Make Perfect Cannoli With Claire Saffitz | Try This at Home | NYT Cooking
Вставка
- Опубліковано 30 тра 2024
- Get the recipe: nyti.ms/3RSe7IK
Claire Saffitz is back! Her new recipe for cannoli is so close to the real thing, it’s like bringing Sicily to your kitchen. The dough is relatively simple: It comes together easily by hand and gets kneaded for several minutes to develop the gluten it needs to extend without breaking. For the filling, Claire flavors the ricotta with honey, vanilla and citrus juice and zest, though you could also use mini chocolate chips if you like.
------------------------------------------
VISIT NYT COOKING: cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
UA-cam: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production). - Навчання та стиль
Get Claire's cannoli recipe: nyti.ms/3RSe7IK
As if the New York Times will allow you to see the recipe without paying even more than the regular subscription.
So, someone, be kind and post the quantities here. Thanks.
Hi, can I substitute lard with butter in the dough?
Butter won't work properly but Crisco will be almost identical to lard.
Dough -
1cup/135 grams all-purpose flour, plus more for kneading
2tablespoons granulated sugar
½teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton coarse kosher salt
½teaspoon ground cinnamon
1ounce lard or refined coconut oil, chilled
1large egg
¼cup dry white wine
8cups neutral oil, such as peanut, for frying
Filling is totally subjective but recipe says 16oz ricotta for that many shells.
To get The Bear experience, have an enraged uncle throw a fork into the cannoli when you're finished. Thanks for the video Claire and Nyt!
Don't forget to have a shouting match with your mom in the kitchen!
Explain plz
@@Comptonisait’s a reference to an episode of The Bear television series where there is a shot of a cannoli with a fork
My sicilian aunt easy recipe for about 10-14 shells is:
125g semolina flour (this is the most important difference I think... this is a south italy recipe and most south italy recipe use semolina durum flour)
13g pork fat
A Pinch of Vanilla
Half egg (the other half to close the shells)
3g cinnamon
10g marsala or whisky
10g sweetened coffee
It will start as a really dry dough, if needed add a little bit of coffee or marsala but keep in mind that it should stay really dry. Work it a lot or use the pasta machine to make it thin like 2-3mm.
Close all the shells but keep them wide compared to the internal mold.
Fry in peanut oil or pork fat (traditional). Remove the mold and fry a little bit more for the color.
If any shells will open it's not the end of the world, it will still be amazing. Remember to only put ricotta when you want to eat them. A secret that my aunt said to me if you need to fill them before is to cover the internal shells in chocolate, wait until the chocolate is hard again, they will stay crunchy if you do that even if you fill them with ricotta the day before.
Thanks!
Thank you
I so enjoy Clare’s teaching of techniques and the way these videos are shot and edited. I don’t like cannoli, still watched the whole thing
This is the best way to end 2023. Claire is such a pure soul!
Claire is just…perfect, she calms me down when a day has been hectic ❤
@ainemarlow3709 JUST STOP. No-one wants to hear about your mental illness anymore than we want to hear about your varicose veins or your heartburn! Just so self-centered! Just stop!!!
We love Claire Saffitz and everything she bakes / fries 😋
A DIY alternative to cannoli moulds is to make them by wrapping heavy duty aluminum foil several times around a dowel or broom stick.
or wooden spoon!
Is this before you fly away? :)
Vaughn coming in SWINGING with the "Fry This At Home" pun 😂
Claire's tip of pushing the ricotta through the sieve for a luxurious texture is genius!
Please make a video with Vaughn & Claire - it'll be pure gold
Omg yes!
So i made this recipe and guess what was my new year present from my wife! Nytimes cooking yearly subscription 😂
As a Sicilian, I was so nervous to watch this video because I love everything Claire does, but there’s a lot of bad cannolis out there and they are my favourite dessert. I should have known Claire would never let me down! They look beautiful, and don’t stray dramatically away from tradition which i appreciated. Great job as always!
My Nona never did them in circles..she actually did cut squares from large sheets instead of the circles you did so the rhombus made actual perfect sense to me!
Those metal cannoli molds make this job so much harder then it needs to be!! My beautiful 1st generation Italian momma would use Bamboo! AND it floats not sinks like these metal rods. Also they're usually larger so you can just wrap them around and avoid the overly gentle wrap process described here.
Love this recipe, and I love Claire even more, but I find the "no need to turn on the oven" argument rally funny, as if pushing a few buttons is more work than setting up a frying station 😄
I think it's more about taking up oven space (when you might be cooking a christmas meal, for example) and/or overly heating the kitchen (of course, more of a concern in the summer)
OMG I love the cannoli chips and dip idea!
So skillful, so artful. I'll give it a try! Thank you.
Happy Holidays. Wishing you all the best.
Wow, those look amazing!
Love this, I am Greek and love, love, love Diplas, and my husband is Italian, so the Cannoli is definitely a must-make recipe, joined Patreon - cannot get enough of your "Claire Creations" Happy Holidays :)
Thank you Claire … you’re so good at what you do.
I love cannoli! And you made this look so accessible to actually make at home!
This seems really do-able and so fun!
Looks pretty yummy. Thanks for the video
Really great vid. Helpful tips for the frying.
I LOVE cannolis!
Happy Holidays Claire :)
I would love to make my friends some cannoli chips and dip. That sounds like a great appetizer!😋
8:10 new england accent coming through 😆
It's a safaaa bet
Claire is a baking angel 💛💛💛
Claire getting that flick of ricotta reignites hope in the world for me
Those look yummy. I’ve been in Sicily for a month and worry I could explode. But this is inspiring me to try just one more… :)
Claire - thank you for this. I have the moulds but probably would've done it wrong. They remind me of brandy snaps.
I moved from NJ to Georgia many years ago. I've had cannolis a handful of times since I've been here. None have compared to the ones I used to buy from Italian bakeries.
Try living in the middle of the Fla Panhandle. Nada.
one of the my favourite cannoli places near me makes cannoli chip and a tub of filling, it's like grown-up Dunkaroos.
Can’t beat my Grandma cannoli. Brought family recipe from Sicily. Authentic, delicious!
yum
Woo hoo! Claire is back on NYT!
THAN YOU THANK YOU. I love cannoli and here in Switzerland is very hard to find
This is so interesting- how do places that make a lot of cannoli suspend them? I’m so curious! Can’t wait to try this at home ❤
QUEEN HAS ARRIVE 😂❤
Queen
Claire had to order steel cylinders... Takes me back to the BA Gourmet Makes days; she used those for many reverse-engineered recipes.
Totally. I can't remember the challenge but I remember there were many attempts and cannoli molds were involved!
cannoli are the best
Can one use a finer sieve? I have a professional very fine hoop I purchased at a garage sale so very fine. I was told the chef used it to push mashed potatoes through to create an amazing texture.
👌 i like it
I wish I was there. The last time I had them was in Italy and in NYC
Would love a Canele making video!
I freakin LOVE a good cannoli.
😋
Beach-combing replaced wine tasting as his new obsession.
I see Claire, I click.
Honestly these look totally bomb
I’d love to see more of Obi-Dad Kenobi😂
Obi-Dad: “Kenobi”? I changed my last name to “Cannoli”
if it's claire, i'm watching !!
did I say that back those times I did on of those bars
I've yet to have a cannoli myself and have been making to try it. Might be a good excuse after making Claire's Carrot and Pecan cake 3 times in the last few months. The best carrot cake I've ever had.
***How many times can you reuse oil and how should you keep it during uses?***
could you use something like wanton wrappers to make the shells (asking for those of us that might have mobility issues)
It couldn't be bad to have them with a nice ricotta filling! Obviously won't have the same flavour but I think it sounds like a nice shortcut approximation. Maybe you could sprinkle with some cinnamon or have it with marsala
I’d order so many more packages
seeing Claire here makes me go back after $100 challenge
You want to know something sweetheart I don't think they had those back in the days I'm sure they use other methods to make the shells for the cannolis but it does look good
are gingerbread houses not happening this year??
Oh a tortilla maker would be great for getting a good circle ans eveness
basically, i love her recipes and break-down! i enjoy a drinking game to go along with her videos…basically
Ohhh, these look amazing! And delicious! To the person who doesn’t like cannolis…there are very bad cannolis out there! Perhaps that’s all you’ve had (or maybe you have dietary restrictions). 😓 Good ones are marvelous, and Claire’s are out of this world, I’m sure!
Did I hear correctly that her and her husband find it hard to finish one bottle of wine? 😃
Ive been using the old container technique for the oil forever. I hate when I see people trying to push products for that when you could just use what you already paid for.
Maybe a mold coukd be made out of crumbled up tin foil, The basement xhocolate cannoli bakery in Little Ita;y, have long lines ,
Good recipe, but why not make the cannoli dough thinner the first time « rolled » to avoid the duplicate rolling?
Claire is more beautiful every day 💖👑
Do I spy What's For Dessert on the shelf back there??
What can i use instead of wine i dont want alcohol
I’m pretty sure the wine will cook out but other alternatives are wine vinegar. Maybe water would work ? but I believe it wouldn’t cook out as fast as?
the alcohol content cooks out when fried
Try ice chips for the liquid. It’s not the same as the alcohol because just using water risks creating more gluten unlike the alcohol, and the flavor from the grape won’t be there. But the filling overwhelms it anyway.
Coffee or water
Has anyone tried this recipe in an air fryer? If so, what were the results?
Thank you in advance!
At the beginning she said she didn't want a cookie like texture, then said that's what she liked about it 🤔
don't side I'll go next gen
Is pork section a thing? I've never seen that. Is it special lard she is using and not the kind on the shelf with the cooking oils?
What do you mean? Lard can be made solely of pork fat
If you make friends with a good butcher, you can ask for “leaf lard” from around the kidneys, which is the best cut of fat for this and pie shells.
@@ericpmossdefinitely leaf lard
I love the way she cleaned up the spilt filling at 9:19 and then she licked her finger right away, I would've done the same exact thing
Just use a large grater to cut the fat in.
The Perfect Cannoli with Claire??! What gets better than this??! I KNOW. Having Claire come visit us at our Test Bakery and Mill in Lynn, MA. We created One Mighty Mill when we realized there was a systemic issue with how we farm and process wheat in the United States. For too long, industrial flour (and many other industrial foods) has been damaging our health and the planet. Industrial flour is made from wheat that's been grown with harmful farming pesticides and is then roller milled. The roller mill strips OUT the wheat berry's naturally nutrient-rich bran and germ all for sake of cheaper costs and longer shelf life. There’s no wonder so many people avoid gluten and wheat 🙁 That’s why we are on a mission to fix flour by following a time-worn tradition of milling.
Makes me not hate my small amount of Greys considering I'm a year older and blonde, the transition won't be as noticeable. Kinda like Steve Martin. Nobody remembers him going grey. They just think of him as always grey but the first years of his career, he was blonde with darker roots but he was grey relatively young. And she looks great with the grey. Someone said she had poliosis which is a lack of pigment in a specific spot. But she would have that same grey spot no matter the age and it wouldn't get bigger when gets us obviously getting more and more grey. Either way she's beautiful with a delightful personality.
May I use another butter instead Lard ?? I'm not a pork eater...
She mentioned refined coconut oil
Butter Is usualy the best substitite for pork fat, the result differs a bit in texture and taste, but for this recipe It works. Most Sicilian dessert have pork fat in the ingridients, so if you don't likes It or are vegeterian try butter, avoid oil for recipies likes this
The deep frying isn't scary, I just find it wastfull, since I rarely do it.
Sicilians insist on tubes made by of wood. Wonder what differences result from metal ones.
Wood hold mousiter so that might be why
Velveeta Walk Closenough Than Cita Rom An Peta Bark
Daweao Cit... Did The Table Tilt Or Were You Ahead Of Aaliyah
This looks like a good recipe but I really dislike how they never give you the measurements in the video. You have to go to the website where it's behind a pay wall except for a few free views every month. There are much better FREE cooking resources on YT and elsewhere.
They look really great but canolli is the plural form. It's one cannolo not one cannoli.
Two Heads Better Than One.. Mary Jane... Those Are Cotton Webs.. Spiral Paper... Transit Slab For The Bald Heads... (proceed) THEM&M Hundred Hours
It's A Park Should Drive The Jersey Pete Won't See That Song
Maybe there's something wrong with my taster, because I REALLY don't like cannoli. I've tried to eat them from a few places and just can't handle it. I don't like the dough; it's always too thick and stiff, and I don't like the filling. 'Nuf said, I guess! All of you who like them----Enjoy! And Merry Christmas to you all! (I do like Claire, though!)
I love pastries and fried dough, but I’m not a big cannoli fan either. I love the filling but the pastry just isn’t ever that great. I’ve never had them homemade though.
@@Dan-uh9sg I love pastries, too, but I'm more of a puff pastry fan----light and flaky! I've never had them home made, either. Might make a big difference.
I don’t like them either - the shells are always too greasy and the filling is too sweet (like they taste like powdered sugar and it’s like they don’t add salt, bleh). Maybe I need to eat them in Italy where the ricotta is higher quality.
My boyfriend is Italian, specifically Sicilian, but he HATES ricotta cannoli. Custard/pastry cream cannoli is where it's at for him. Maybe seek that version out and see if you like that instead!
@@BananahLlamah Sounds like a great idea! I really don't like the ricotta cheese filling but I do like custard/pastry cream! Thank you!
This is a fine recipe, but my problem with cannoli is that they still are a pain to make and are too big - these are large also. While it's nice to be able to control the sugar level, it's best to just buy the smaller cannoli shells from the store and make the filling at home. It saves the hardest work while allowing for some creativity in the filling.
Napoleon is coming
Cannoli is plural... a single one is a cannolo
Point out a single missuse in this video.
I dare you mfe5
claire is a babe :)
Cannoli is plural! 🙈
I am really sad to know that these are not vegetarian. This is a food I grew up eating from NYC bakeries. Will be really concerned from now on. I appreciate you illustrating the process, nonetheless, Claire!
Nooooo don’t throw away oil after one fry
Shes not struggling. She doesn't need to keep the oil
its not about the money @@zoommiesbay
Second 🎊
kitty kit slow as hail group
Leave the gun.