Step 1

Vanilla Cream

Step 2

Bloom gelatine sheets in cold water.

Step 3

Add milk, heavy cream, vanilla pod, and seeds into a small pot over medium heat. Bring to a simmer, then remove from heat and allow to infuse for 15 minutes.

Step 4

Mix thoroughly in a separate bowl and combine egg yolks with cornstarch and sugar. Gradually add the hot cream mixture to temper the egg yolk mixture.

Step 5

Pour the mixture back into the pot and boil, whisking continuously. Once it thickens, cook for an additional minute while continuing to whisk to prevent the vanilla cream from burning.

Step 6

Remove from heat and add white chocolate, stirring to emulsify. Squeeze out excess water from gelatine sheets and stir into cream mixture until also emulsified.

Step 7

Pour the mixture into a tray or container and cover with cling film. Refrigerate immediately and allow to cool.

Step 8

Alternatively, place in the freezer to chill down more quickly (Note: Once chilled make sure to place back in the refrigerator to avoid freezing the mixture).

Step 9

Churros

Step 10

Combine water, sugar, butter, salt, and vanilla extract in a medium-high heat pot. Once thoroughly melted and starting to boil, add flour and stir vigorously until the dough pulls away from the pan. Cook for 2 minutes, remove from heat and transfer the dough to a large bowl. Allow it to cool until warm to the touch.

Step 11

Add the egg to the dough and immediately whisk until fully incorporated. Transfer half the dough (which makes it easier to pipe) to a piping bag fitted with the star-tip nozzle. Remaining dough, cover lightly with cling film.

Step 12

Preheat frying oil to 170°C (338°F).

Step 13

Take a cannoli ring and oil the outer surface well.

Step 14

Spray a touch of oil on your working surface. Pipe a small amount of churro mixture onto the surface (without breaking the dough) and place the cannoli ring on top (this will help it stay in place). Then, pipe slowly around the cannoli ring (Note: As you near the top end, do not pipe over the ring; finish about 5mm below it to prevent it from getting stuck).

Step 15

Repeat this process quickly with a second cannoli ring if you feel confident and have enough frying space.

Step 16

Lift off gently the dough-wrapped cannoli ring, clean the edges on either end and place it into the preheated oil. Fry until golden brown.

Step 17

Once fried, place the churro cannoli on a drip tray with a tray underneath or some paper towel. Repeat with remaining batches.

Step 18

Once dry and cool enough to handle, remove the ring from each fried churro cannoli.

Step 19

Mix sugar and cinnamon (as desired) in a tray and coat each fried churro cannoli.

Step 20

Hot Chocolate Cream

Step 21

(Note: Using an espuma gun is optional. While the chocolate foam adds a unique and impressive element, not everyone may prefer it. If you're unsure, you can opt for a simple hot chocolate sauce made with heavy cream and high-quality chocolate.)

Step 22

Add milk, heavy cream, vanilla pod, and seeds into a small pot over medium heat. Bring to a simmer, then remove from heat and allow to infuse for 15 minutes.

Step 23

Add egg yolks and sugar in a bowl and whisk the mixture together.

Step 24

Gradually add the warm milk mixture to the egg and sugar mixture while continuously whisking to ensure the yolks don't scramble.

Step 25

Return the mixture to the pot and place it over medium-low heat. Stir gently, making sure to scrape the bottom of the pot. Continue until the mixture reaches 80°C (176°F) or coats the back of a spoon.

Step 26

Pour the mixture into a siphon and charge it with one cartridge. Shake well and keep warm.

Step 27

Assembly Process - Part 1

Step 28

Pass raspberry jam through a fine sieve to remove the seeds, discard the seeds, cover, and refrigerate the jam.

Step 29

Dice strawberries as desired and place them into a bowl, cover, and refrigerate.

Step 30

Add Nutella to a piping bag and set aside.

Step 31

Whip vanilla cream until fluffy and smooth.

Step 32

Whip heavy cream to soft peaks, then fold it into the vanilla cream. Transfer the mixture to a piping bag and refrigerate (Note: Once this step is completed, work quickly to finish the "Assembly Process - Part 2").

Step 33

Assembly Process - Part 2

Step 34

Fill each churro cannoli with cream, then garnish with Nutella as desired and add praline crunch.

Step 35

Mix the seedless raspberry jam with the diced strawberries. Place the strawberries neatly onto a desired dish.

Step 36

Pipe the hot chocolate mixture gently into a serving dish and sprinkle with finely chopped chocolate.

Step 37

Serve and enjoy immediately.