The Pastry Cream Cannoli that went viral on Reddit!

 

​"I never imagined my Pastry Cream would travel the world! In less than an hour, this photo went viral in the United States, climbing the Reddit rankings and reaching thousands of people. Here is the original recipe that won everyone over!

​🍦 The Recipe: Crispy Cannoli with "Extra" Pastry Cream

​To achieve these professional results at home, here is the gear I personally use:

• ​Stainless Steel Cannoli Molds: The secret to getting that perfect shape and ensuring the shell stays crispy. (Check out the ones I use here).
• ​Professional Piping Bag Set: For filling the cannoli with that "overflowing" precision you saw in the photo.
• ​Digital Kitchen Thermometer: The key to a lump-free Pastry Cream is precise temperature control.

​Ingredients for the Pastry Cream

• ​500ml Whole milk
• ​4 Fresh egg yolks
• ​150g Sugar
• ​40g Cornstarch (Maizena)
• ​1 Vanilla bean (or high-quality extract)
• ​Organic lemon zest

​Instructions

1. ​The Base: Heat the milk with the vanilla and lemon zest until hot, but do not let it boil.
2. ​The Mixture: In a separate bowl, whisk the egg yolks with the sugar until light, then fold in the sifted cornstarch.
3. ​The Blend: Slowly pour the warm milk over the egg mixture, whisking constantly to avoid curdling.
4. ​The Cooking: Return the mixture to low heat and cook until the cream becomes thick and glossy.
• ​Chef's Tip: Immediately cover with plastic wrap (touching the surface) to prevent a skin from forming!

The Golden Shell (La Scorza Dorata)

​To get that perfect crunch and the artisanal golden color you see in my photos, the secret is the frying temperature. We don't want them burnt; we want them cooked through and light.

​Ingredients:

• ​250g Flour (00)
• ​30g Lard (Strutto) – Crucial for the flakiness!
• ​30g Sugar
• ​1 Egg
• ​50ml Marsala wine (for that classic aroma)
• ​A pinch of salt

​The Technique:

1. ​Mix ingredients into a smooth dough and let it rest for 1 hour.
2. ​Roll it out very thin (almost transparent!).
3. ​Wrap around the stainless steel molds.
4. ​The Secret: Fry in peanut oil at exactly 170°C. This temperature ensures they are fully cooked and crunchy without getting too dark or creating those oily "industrial" bubbles.