https://amzn.to/3PaqifH
Vanilla paste:https://amzn.to/3p8wJVZ
Candied orange rind:https://amzn.to/3PkOgoq
Organic confectioners sugar:https://amzn.to/3QtwjVW
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Dji Osmo 4:https://amzn.to/2TZxiVw
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Shells (makes about 25 small)

1 3/4 cup/250 g all purpose flour
1 1/2 tbsp/ 18 g sugar
1/4 tsp salt
3 tbsp/43 g butter
1/3 cup/78 ml Marsala wine
1 egg

Fillings

Beth

1#/453 g ricotta strained
zest 1/2 orange
zest 1/2 lemon
1 tbsp/5 ml orange flower water
1 1/2-2 cups/170-240 g confectioners sugar
1 bag mini semi-sweet chocolate chips

Frank

1#/453 g ricotta strained
1/4 tsp ground cinnamon
1 tsp vanilla paste
1 1/2-2 cups/170-240 g confectioners sugar
candied orange rind for garnish (see link above)