Just in time for Halloween and any celebrations you have going on we have these delicious Blackout Waffle Cone Cannoli with a Sweet Cherry Pastry Cream. Although making the cannoli is a little bit more work than usual, once you get rolling it’s pretty easy. The cherry pastry cream is really good and light. It makes these cannoli not feel so heavy so you can eat a bunch. Do you guys have any Halloween plans?!
Blackout Waffle Cone Cannoli with a Sweet Cherry Pastry Cream
Blackout waffle cones:
1 egg plus 1 egg white
1/4 teaspoon salt
1/4 cup plus 1 tablespoon superfine sugar
1/2 cup plus 2 tablespoons all purpose flour
3 tablespoons black cocoa powder
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
sweet cherry pastry cream:
1/2 cup frozen bing cherries, thawed, drained and pureed
2 tablespoons Luxardo (or other cherry liqueur)
1/2 cup plus 2 tablespoons sugar, divided
1 1/4 cups heavy cream
1/4 cup flour
1/4 teaspoon salt
4 large egg yolks
1. Waffle Cones: Pour all ingredients into a mixing bowl and whisk together until no lumps remain. Allow mixture to sit for 5 minutes.
2. Heat waffle cone maker to desired settings. Pour 3 to 3 1/2 tablespoons batter into the center of the waffle cone maker and gently press lid closed, completely.
3. Cook waffle cones for 3 to 3 1/2 minutes or until cooked through and slightly crisp.
4. Quickly lay waffle disc onto a clean towel and top one end with a clean and lightly greased handle of a whisk (about 1 inch thick cylinder). Using towel and whisk handle, roll waffle disc into a cannoli and hold, seam side down for 1 to 2 minutes or until shell cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the waffle cone maker)
5. Repeat until all batter has been used and cannoli shells have been made.
6. Sweet Cherry Pastry Cream: Place cherry puree and liqueur into a small saucepan, place over medium heat and bring to a simmer. Once mixture is simmering, add 2 tablespoons sugar. Stir until sugar has dissolved and mixture has slightly thickened. Remove from heat, set aside and cool completely.
7. Pour milk into a saucepan and place over medium-low heat and bring to a scald (you should see steam, but no simmer or boiling bubbles).
8. In a medium bowl, whisk together remaining sugar, flour and salt. Whisk egg yolks into the dry ingredients until a thick paste forms.
9. Meanwhile, create an ice-bath with 2 large mixing bowls and rest a fine mesh strainer over the top bowl.
10. Slowly pour hot milk into the yolk mixture, while whisking, until all of the milk has been added. Continue whisking for 1 minute. Pour mixture back into the saucepan and place back over medium-low heat.
11. Constantly whisk mixture until it thickens (will happen quickly) to a pudding consistency and wait until the thickened mixture barely begins to bubble.
12. Remove mixture from heat and strain into the ice bathed mixing bowl.
13. Fold in vanilla, cooled cherry puree and cool pastry cream, 10 to 15 minutes, stirring occasionally.
14. Cover with plastic wrap, directly over the surface, and refrigerate until pastry cream is completely chilled and set, 3 to 4 hours.
15. To assemble: Scoop pastry cream into a piping bag fitted with a large star tip and pipe cream into each prepared cannoli shell, piping half the filing into each opening of each shell. Repeat until all of the shells have been filled. Serve or refrigerate for up to 2 hours.