Mirror Glaze Recipe Includes a Vegetarian Version

mirror-glaze-recipe

The Mirror Glaze Recipe that has taken the world by storm has just hit Gretchen’s Bakery!

Woohoo! I’m finally on time with a current trend! YAY ME!

I just had to get on board with this one, since well….look at that beautiful shine!

Olga Noskova’s viral Instagram pictures of her fabulous mirror cakes have created such a buzz about this not so new technique.

Mirror glazing has been around for decades (yep, I learned this way back when I was a youngin at the good ol’ Culinary Institute of America!)

However this is a slightly different recipe that has been trending and I have to say~ I LOVE IT!

So thanks to whoever shared this recipe (since Olga is keeping her exact recipe under tight lock and key) it is pretty much the same recipe I have seen being passed around the “net” which includes sweetened condensed milk and gelatin.

Now for the best news of all! I HAVE A VEGETARIAN VERSION FOR YOU!!

Yes that’s right~ Agar-Agar to the rescue since let’s face it, we all sort of close our eyes and pretend gelatin is not realllllllly what we all know it is 🙁

But I have included both versions since I know many will not get Agar and vice versa; so today we have a DOUBLE WIN!!

Mirror glaze for everyone!! Wooohooo!

Ok, so in addition to the mirror glaze recipe I have also created a new mousse dessert, the Chocolate Coffee Raspberry Mousse Bombe.

But don’t be confused ~ if you are here simply for the Mirror Glaze recipe, just grab it below and you can skip forward to 5:15 minutes in the video for the gelatin version and 7:42 minutes for the Agar version. Easy easy!

But for those who want to walk with me into Building on Recipes Land…… you my friends will not be sorry!

I will have you making these professional style Mousse Bombes in no time!

No Fear! Gretchen is Here! LOL (“Omg you’re so conceited………”)

Oh wait, a couple things before we get started.

You will need a few specialty things if you want to make them the same as me you will need the silicone molds and a few chocolate covered espresso beans.

Here’s a link to a cheaper Fleximold Sphere Mold

Gel paste food color for making vibrant colors and the gold luster dust and vodka (vodka is best since the alcohol gives this really cool water beading effect since the alcohol is constantly trying to evaporate out) but for those who are opposed to alcohol in all forms, you can simply sprinkle the luster dust over the mirror glaze at the end.

An instant read thermometer is helpful since you don’t want scrambled eggs in your Pate Bombe.

and last AGAR POWDER for all you Veg Heads! 🙂

And last but don’t forget to bake yourself a sheet of chocolate cake for the discs!

½ Recipe of my Chocolate Buttermilk Cake will be enough – bake the entire batter into a 12″ X 18″ pan and this can be done a week ahead of time if you want to get all crazy efficient like I always do! Click here for more about Freezing Cake Layers!

All of the recipes below are worked out to yield 18 individual mousses or 1- 10″ Entremet

5.0 from 22 reviews
Mirror Glaze Recipe ~ Gelatin Version
 
Author:
Ingredients
  • White Chocolate Couverture 8 ounces (220g)
  • Sweetened Condensed Milk ½ cup (140g)
  • Granulated Sugar 1 cup (200g)
  • Corn Syrup ¾ cup (245g)
  • Water 7 tablespoons (100ml)
  • Water (yes 2 measures) ¼ cup (60ml)
  • Powdered Unflavored Gelatin 4 teaspoons (16g)
Instructions
  1. Bloom gelatin in first measure (100ml) of cold water.
  2. Combine the corn syrup, second measure of water and sugar in a heavy bottom sauce pot and bring to a boil
  3. Add the bloomed gelatin and the condensed milk and whisk smooth
  4. Pour the entire hot mixture over the chocolate and whisk smooth
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cakes & pastries once it has cooled to 80 or 90°F
Notes
Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days.

The mirror glaze will stay shiny for a day or two. I find it gets more dull when I put it in the refrigerator.

The glaze itself (when on a cake or pastry) does not need to be refrigerated, however the determining factor for this is the filling of the cake- as you see here I have mousse bombes so they must be refrigerated.

You can glaze regular cakes that are coated with buttercream with this icing too, and you can also substitute any chocolate for the white. However you can only color the white version

You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator
 
5.0 from 22 reviews
Mirror Glaze Recipe ~ Vegetarian Version
 
Author:
Ingredients
  • White Chocolate Couverture 8 ounces (220g)
  • Sweetened Condensed Milk ½ cup (140g)
  • Granulated Sugar 1 cup (200g)
  • Corn Syrup ¾ cup (245g)
  • Cold Water 7 tablespoons (100ml)
  • HOT Water ½ cup (120ml)
  • Powdered Agar 4 teaspoons (16g)
Instructions
  1. Bloom agar in the HOT water (120ml), let stand 5 minutes
  2. Combine the corn syrup, the other measure of COLD water (100ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150°F add the bloomed agar and bring to a boil.
  3. Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
  4. Pour the entire hot mixture over the chocolate and whisk smooth
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cakes & pastries once it has cooled to 80 or 90°F
Notes
Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days.

The mirror glaze will stay shiny for a day or two. I find it gets more dull when I put it in the refrigerator.

The glaze itself (when on a cake or pastry) does not need to be refrigerated, however the determining factor for this is the filling of the cake- as you see here I have mousse bombes so they must be refrigerated.

You can glaze regular cakes that are coated with buttercream with this icing too, and you can also substitute any chocolate for the white. However you can only color the white version

You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator
 
5.0 from 22 reviews
Raspberry Gelee
 
Author:
Ingredients
  • Raspberry Puree 1 cup (240ml)
  • Water ¾ cup (180ml)
  • Corn Syrup ¾ cup (180ml)
  • Granulated Sugar ¾ cup (150g)
  • Agar Powder 1 teaspoon
Instructions
  1. Combine the agar powder and the granulated sugar, set aside
  2. In a heavy bottom sauce pot combine the water, puree and corn syrup and heat to approximately 150°F
  3. Add the sugar - agar mixture and heat to boiling while stirring.
  4. Once it boils - let it rapid boil for about 3 minutes then pour into a 1/8 sheet pan lined with plastic wrap.
  5. Cool at room temperature or in the refrigerator until set, then cut into discs or shapes.
 
5.0 from 22 reviews
Chocolate Coffee Mousse
 
For those who want to use the traditional gelatin in this recipe as well, you will simply use the same quantity in powdered gelatin as listed her for agar.
However gelatin must be bloomed in COLD water and NOT BOILED. You will just melt it and add it to the pate bombe similarly as shown in the video. Click here for more about gelatin
Author:
Ingredients
  • Chocolate Couverture 56-72% 6 ounces (170g) (approx 1 cup chopped chocolate)
  • Heavy Cream 1½ cup (360ml)
  • Granulated Sugar 2 Tablespoons (28g)
  • Eggs large 2 (100g)
  • Instant Coffee 1 teaspoon
  • Agar Powder 2 teaspoons
  • Hot Water ½ cup (120ml)
  • Coffee Extract 1 teaspoon (5 ml)
Instructions
  1. Melt the chocolate and keep warm
  2. Whip cream to medium soft peaks and reserve in the refrigerator
  3. Bloom the agar in the HOT water let stand for 5 minutes, then bring to a boil in a small sauce pan and let boil for 1 minute to activate.
  4. Prepare the pate bombe with the eggs, sugar and instant coffee. Whip over a double boiler until 170°F
  5. Add the melted hot agar and then add the chocolate
  6. Whip all smooth and cool to 80 or 90°F
  7. Add a little of the whipped cream to lighten, then fold in the rest of the whipped cream
  8. Pipe mousse immediately into molds
  9. Assemble the rest of the cake as shown in the video
Freezing tips from a faithful Gretchenator:

I froze 2 dozen chocolate mousse bombes, with your mirror glaze recipe, on July 2nd  (I made 6 dozen total for the 4th of July and froze 2 dozen to enjoy later), and I removed 4 of them from the freezer today, and the mirror glaze still looks perfect.  I was very careful to place them in a container without allowing them to touch, then I placed a paper towel on top of the container, and pressed the lid on top of the paper towel, forming a gasket.  I kept these in the back of the freezer, buried under other frozen products so repeated opening and closing of the freezer door would not cause any sweating or freezer burn.   After a month in cryogenic suspension, they look and taste fantastic, just like the day they were made.

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Cream Cheese Buttercream Recipe

Finally a cream cheese buttercream recipe that tastes amazing AND is stable for piping decorations, icings cakes, icing cupcakes!

As I mention in the video below this may seem like “the long way around” and I will admit~ it is.

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Irish ~ Italian Meringue Buttercream Recipe

IRISH-ITALIAN-MERINGUE-BUTTERCREAM

What do you get when you cross and Italian with an Irishman?

ONE AMAZING BUTTERCREAM RECIPE!

Yes folks this is my recipe for Italian~Irish Cream Buttercream.

This is the very same recipe I am using for my Guinness Cupcakes and Irish Car Bomb Cheesecake.

Yes, you read that correctly……

But let’s focus for a moment! Stay with me!

We have to prepare this buttercream before you can even dream about wrapping your lips around those bad boys.

You can use this exact same addition of Irish Creme & Chocolate with the Swiss Buttercream & even the American Buttercream too!


Irish - Italian Meringue Buttercream Recipe
 
Author:
Serves: 8 cups
Ingredients
  • Egg Whites 7 large (210g)
  • Granulated Sugar 2 cups (400g)
  • Water 1cup (237ml)
  • Unsalted Butter 5 sticks (1lb 4oz) (566g)
  • Solid Vegetable Shortening 1 cup (226g)
  • Vanilla Extract 2 Tablespoons
  • Irish Cream Liquor ½ cup (120ml)
  • Chocolate Couverture ½ cup (85g)
Instructions
  1. In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
  2. Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
  3. Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
  4. As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
  5. Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
  6. ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
  7. Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
  8. Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
  9. Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
  10. Add the vanilla extract
  11. Switch to the paddle attachment and add the Irish Cream and melted Chocolate and mix until smooth
 

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German Chocolate Cupcakes

german-chocolate-cupcakes

Just when you though the German Chocolate Cake could not get any better, I present to you a NEW RECIPE for German Chocolate Cupcakes!

For those of you who have already tried the original version and LOVED it, then simply use that filling to fill your cupcakes here, The End.

BUT for those who did not particularly care for using the egg yolks recipe and asked me for a different way to prepare the German Chocolate~ who loves ya babe?

I do!

And I LOVE my soft caramel recipe so it is a win-win!

A quick history of the German Chocolate Cake (or cupcakes) is that it is not from Germany.

After all I’m not so sure coconuts are native to Germany?

The name for the German Chocolate Recipe comes from the German’s BRAND of Chocolate that was used in the CAKE RECIPE, not exactly the filling.

But this coconut-caramel-pecan filling has become famously known as: German Chocolate Filling.

Ok enough history! Now on to the CUPCAKES!


German Chocolate Cupcakes
 
In the video I only made 6 cupcakes, but the recipes below are all worked out for 12 cupcakes
You will most likely have extra chocolate buttercream since ½ recipe is more than enough, I just find it difficult to make a ¼ recipe
This is a building on recipes project so be sure to prepare the base recipes of buttercream and chocolate cake ahead of time
Author:
Serves: 12 cupcakes
Ingredients
  • ½ Recipe Chocolate Cake
  • ½ Recipe Chocolate Buttercream
  • GERMAN CHOCOLATE FILLING FOLLOWS:
  • Granulated Sugar ½ cup + 2 Tablespoons (125g)
  • Sweetened Condensed Milk ⅓ cup (90g)
  • Water 3½ Tablespoons (50ml)
  • Corn Syrup ¼ cup + 1½ Tablespoons (107g)
  • Unsalted Butter 3½ Tablespoons (50g)
  • Salt ¼ teaspoon
  • Vanilla Bean 1 Or 2 teaspoons vanilla extract
  • Sweetened Flake Coconut ½ cup (50g)
  • Chopped Pecans ½ cup (85g)
Instructions
  1. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  2. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  3. Once it reaches 230°F add the butter and then bring to 240°F while stirring constantly
  4. When it gets to 240°F add the salt, remove the vanilla bean (or if using extract add it now) and then pour into a heat proof bowl
  5. Add the coconut and pecans
  6. Cool before filling cakes or cupcakes.
  7. Assemble cupcakes as shown in the video
Notes
This filling should not be refrigerated or it will make the caramel too hard to eat.

If you do refrigerate it, be sure to bring to room temperature before serving
 
Original German Chocolate Filling Recipe
 
This is a larger recipe for filling 1-8" cake or 4dz cupcakes (you may want to divide it in half)
Author:
Serves: 3 Cups
Ingredients
  • Sweetened Condensed Milk ¾ cup (234g)
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 8 tablespoons (113g)
  • Egg Yolks 2 (36g)
  • White Chocolate 4ounces (¾ cup) (113g)
  • Sweetened Flake Coconut 1 ½ cup (150g)
  • Lightly Toasted Pecan Pieces 1 cup (110g)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. In a medium heavy bottom sauce pot combine the condensed milk, salt and butter together.
  2. Stirring constantly over medium - high heat until butter is melted.
  3. Add the egg yolks and melted white chocolate and continue stirring constantly to avoid burning the mixture (sweetened condensed milk burns very easily)
  4. Cook until the mixture reaches 170°F on an instant read thermometer and then add the toasted pecans, coconut and vanilla extract.
  5. Cool completely before using
Notes
This recipe must stay refrigerated until serving

Store in the refrigerator for up to 1 week
 

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Italian Meringue Buttercream

italian-meringue-buttercream

Since my Swiss Meringue Buttercream has surely lived up to it’s name of “World Famous”! it seems about time to add to our repertoire yet another variation of buttercream.

The Italian Meringue Buttercream. For those who are looking for a silky smooth way less sugar recipe this one is for you!

Some people claim that Italian Meringue Buttercream is way more stable as compared to Swiss Buttercream due to the cooking of the sugar and the thick meringue that is created through this process.

I’m not sure I disagree, but I would note that if you are making a Swiss Meringue properly (thick meringue is the key note in that recipe as well) then they are both quite stable in my experience.

Italian Meringue requires an a candy thermometer to properly cook your sugar.

Italian Meringue Buttercream has the claim to fame of being less sweet than the other buttercreams and it is a bit more stable due to the way we cook the sugar syrup and prepare the meringue.

Check it out and decide for yourself which you love the best!

Now some of you may notice that in the video I had only 4 sticks (454g) of butter whereas here in the written blog post I have 5 sticks (565g)

Because I wanted to be sure my buttercream was super extra stable I decreased the butter by 1 stick (113g) and increased the shortening ratio by that same amount (1 cup or 113g).

So you see you can play around with ratios here; use all butter if you do not want shortening, or use a combination like I did, but be forewarned that much of the stability of any buttercream comes from the shortening.

So to be clear the total amount of FAT (butter, shortening or a combination of the two) is 765g or 3¼cups

 

Please read all the way to the bottom of this blog post as there are many Most Asked Questions and some troubleshooting that I address below! thanks!

You can add flavors to this buttercream the same as you would for the American Buttercream & Swiss Buttercream CLICK HERE FOR MORE


5.0 from 20 reviews
Italian Meringue Buttercream
 
Butter is to be at room temperature and softened to the same consistency as the shortening
Author:
Serves: 8 cups
Ingredients
  • Egg Whites 7 large (210g)
  • Granulated Sugar 2 cups (400g)
  • Water 1cup (237ml)
  • Unsalted Butter 5 sticks (1lb 4oz) (566g)
  • Solid Vegetable Shortening 1 cup (198g)
  • Vanilla Extract 2 Tablespoons
Instructions
  1. In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
  2. Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
  3. Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
  4. As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
  5. Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
  6. ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
  7. Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
  8. Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
  9. Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
  10. Add the vanilla extract
  11. Switch to the paddle attachment and mix on low- medium speed until smooth
Notes
THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer

If you decide to store it in the fridge/freeze, you will have to bring it back to room temperature before re using.

Take it out several hours before you need it, and let it get to room temp, then put it back on the mixer with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth
For the MOCHA BUTTERCREAM & CHOCOLATE BUTTERCREAM variations you will do the same as for Swiss Buttercream or American Buttercream, this Italian version takes mix-ins quite well!

MOST ASKED Questions:

Q- “Can I use this recipe under Rolled Fondant Icing?”
A- “YES, you can use this icing under ANY Type of Icing, Rolled Fondant, Poured Fondant, Ganache, Whipped Cream…LIKE EVERYTHING!!”

Q- “What can I substitute for the Solid Vegetable Shortening, I don’t have that in my country?”
A- ” Please read SUBSTITUTIONS blog post”

Q- “Can I use all butter?”
A- YES

Q-”Can I use all shortening?”
A- “Yes!”

Q- “Can I use Margarine”
A- “Yes”

Q- “Can I use Meringue Powder?”
A- No, the point of making an Italian Meringue is to COOK the eggs to a completely safe temperature, Meringue Powder is not intended to use a 240 degrees F sugar syrup added to it.

Q- “Can I double this recipe?”
A- “YES, if your mixer bowl is large enough to accommodate that amount of ingredients DOUBLED. Be wary that the meringue alone with the single amount recipe comes just about half way to the top of the bowl-(IF you mixed it properly that is)”

Q- “How long can I store this icing?”
A- “4 days room temp, 2 weeks fridge, 2 months freezer”

Q- “Is it safe to eat raw egg whites?”
A- “Please read to the bottom of this post.”

Q- “Can I use a hand mixer if I do not have a Kitchen Aid?”
A- “Yes. However you must make sure that your meringue is STIFF STIFF STIFF! This is the most important step in this whole recipe and why so many have trouble. You must get that meringue as stiff and glossy as possible, and the hand mixer, well… it takes a very long time to achieve this.”

 

The debate on raw egg whites: The trouble is in the yolks, never the whites. At school we were taught that you can leave the egg whites at room temperature for a week, and nothing bad would happen because the trouble is in the yolks. But only if the yolk is contaminated with salmonella, NOT ALL EGG YOLKS ARE DANGEROUS. The problem is, you don’t know when it is or isn’t contaminated.

Now keep in mind I also went to school almost 20 years ago and the world has changed, and our food supply has also changed due to the industry pumping out mass amounts of it to keep up with the demand, hence why our food has gotten so dangerous.

To avoid this “danger” you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. I do not feel there is a risk in this recipe whatsoever. But this should be a personal choice for each and every one of you. Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffon’s containing raw beaten whites require refrigeration to maintain their character, and an added safety factor. Such dishes might be considered low risk for healthy individuals.

To add colors to this buttercream, I recommend using Gel Paste Colors like Americolor or Chefmaster or an oil based color is great too, since this is a high fat recipe.
The gel paste color should be added at the end.
You may color the whole batch, or divide it up and color smaller portions at a time.
Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do.

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Cannoli Recipe

cannoli-recipe

I was never really a huge fan of the cannoli.

Until I started making my own.

I know, I know that sounds really egotistical, but it’s true!

This cannoli recipe (in my opinion) is one of the best.

There is just something super weird about that cinnamon oil ~ rubbery texture I’ve had in many other bakery cannolis that I just never liked.

I make my cannoli recipe with just a few very basic ingredients.

It is more of a cannoli mousse though, so it can be used not only to fill cannoli shells, but I love this recipe as a filling for my Cannoli Cake!

See what you think, and YES you can leave out the gelatin (or substitute with Agar Agar)

If you can get your hands on Impastada Cheese – EVEN BETTER!

But good ol’ ricotta works fine! Just try to get a brand that has very little moisture.

5.0 from 3 reviews
Cannoli Cream Recipe
 
Prep time
Total time
 
Author:
Serves: Yield 2 Qt Enough to Fill 12 Large Cannoli's or 4dz Mini
Ingredients
  • Ricotta Cheese 15oz container (420g) - *If you can get Impastada Cheese this is the best.
  • Confectioners Sugar 1 cup (120g)
  • Ground Cinnamon ¼ teaspoon
  • Unflavored Gelatin Powder 1 Tablespoon (8g)
  • Cold Water 3 Tablespoons (45ml)
  • Miniature Chocolate Chips 1 cup (175g)
  • Heavy Cream 1 cup (240ml)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. Bloom the gelatin in the cold water and let it stand to absorb for about 5 minutes.
  2. Meanwhile combine the ricotta cheese and the sifted confectioner's sugar together in a medium mixing bowl.
  3. Then add the cinnamon and vanilla extract.
  4. At this point the gelatin should be bloomed and you can now melt it over low heat in a small saucepot, or in a microwave safe bowl for only 5-10 seconds at a time until it is melted.
  5. Whip the heavy cream to medium peaks and then add the melted gelatin mixture while whipping on high - continue whipping to medium- firm peaks
  6. Fold this stabilized whipped cream into the ricotta cheese mixture in the bowl and then fold in the chocolate chips.
Notes
Fill your cannoli shells and serve immediately with a sprinkling of confectioner's sugar or transfer the entire recipe of cannoli cream to a clean container with a lid and refrigerate for up to 4 days.

You may fill your cannolis as you wish to serve them, but you should not fill cannolis more than 2 hours before serving them or the shells will absorb the liquid from the cream and your cannolis will be soggy.
Now to make the Cannoli Shells!

Here’s the deal with making your own cannoli shells, and I know I will get some flack for saying this, BUT- I really feel like some things are best left to the professionals!

Like the real deal professional companies that specialize in cannoli shell making!

There is something about frying at home that to me, is just not really my favorite thing!

I feel like it is dangerous #1 (unless you have a Self Contained Deep Fat Fryer which I do not~ and perhaps if I did, I would enjoy the whole process more, but honestly I am not frying enough to warrant this purchase!) and #2 it kinda stinks up the house!

There is a weird lingering smell that sticks around after a a frying extravaganza, and well….. if you do decide to do it BUY INCENSE! LOL

Ok, enough about my pet peeves on deep fat frying at home!

Now for you warriors in the kitchen let’s make some CANNOLI SHELLS!

5.0 from 3 reviews
Cannoli Shells Recipe
 
Prep time
Cook time
Total time
 
I am using a slightly tweaked up version of Alex Guarnaschelli's recipe for cannoli shells here.
I have found so many recipes to be slightly different in the type of acid being used, and she uses white wine which I happened to like the flavor it imparts to the dough. Others will use vinegar or marsala instead.
Feel free to use any recipe you like best and you can still follow the same method for mixing the dough and frying the cannoli shells as I show you here, I won't be mad if you get a different recipe!
Author:
Serves: 18-24 shells
Ingredients
  • All Purpose Flour 2 cups (250g)
  • Granulated Sugar 1 tablespoon (14g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter 2 Tablespoons (28g)
  • Egg White 1 (30g
  • White Wine ½ cup (120ml)
  • Egg White for sealing the dough *See below instructions
  • Vegetable Oil for frying *3-4 cups
Instructions
  1. Combine the flour, salt, cinnamon, and sugar together in a mixing bowl
  2. Grate in the cold butter and then work it through your fingers to a course meal.
  3. Add the egg white & white wine and mix to a soft dough
  4. Turn out onto a lightly floured surface & knead it gently until it comes together, then wrap in plastic wrap to rest for about 10 minutes.
  5. On a floured surface roll the dough as thin as possible (this is a nice pliable dough that is capable of rolling thin)
  6. Roll to at least ⅛" thick then cut out rounds that are 3-4" in diameter
  7. Start to heat your oil in a heavy bottom frying pan to 360°F on a frying thermometer
  8. Wrap the discs around the metal cannoli forms and seal the seam with a dab of egg white
  9. Drop carefully into the hot oil be careful not to splash
  10. Turn the metal tubes several times during the frying to brown evenly all sides.
  11. Carefully remove the tubes from the hot oil and transfer to a paper towel or a silicone mat until they are cool enough to handle
  12. Be sure to protect your hands from burning while you complete this entire process, I use thick gardening gloves to ensure I do not burn myself on the hot steel tubes as I slip the cannoli shells from the tubes
Notes
Cannoli shells will stay fresh wrapped well in an airtight container for several weeks.

Fill cannoli shells with cream just before serving to avoid soggy shells

ALTERNATIVE DOUGH RECIPE~ NO ALCOHOL

5.0 from 3 reviews
Alternative Cannoli Shell Recipe~ no alcohol
 
This recipe is from the Cake Boss for cannoli shells
Author:
Serves: 24 cannoli shells
Ingredients
  • All Purpose Flour 2 cups (250g)
  • Granulated Sugar 6 Tablespoons (85g)
  • Shortening 4 Tablespoons (56g)
  • White Distilled Vinegar 4 Tablespoons (60ml)
  • Eggs 4 (200g)
  • Cinnamon pinch
  • salt pinch
Instructions
  1. same method as for above dough recipe
 

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