Cannoli - tubes with caramel cream

Ingredients:

Tubes

• 2 tablespoons corn syrup
• 2 tablespoons molasses
• 1/4 cup diced butter
• 0.5 cups premium flour
• 1/3 cup sugar
• 1 teaspoon brandy

Caramel

• 3 tablespoons of water
• 1 tbsp. + 3 tbsp. sugar
• 1 tbsp white corn syrup
• 1 cup whipping cream
• 1 cup whole milk
• Half a vanilla pod
• 3 large egg yolks
• 2 tablespoons cornstarch
• 2 tbsp (30 g) butter, cut into pieces

Cream

• 1 cup whole milk
• Half a vanilla pod
• 3 large egg yolks
• 2 tablespoons cornstarch
• 2 tbsp (30 g) butter, cut into pieces

Preparation:

1. Caramel creamIn a medium saucepan, bring the water, sugar, and corn syrup to a full boil. Cook, uncovered and without stirring, occasionally brushing the sides of the pan with water, until the syrup turns light amber. Gradually whisk in the cream (be careful not to burn yourself with steam) until smooth, and cool the caramel to room temperature. Stir 1/3 cup of the caramel cream into the custard and refrigerate until ready to assemble.
   
   Before stuffing the tubes, stir in peanut butter to taste into half of the caramel cream.
2. Custard: Place the seeds from the vanilla pod or vanilla paste into the milk and heat until just before boiling.
   
   In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Prepare a bowl with the butter by placing a sieve over it.
   
   Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Whisk constantly (using a spatula occasionally to reach into corners) over medium heat until the custard thickens and becomes glossy, about 2 minutes. Immediately pour the mixture through a sieve, whisking as needed, and fold it into the butter. Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, and then refrigerate until ready to use.
   
   Stir chopped chocolate into half of the warm custard and cool completely.
3. Preheat oven to 175°C and line several baking sheets with parchment paper.
4. CannoliBring the corn syrup and molasses to a boil over medium heat. Remove from the heat and add the butter, stirring until melted. Sift in the flour and sugar and whisk. Stir in the brandy and begin baking the rolls.
   
   Using a teaspoon, spoon the batter onto the baking sheets, leaving about 7 cm (3 inches) between each circle. Bake for about 10 minutes, until the waffle is golden brown and bubbly. Cool the waffles for a minute to set slightly, then carefully lift and roll them around a piping tip or other tube (approximately 2 cm (0.7 inches) in diameter) and let them cool.
5. Filling options for cannoliFill the tubes with peanut butter caramel using a pastry bag, then roll each open end in coconut flakes. Fill the other half of the tube with chocolate chip custard, then dip each open end in chopped pistachios.