Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios

Ready for a delicious, irresistible, and beautiful dessert? Here are pineapple cannoli filled with white chocolate pastry cream and Bronte pistachios! We wanted to treat ourselves and try something new, so why not experiment with pineapple shells? Lately, we've found some great pineapples and have been using them for new recipes—this is definitely one of the best. The pineapple shells are tasty, healthy, and light. To make this dessert even more irresistible, we filled them with a pastry cream enriched with white chocolate and Bronte pistachios. Even though it's simple, this dessert can stand up to much more complex ones. Here’s our recipe for pineapple shells with white chocolate pastry cream and Bronte pistachios! Until next time! Pierre and Vivy
Finger Food - Pineapple Cannoli with White Chocolate Pastry Cream and Bronte Pistachios
Ready for a delicious, irresistible, and beautiful dessert? Here are pineapple cannoli filled with white chocolate pastry cream and Bronte pistachios! We wanted to treat ourselves and try something new, so why not experiment with pineapple shells? Lately, we've found some great pineapples and have been using them for new recipes—this is definitely one of the best. The pineapple shells are tasty, healthy, and light. To make this dessert even more irresistible, we filled them with a pastry cream enriched with white chocolate and Bronte pistachios. Even though it's simple, this dessert can stand up to much more complex ones. Here’s our recipe for pineapple shells with white chocolate pastry cream and Bronte pistachios! Until next time! Pierre and Vivy
Steps
- 1
Start by making the pastry cream. Pour the milk into a small saucepan, add the orange zest and broken cinnamon stick, and slowly bring to a boil. While the milk heats, place the egg yolks and sugar in a bowl and whisk well. When the mixture is pale, add the flour and whisk again.
- 2
When the milk is hot, strain about 1/4 of it into the egg yolk mixture, whisking immediately to combine. Add a little more milk and whisk again. Continue this process until all the milk is incorporated—this helps prevent lumps. Once all the milk is mixed in, return the mixture to the saucepan over low heat and whisk constantly until thickened.
- 3
Add the white chocolate, chopped into pieces, off the heat and stir until melted. Return to the heat and cook to your desired thickness (we like it very thick). Transfer to a cold glass bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate to prevent a skin from forming.
- 4
Let the cream cool completely. Meanwhile, prepare the pineapple cannoli. Peel the pineapple, removing all the eyes, then slice very thinly using a slicer or mandoline. Place the slices on a baking sheet lined with parchment paper and dust with powdered sugar. Bake at 210°F (100°C) for about 1 1/2 hours. After 1 hour, flip the slices and continue baking, watching carefully so they don’t burn.
- 5
When the slices are dry enough, wrap them around a cone and return to the oven for about 10 more minutes to set the shape.
- 6
Remove from the oven and let cool.
- 7
While they cool, take the pastry cream out of the fridge, add the chopped pistachios, and mix well. Transfer to a piping bag.
- 8
Fill the pineapple cannoli, then serve with extra pistachios and, if you like, a dusting of powdered sugar or unsweetened cocoa powder.
- 9
Here’s our recipe for these delicious pineapple cannoli with white chocolate pastry cream and Bronte pistachios—simply delicious! Enjoy, and see you next time! Pierre and Vivy
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