Does anyone know where I can find recipe for the chocolate filled sticks wrapped in crunchy crust?

Answer 1

Hi!!!
Here is the recipe:

Creme de Pirouline

"These piroulines are also known as cigarettes russes. Crispy rolled wafers with chocolate tips."
Original recipe yield: 3 dozen cookies

PREP TIME 25 Min
COOK TIME 35 Min
READY IN 3 Hrs

INGREDIENTS

2 cups confectioners' sugar
1 1/4 cups all-purpose flour
1/8 teaspoon salt
5/8 cup unsalted butter, melted
6 egg whites
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons light corn syrup
4 ounces finely chopped bittersweet chocolate
1/4 cup unsalted butter

DIRECTIONS
In a large bowl, mix together the confectioners' sugar, flour and salt. Make a well in the center, and add melted butter, egg whites, heavy cream and vanilla. Mix until well blended. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with vegetable oil spray or shortening. Spoon a heaping tablespoon of dough onto one of the prepared baking sheets. Using the back of a spoon, spread the batter into a very thin 6x3 1/2 inch oval. Make as many as 4 per baking sheet.
Bake for about 6 minutes, or until the edges are turning brown. Using a long metal knife or spatula, remove from the baking sheet to a clean surface. Use a chopstick or thin wooden dowel to roll the cookie up starting at the long side. If cookies get too stiff to roll, place them back in the oven for about 30 seconds. Prepare the second sheet while the first is baking. Continue baking and shaping cookies until batter is used up. Cool on a wire rack.
In a bowl over simmering water, combine the chocolate, corn syrup and remaining 1/4 cup butter. Stir occasionally until melted and smooth. Let cool slightly. Dip about 1 inch of the end of each cookie into the chocolate sauce. Allow the cookies to set up on waxed paper.

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Answer 2

Chocolate Ant Sticks

12 oz Chocolate chips or white chocolate chips
24 x Eight-inch pretzel rods
Finely chopped nuts

In a heatproof bowl melt the chocolate over a pot of simmering water. Dunk the pretzel rods halfway into the chocolate. Immediately roll chocolate-coated pretzel rods in nuts. Transfer to waxed paper-lined sheet pan and allow to cool until hardened.
This recipe yields 24 chocolate-coated pretzel rods.

Answer 3

Classic Cannoli Filling Tips From Francesco: Thoroughly strain the ricotta for proper filling consistency.
: Refrigerate filling overnight if possible.
: Add sugar sparingly. Classic Cannoli Filling is not overly sweet. Let the rich taste of the Ricotta come through.
: Cannoli are best if filled just before serving. This helps to keep the shells crisp.



16 oz. Ricotta cheese
½ - ¾ Cup confectioner’s sugar (to taste)
¼ tsp. pure vanilla extract

Drain the ricotta cheese in cheesecloth for one hour. Using a stand mixer on lowest speed or by hand, beat the ricotta cheese for approximately one minute. Slowly add sugar and continue mixing. Mix in vanilla. Filling can be prepared up to 1-2 days ahead.

Use a pastry bag or a plastic storage bag with one corner snipped off to fill shells. Filling can be thickened, if desired, by beating in one Tbs. of cornstarch at a time until filling reaches desired consistency. Garnish with powdered sugar and/or cinnamon and mini-chocolate chips. Refrigerate filling at least one hour prior to filling shells. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)



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Vanilla or Chocolate Pastry Crème


1/2 C. whisked Pastry Crème (recipe follows)*
1/2 C. whipped heavy cream (whip until stiff peaks form)
1 Tbs. sugar (For chocolate Pastry Crème add 1Tbs. unsweetened cocoa powder to sugar)

*Pastry Crème

2 C. whole milk 5 Tbs. cornstarch
6 large egg yolks 2 Tbs. Vanilla
1/2 C. sugar 2 Tbs. unsalted butter at room temp.

Whisk yolks, sugar, and cornstarch together. Bring milk to a boil. As soon as milk boils, slowly pour 1/2 into yolk mixture, whisking continually. Slowly pour yolk mixture into remaining hot milk, whisking continuously on medium heat. Cook until thick, one minute or less. Remove from heat and whisk in butter and vanilla. To prevent skin from forming, lay plastic wrap directly on Pastry Crème. Refrigerate 2 hours. For ultra smooth Strain into pan and lay plastic wrap directly on top to prevent skin from forming. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)





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*White Chocolate Mousse
(One of our favorite recipes. You won’t find this in any bakery and it is unbelievably delicious!)



10 oz. white chocolate 1/4 tsp. cream of tartar
2 C + 2 Tbs. heavy cream 2 Tbs. sugar
2 egg whites 1 tsp. Vanilla or to taste

Gently melt white chocolate over simmering water. Warm 2 Tbs. of heavy cream and add to chocolate, stirring until smooth. Add more cream, if needed, to get a smooth consistency. Cool slightly. Whip eggs whites with cream of tartar until soft peaks form. Whip in sugar 1 Tbs. at a time until glossy and stiff. Fold into chocolate mixture.

Whip heavy cream until soft peaks form. Adding Vanilla, fold into chocolate mixture. Refrigerate 2 hours. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)





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Dark Chocolate Mousse



10 oz. bittersweet or semi-sweet chocolate ¾ C. sugar
4 Tbs. unsalted butter ½ C. water
6 lg. egg yolks 2 C. heavy cream

Gently melt chocolate with butter in a double boiler over simmering water. To simulate a double boiler, place a metal bowl with chocolate and butter in a larger metal bowl filled partially with simmering water. Be very careful not to get any water in the chocolate mixture. Stir, then set aside and let cool slightly.

Whisk yolks lightly in a bowl that can set over simmering water then set aside.

Stir sugar and water together in sauce pan and bring to a boil. Gradually beat boiling syrup into yolks. Set over simmering water and continue whisking until mixture is foamy and hot. Remove from heat and beat with mixer until it is cool to the touch and ribbons form. Fold in chocolate mixture. Whip heavy cream into soft peaks and fold into chocolate mixture.

Refrigerate several hours or overnight. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)





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Caramel Fantasy Crème


4 oz. mascarpone cheese
1 1/2 C. heavy cream
1/2 C. cold caramel sauce (recipe follows)*


Whip heavy cream into stiff peaks. Mix mascarpone with cold caramel sauce. Add all together and beat until light, creamy, and stiff. Refrigerate until ready to use. Fill Cannoli shells using either a pastry bag or spoon when ready to serve.

*Cold Caramel Sauce


1 1/2 C. sugar
1/2 C. water
1 C. heavy cream

I tsp. Vanilla or to taste

Dissolve sugar and water over low heat. Increase heat to medium high and cook until caramelized to a golden amber color. Do not burn. Remove from heat. Carefully and slowly add heavy cream. Hot mixture will bubble up. Mix until smooth. Add Vanilla. Cool. Refrigerate 2 hours. Fill Cannoli shells using either a pastry bag or spoon when ready to serve. (See bottom of this page for garnishing options)







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Variations / Garnishes: These are just some of the possibilities; mix and match these as you wish and don’t be afraid to experiment. Have fun, be creative, buon appetite!



: Powdered Sugar : Powdered chocolate : Diced Candied Fruit
: Chocolate sauce : Strawberry sauce : Peanut butter sauce
: Strawberries : Caramel sauce : Mini-white chocolate chips
: Cherries : Mini-chocolate chips : Chopped nuts
: Jimmies/sprinkles : Coconut
: M & M’s : Shaved chocolate