Ingredients

Chocolate Custard

Vanilla Custard

Method

  1. Chocolate Custard

    Warm milk with chocolate in the microwave until chocolate is melted.
  2. Place eggs in a bowl with sugar and cocoa. Use a whisk to beat until pale and creamy.
  3. Stir in the cornflower then whisk in the warm milk. Microwave in 1- 2-minute intervals, whisking after each one until the custard begins to set and coats the back of a spoon.
  4. Transfer to a bowl, cover with plastic wrap and refrigerate until cold.
  5. Vanilla Custard

    Heat the milk in a jug in the microwave.
  6. Place eggs in a bowl with sugar and vanilla. Use a whisk to beat until pale and creamy.
  7. Stir in the cornflower. Whisk in the warm milk. Microwave in 1- 2-minute intervals, whisking after each one until the custard begins to set and coats the back of a spoon.
  8. Stir in butter, transfer to a bowl, cover with plastic wrap and refrigerate until cold.
  9. Cannelloni Cannoli Tubes

    Heat the oil in a deep saucepan until it reaches 180 degrees Celsius.
  10. Fry the cannelloni tubes for 2 minutes or until golden in 3-4 batches. Be sure to move them around in the oil as they cook to ensure they colour evenly.
  11. Remove and drain on paper towel to cool.
  12. To assemble, pipe vanilla custard into one end of the cannelloni tube and chocolate custard into the other end. Dust the ends with crushed pistachio.
  13. Repeat with the remaining tubes and enjoy with friends and family!

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