Can you imagine my speed ? I’ve been isolated from the internet access for the past couple of days and I just drowned myself in the brand new PSP. *heh* Plus, I’ve also been looking for jobs in the papers and on the web, which is absolutely ridiculous, really. I can hardly find something related to what I do, or at least, close to. Is that being pathetic or what. I guess I gotta send my CV to every hotels and see if I’m lucky or not. *boo hoo*..
Anyways, I have to welcome the fellow Daring Bakers to my blog. I have not been really exploring all ya beautiful blogs and such, (blame the internet) but once I get things coordinated, I pop-by 
Ok. Back to the chocolate cannelloni. Do u ever get tongue tied when you say cannelloni fast? I sometimes tend say callennoli, which obviously doesnt make any sense. 
So it’s a Chocolate Tubes / Cannelloni filled with Gianduja Mousse and Praline filling served with cardamon ice cream and topped off with a caramelized hazelnut.
This dessert looks like it’s served in a elegant Italian restaurant. The Gianduja is really, not easy to find here in M’sia. And I’m still looking for Praline Paste. Luckily I managed to bring some back from Sydney. Praline paste is made from Hazelnut and sugar and it taste absolutely heavenly! I just LOVE praline paste I can eat it on its own. The nutty smell of hazelnut is just … incredible (OK, it’s just me, I’m being slightly dramatic).
So for the chocolate cannelloni, it’s made by spreading tempered dark chocolate on a piece of acetate, abouut 4×10 cm. Then just roll them carefully before they harden and tape the side. It can be closed on both ends but I think I would prefer it open ended to lure attractions, despite it’s curiosity hidden in it.
In the cannelloni, there’s 2 filling. Praline filling and Gianduja Mousse. Praline filling is made by mixing Praline paste with Paillette Feuilletine. P.Feuilletine is something like crispy crunchy thin crepe ends that are in tiny pieces. It’s almost like cornflakes (texture I mean). And this filling is just ingenious! It must be kept far far away from praline-addicts (me). I’m serious! I was thinking of modifying it from Nutella to make something similar….
And then, the cannelloni is filled with gianduja mousse. YUM!
Pistachios and berry sauce are purely for … deco as I find them not really related to the cannelloni and ice cream.
Gianduja Mousse
25g Water
25g Caster Suguar
25g Glucose
150g Gianduja Chocolate
175g semi whipped cream
10ml Frangelico Liquor
Boil sugar, water and glucose till dissolve. Pour onto chopped gianduja chocolate pieces into a bowl. Mix in the liquor as well till it’s well incorporatedd. Fold semi whipped cream into the gianduja mixture. Becareful not to overmix as it will curdle. Pour onto prepared piping bags and fill into the chocolate tubes. Can be served in a cup itself! Or, just pipe it straight into someone’s mouth. That’s starting to sound abit corny.
Anything with praline / gianduja in it, I tend to go a lil crazy.
Cardamon Ice Cream
450ml Cream
450ml Milk
230g caster sugar
12 egg yolks (tell me, is it crazy or what)
1 vanilla pod
2g ground cardamon
Pour cream and milk into a pot. Scrape vanilla beans into the pot and cardamon as well. Cardamon seeds can be used as well but remember to seive them out before churning! Make a slurry from egg yolks and sugar. Bring cream and milk to the boil and then reduce the heat to low. Add in slurry and stir continuously to make a cream anglaise. The mixture should be slightly thick and able to coat the back of a spoon. Refrigerate overnight or over an ice bath before churning to make ice cream. Make according to ice cream machine’s manufacturer’s instruction.
I’m all for the chocolate cannelloni and gianduja mousse. YUM!
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