Jane's Cannoli

IMPORTANT: CANNOLI TUBES ARE NEEDED FOR THIS CLASS

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will teach you to master a delicious Italian classic, the Cannoli. Jane will guide you through the process of creating these challenging treats in two flavours; 'Cherry Bakewell', and Orange, White Chocolate and Pistachio.

The class is on Saturday 2nd March at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make your delicious recipe.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

EQUIPMENT:

Cannoli Tubes - Minimum 8 tubes recommended to avoid too many batches.

Slotted Spoon/ Tongs   

Kitchen Roll

Spatula    

Sieve or Balloon Whisk   

Piping Bag

Plate    

Knife     

8cm (3”) Cookie Cutter

Thermometer   

Bowls    

Rolling Pin

Spoons    

Deep Fat Fryer or a Deep Frying Pan

INGREDIENTS:

For the Cannoli Shells:

250g (2 cups) Plain/All-Purpose Flour  

Pinch of Salt

20g (1 ½ tbsp) Caster/Superfine Sugar  

1 Large (XL in US) Egg, lightly beaten

1 tbsp Vegetable Oil   

3 tbsp Whole Milk

60ml (¼ cup) Wine (Red or White)  

Egg White for Sealing

Vegetable oil for frying   

Icing/powdered sugar for dusting

For the Cherry Bakewell Filling:

375g (1 ⅔ cups) Ricotta    

1 tsp Almond Extract

60g (½ cup) Icing/Powdered Sugar, Sifted  

75g (approx. ⅓ cup) Cocktail/Glace Cherries

25g (2 tbsp) Dark Chocolate, Finely Chopped

200g (approx. 1 ¼ cups) Dark Chocolate – for dipping

100g (approx. 1 cup) Flaked Almonds – Lightly Toasted and Crushed

For the Orange & Pistachio Filling:

Zest of Large Orange    

2 tbsp Double/Heavy Cream

375g (1 ⅔ cups) Ricotta    

60g (½ cup) Icing/Powdered Sugar

200g (approx. 1 ¼ cups) White Chocolate  

1 tsp Vanilla Extract

65g (approx. ½ cup) Candied Citrus Peel**, Finely Chopped

20g (2-3 tbsp) Pistachio Nuts, Finely Chopped

100g (⅔ to ¾ cup) Pistachio Nuts, Finely Chopped

**If you can’t buy candied peel in the shops, you can make some prior to the class. Jane’s recipe is included with the recipe.

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.