Tuile Cannoli

1. In a saucepan over low heat, melt the brown sugar, salted butter, and glucose until smooth and combined. Be careful not to let it boil.
2. Remove from heat and let it cool slightly (so it’s warm, not hot).
3. Whisk in the low protein flour until the mixture is smooth.
4. Let the batter rest at room temperature for 10–15 minutes to thicken slightly.
5. Using a spoon or offset spatula, spread the batter into small balls (approximately 9–10g each).
6. Line a baking tray with a silicone mat or baking parchment.
7. Bake at 180°C for 6–8 minutes or until golden brown and crisp.
8. Immediately after baking, while the tuiles are still hot and pliable, wrap them around a metal cannoli tube, rolling pin, or the handle of a wooden spoon to form a tube shape.
9. Let the tuiles cool completely in the tube shape. Once cool, they’ll harden into a crisp shell.

Filling

1. In a mixing bowl, beat the cream cheese, vanilla extract, and lemon zest until smooth.
2. Add the softened salted butter to the cream cheese mixture and mix until fully incorporated.
3. Gently stir in the melted Carma White Nuit Blanche chocolate until well combined.
4. Warm the gelatine mass over a double boiler until fully melted, then mix it into the cream cheese mixture.

Assembly

1. Once the tuile shells have cooled and hardened into their tube shape, prepare the filling mixture.
2. Using a piping bag or spoon, fill each cooled tuile shell with the cream cheese filling, ensuring they’re packed evenly.
3. If desired, lightly dust the finished cannoli with powdered sugar or garnish with extra lemon zest for an extra touch of elegance.
4. Serve immediately for the best texture, as the tuile shells are crispiest when freshly filled.