Crunchy cannoli with custard cream: a sweet treat ready in no-time!

They are too delicious to not try them!INGREDIENTS
• 200ml milk
• 200ml shortening
• 300g wheat flour
 
For custard:
• 500ml milk
• 4 egg yolks
• 125g sugar
• 40g corn starch
• 1 stick cinnamon
 
METHOD

Remove a glass of milk from custard and heat the rest to a fire with a stick of cinnamon. When it reaches a boil, reduce the heat and let it simmer for two or three minutes so that the milk tastes like cinnamon. After this time, remove the cinnamon stick.
In a bowl, mix a glass of milk that you have shared with corn starch and mix until completely dissolved. Add sugar and 4 egg yolks. Mix well with rods. Pour this preparation into hot milk and, stirring with chopsticks, heat it until it thickens. The fire must be softened because the cream sticks easily to the bottom of the pan. When the cream thickens, remove from heat.
Pour the cream into the container and cover it with a transparent film. If the film comes in contact with the cream, you will prevent its crust. Let it cool out of the refrigerator.
Mix the lard (at room temperature) with milk in a bowl. Add the flour a little while mixing with a wooden spoon or silicone. When the dough comes off the walls, knead a little with your hands until you get a homogeneous dough. You should have a soft dough that does not stick to your hands.
Make dough balls about 15 grams or something smaller than a nut, and leave them on a dish in which you will sprinkle some flour. Make balls from the whole dough. Crush the ball on a floured work surface and place the canutillo on top. Roll it up like a roller, making sure that the two ends of the crushed ball meet. Fold the rifle with your hand on the table and you will see that it just takes shape. The video will clarify any of your questions. First, prepare all the hoops you can, this will depend on the amount of mold that you have.
Heat a large amount of olive oil in a pan to fry the canutillos (I used about half a liter). When the oil is hot, canutillos are placed. They should not be too attached to handle them easily. Donate them well and then remove them to a plate with absorbent paper. To unpack them, help yourself with paper towels or a cloth to hold them, because the metal of the earrings burns. With a little twist, you can easily open them.
Hooks: Put the pastry cream in the pastry bag and fill the canutillos. Since I have many holes in the center, I poured them a little inside and added more edges so that they were not too heavy. You can also fill them with a spoon. After completing the canutillos filled with custard, you can sprinkle them with a small amount of glass sugar. Do this with a sieve, and you will distribute sugar much better.

 
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