Cannoli with Vizyon Custard Cream Filling

Crisp, golden cannoli shells filled with a smooth custard cream that you simply whip from Vizyon Custard Cream Powder and cold milk in a few minutes. There's no stovetop custard to cook, and it's ready to pipe.

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  • Prep 45 min
  • Cook 15 min
  • Rest / set 30 min
  • Total 1 hr 30 min
  • Serves 12
  • Level Intermediate

Crisp, golden cannoli shells filled with a smooth, egg-free custard cream — and the filling couldn’t be easier. Instead of cooking a traditional custard on the stove, you simply whip Vizyon Custard Cream Powder with milk or water for a few minutes and it’s ready to pipe. It sets to that classic pale custard colour and rich creamy taste with no eggs and no fuss.

Makes about 12 cannoli. Contains milk.

Flavour ideas: make the filling your own

One of the best things about the Vizyon Custard Cream is how easily it takes on new flavours. Create variations by simply whipping a little Vizyon Concentrated Flavouring Paste through the finished cream until evenly coloured and combined. Then taste and adjust if required. Start with a small amount and build up — a little concentrate goes a long way.

  • Pistachio – a classic Sicilian pairing; finish the ends with chopped pistachios to match.
  • Lemon – bright and zesty for a fresh, citrus cannoli.
  • Orange – pairs beautifully with the cocoa shells and a few chocolate chips.
  • Strawberry – soft, sweet and a favourite with kids.
  • Raspberry – a tart berry note that cuts through the richness.
  • Banana – pair with chocolate chips for a banana-choc twist.
  • Caramel – rich and indulgent, lovely with a chocolate-dipped end.

Mix and match across a batch to offer a whole tray of different flavours from a single base cream — an easy way to add variety to a display case or dessert table.

Polen Food Oceania polenfood.com.au

Desserts

Cannoli with Vizyon Custard Cream Filling

Crisp, golden cannoli shells filled with a smooth custard cream that you simply whip from Vizyon Custard Cream Powder and cold milk in a few minutes. There's no stovetop custard to cook, and it's ready to pipe.

Makes About 12 cannoli

  • Prep 45m
  • Cook 15m
  • Rest / set 30m
  • Total 1h 30m
  • Serves 12
  • Level Intermediate

The recipe

Cannoli with Vizyon Custard Cream Filling

Makes About 12 cannoli

Method

Method

  1. Make the dough. Combine the flour, caster sugar, cocoa (if using) and salt. Rub in the cold butter until the mixture looks like fine crumbs. Add the Marsala, vinegar (if using) and egg yolk (reserve the white) and mix to a firm dough. Knead for 5 minutes until smooth, then wrap and rest in the fridge for 30 minutes.

  2. Whip the custard cream filling. Place the Vizyon Custard Cream Powder and cold milk in a mixing bowl. Whip on high speed for 3–4 minutes until thick, smooth and fluffy. For firmer piping use a little less liquid; for a softer cream use a little more. Cover and chill until needed.

  3. Roll and cut. Roll the rested dough out as thin as you can (about 2mm or less — thin dough is the key to crisp, blistered shells). Cut into circles roughly 9–10cm across.

  4. Wrap the moulds. Wrap each circle around a metal cannoli tube. Brush the reserved egg white where the dough overlaps and press firmly to seal.

  5. Fry the shells. Heat the oil to 175–180°C (use a thermometer if you can). Fry the shells (on the tubes) a few at a time for 1–2 minutes until golden and blistered. Drain on paper towel.

  6. Cool and unmould. Let the shells cool slightly, then carefully slide them off the metal tubes. Cool completely before filling so they stay crisp.

  7. Fill the cannoli. Spoon the chilled custard cream into a piping bag and pipe into both ends of each shell until full. Fill just before serving so the shells don't soften.

  8. Garnish and serve. Dip the exposed cream ends in chopped pistachios or chocolate chips, dust the shells with icing sugar, and serve straight away.

Equipment

  • Mixing bowl
  • Electric mixer
  • Rolling pin
  • 9–10cm round cutter
  • Metal cannoli tubes
  • Pastry brush
  • Deep saucepan or deep fryer
  • Thermometer
  • Paper towel
  • Piping bag

Chef’s tips

  • Adjust the consistency. For the Vizyon Custard Cream the official mixing ratio is 1 part powder to 2.5 parts liquid. Whip the powder with slightly less liquid for a firmer, pipeable cream or with more liquid for a softer finish.
  • Get the crispest shells. Roll the dough as thin as possible and keep the oil steady at 175–180°C — oil that's too cool makes the shells greasy rather than crisp.
  • Make it your own. Fold a spoonful of cocoa, a fruit filling, or a flavouring paste through the custard cream before piping for an easy flavour twist.
  • Short on time? Shop-bought cannoli shells work perfectly with the Vizyon custard filling if you'd rather skip frying.
  • Stable and versatile. The custard cream is freeze-thaw and bake stable, so it holds its shape and texture beautifully.

Storage

Cover the whipped custard cream and chill until needed. Cool the shells completely before filling so they stay crisp, and fill just before serving so the shells don't soften.

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/cannoli-with-vizyon-custard-cream-filling/

Cannoli with Vizyon Custard Cream Filling

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