After working all week, it is nice waking up knowing you can just lounge around for a bit and relax. Another nice perk is having that little bit of extra time and creating a nice meal to start off the day.
I went with a bit of a change on a classic dish. I started off by dicing up 1 and a half Granny Smith apples, tossed them in a saucepan with some butter and some spices and heated them until they became soft and more of a sauce type texture. I then turned the heat off and added in the ricotta and mixed well and let sit to cool and gain some structure.
I then made my french toast on the stove top but did not cook fully as you would under normal conditions. I then put 1 layer of slices in a sheet tray scooped on some of the filling and placed another piece of toast on top. I then baked in the oven at 375 for about 10-15 minutes.
I then plated the french toast and topped with a cinnamon-powdered sugar mixture and placed some black berries on the side.
So lately I’ve been experimenting more on the pastry side (never really did much desserts ever and it seems like a nice time to broaden and expand my skills).
Not gonna go into the details of the recipe, just that for the shells, its like any other dough you have some flour, then I also used cocoa powder, cinnamon, some lemon juice and peel, butter, and a dry white wine (I’ve seen some recipes that call for more of a marsala wine but I go with what I have and prefer). Also had some egg white in there and then it all gets mixed together into a ball then refrigerated.
For the filling I used fresh ricotta (don’t skimp and get the pre-containered stuff, the fresh $$ type is worth the investment. Also used some orange liquor and orange peel, small chocolate chips, egg white, and fine grain sugar. All gets mixed together and then put into the refrigerator.
I used a deep stock pot, used 1.5 quarts of canola oil. Brought up to temperature to fry the shells (which I did by hand…not recommended , I’ll be investing in metal cannoli tubes at some point). They then get fried for about 2-3 minutes in the oil. They then get cooled and filled with the cream.