My old sous chef said this was the best cannoli she's ever had. A Cap'n Crunch shell, with not only Crunchberry ricotta, but a Crunchberry custard as well. Definitely one of my better Ideas.

I used the cannoli recipe from Stella Parks of Serious Eats as a template to create this. You can find it here: https://www.seriouseats.com/homemade-...

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Knives I use:
Kan Knives: https://kankitchen.com (code "LAUNCHPAD" for $5 off)
Forge to Table Knives: https://www.forgetotable.com/?ref=cj2... (code "LAUNCHPADCOOKS" for 10% off)
Babish Clef knife: https://amzn.to/3k1d20r
Wushof Classic Ikon 8-inch Cook's Knife: https://amzn.to/3lfV6yp
Wustof Classic 3.5-inch Paring Knife: https://amzn.to/39cZlpb
Shun Premier 6.5-inch Utility Knife: https://amzn.to/3C4Iyka
Kramer by Zwilling Euroline Carbon Collection 10-inch Chef's Knife: https://amzn.to/3jZ6JdR
Kyoku Daimyo Nakiri and more: https://kyokuknives.com/?ref=cj25wnjfd5

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PO Box 2721
Dayton, OH 45401

when she’s near me by Barradeen |   / barradeen  
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