Hey, what's up guys, welcome back to Binging with Babish, where this week

we're using the mere mention of cannoli in "The Godfather" as an excuse to make cannoli, not to mention as an excuse to make

cannoli mold witch fingers. I mean how often we actually get the opportunity to do- oh oh! Okay. All right, enough horseplay.

Let's get down to business

And the first order of business is to drain some whole milk ricotta

In a fine mesh sieve for at least an hour in the fridge to get rid of some of the excess moisture

While that's draining

We're going to make our cannoli dough. This starts by combining 250 grams of all-purpose flour, 30 grams of powdered sugar, sifted

Sifted, no matter how much effort it takes. Two teaspoons cocoa powder

one teaspoon of ground cinnamon and 1/2 teaspoon of instant espresso powder

Which we're gonna pulse to combine in our food processor before adding 30 milliliters

each of Marsala wine and white wine vinegar

Then once that's nice and sandy

We're going to add 2 tablespoons of butter and one whole egg

Covering and processing for 30 to 45 seconds until our table just can't take it anymore

The whole world is shaking and a rough ball of dough forms

we regret buying that crappy little table top tripod, and bring our cannoli dough over to a

Lightly floured surface to knead for two to five minutes until it becomes silky and elastic. Then much like pasta dough

We're going to wrap it in plastic wrap and let it rest in the fridge for 1 hour

Making sure to slap it seven times because that's an Italian tradition that I just made up and getting ready to grease up our cannoli molds.

Normally, you just want to spray these down with Pam, but I don't have any Pam

So I'm going to drizzle them with vegetable oil and then roll them around in a rimmed baking sheet until they are evenly coated with lubricant.

Then, again, just like pasta

It's time to turn our dough out onto a lightly floured surface and roll out thin and wide.

We're aiming for one sixteenth of an inch thick. If you can't measure that, then who cares?

Just roll it out super thin and then we're going to grab a four inch wide

biscuit cutter and cut

What I'm guessing are about four inch wide rounds out of this piece of dough

Reserving the scraps and covering our dough rounds with plastic wrap wrapping our scraps in plastic wrap till we're ready to tap into that trap

I give up, that doesn't make any sense

Anyway, we're taking our dough rounds and we are placing our cannoli form into the center

brushing one side with egg white and wrapping it around the top placing the egg white brushed side over the other so it seals shut,

not unlike the loudmouth of a state witness after insert mobster joke here now if we're talking Italian pastry made in

1945 we're talking about deep fried in lard

Why, I'm not sure but all the Nonna recipes that I looked up all said, lard

So let these guys go for two to four minutes or until they are golden brown

flipping at least once if possible and then draining on a wire rack which unlike paper towels is going to help them prevent from getting too soggy.

Then while we let these guys get cool enough to handle

It's time to take our ricotta out of the fridge, strain out any extra drips of moisture

it has not yet yielded and then press it through the fine mesh sieve using a rubber spatula

So we get a super creamy, super fine textured ricotta, to which we're going to add

125 grams of sifted powdered sugar, this to make sure that we don't get any lumps of sugar in our

Cannoli cream and then using our whisk attachment, we're going to add a half teaspoon

Of ground cinnamon because we forgot and then we're gonna use the whisk attachment to whisk together our cannoli cream

We don't want to go too crazy

But we want to make this a nice, light, airy

Pastry filling for the decadently deep fried shells that now await us and I'm pretty sure I've covered this in previous episodes

But the best way to fill a pastry bag is by putting the guy into a drinking glass

nozzle down first and spreading the bag around the outside of the glass so we can just dump our pastry cream inside even though the

Shot is massively overexposed. That's better

do a little practice squeeze to make sure your

Piping skills are on point and then we just can't leave a dirty table like this

We have to clean it up with our fingers, and our mouths.

Alright, so now that the pastry shells have cooled off a little bit. It's time to separate them from their forms

Now these might stick a little bit if any errant egg white found its way outside the overlapping flaps of dough

But just be patient, squeeze and push and then set these aside to cool completely, before we begin the filling and decoration process.

Now, I personally like cannoli whose ends have been dipped in chocolate

I think it's a classy look.

There are a million in one ways to decorate cannoli, only you can be the Angelina Jolie of your cannoli

Sorry, Chef John, 's the best I could do. Once we've allowed the chocolate to harden up in the fridge for 15 minutes

We're going to start filling these guys with the cannoli cream

So start on one side and swirl in a circle until you filled the entire circumference of the interior of the cannoli

Does that make any sense? It'll make more sense when you do it for yourself

Just fill the thing with cream. And then it's time to talk garnishes.

Two very classic garnishes are finely chopped pistachios and miniature chocolate chips

We're just gonna dump those onto the open ends of each side of our cannoli

And then I'm going to leave three plain for posterity

But all of them are going to get a generous dusting of powdered sugar which for the third and final time has been, of course, sifted.

Plate them up all pretty and then decide which one you're gonna give a try for yourself

I think I'm gonna go for a

Chocolate chip one and I gotta say this is a Clean Plate club entrant. A light crispy deep-fried shell, a creamy and flavorful

Interior and fun, eye-catching garnishes. It's a Clean Plate club member for sure

But as has become the theme of last few episodes, I'm not gonna eat this entire plate of deep-fried sugar-coated decadence

I'm going to wrap it up and save it for a dinner party when my guests can induct it into the Clean Plate Club

Hey guys

I did a really fun project with Coppola Diamond Wines where we filmed a few videos and they're finally live

I created a few simple recipes that were inspired by summer adventures

You can check out the videos and recipes if you follow the links in the description

Coppola Wines. Cannoli. Francis Ford Coppola. Godfather. Are you getting the connection here?

If not, I'm sorry, but I think you'll enjoy the videos anyway