CANNOLO by Davide Del Chierico

Preparation

1. PUFF PASTRY CANNOLO DOUGH
   1. Mix all the ingredients (excluding the tourage butter) and let it rest in the refrigerator for 1 hour.
   2. Incorporate the tourage butter into the dough by giving it two the first two folds (one simple and one double).
   3. The next day, give two more double folds.
   4. Let the dough rest for at least 1 hour in the refrigerator before working with it.
   5. Roll th dough out to 1.5 mm thickness, from cannoli using a steel mold, and bake at 190°C (375°F) for 15 minutes.
2. RICH FROMAGE BLANC FILLING
   1. Whip the cream with 50g of sugar until soft peaks form.
   2. In a separate bowl, whip the egg yolks with the remaining sugar until quadrupled in volume.
   3. Combine the whipped yolks withe the fromage blanc, then folding in the whipped cream.
3. ASSEMBLY PROCEDURE

   Pipe the cream into each cannolo shell with the fromage blanc filling.