WATCH: Hans Pirhofer’s cannoli recipe
Pan Pacific Vancouver pastry chef Hans Pirhofer grew up baking in his native Austria. Known for his chocolate sculptures, he shared his recipe for cannoli, a traditional Italian pastry that he makes for the hotel’s Italian Opera Buffet.
Ingredients
250g (2 cups) flour
30g (1/4 cup) powdered sugar
5g (1 tbsp) – cocoa powder
1 tsp cinnamon
1 tsp coffee powder
1 tsp salt
1 medium egg
50g (1/4 cup) butter
30g (2 tbsp) white wine vinegar
30g (2 tbsp) – marsala wine
Method
1. Sift dry ingredients and salt in bowl
2. Add in butter, eggs and start mixing on low speed
3. Add in liquid slowly (adjust the dough consistency may not require all the liquid)
4. Knead dough to smooth consistency
4. Rest dough for an hour
5. Roll out the dough to 1/10″ thick in rectangular sheet
6. Cut into circles or diamond shapes
7. Brush edge with egg white
8. Roll onto cannoli tube and make sure the edges are attached together
9. Deep fry 350 degrees F until golden brown
10. Cool and fill when ready to serve
Filling
250g mascarpone
5g c hocolate shavings
10g dried apricot
10g candied lemon & orange peel
30ml marsala
300g whipping cream
Method
1. Soften mascarpone with a spatula
2. Add chocolate shaving, dried apricot, candied lemon and oange peel, marsala
3. Last fold in the whipping cream
4. Refrigerate for a few hours until set.
5. Fill the cannoli shells
6. Garnish and dust with icing sugar
WATCH: Soprano Chloe Hurst of the Pan Pacific’s Italian Opera Buffet
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