Spaghetti cannoli with pistachio chantilly cream and chocolate

Cook the spaghetti in unsalted water and meanwhile brush the cannoli moulds with oil and line with baking paper. Then brush the paper with more oil.

Roll the noodles around the paper to form a cannoli. Then brush them with scrambled egg and place them on a baking tray lined with baking paper.

Proceed with the cream. Put the milk in a saucepan and bring it to the boil.

Separately, whisk the egg yolks with the sugar and finally add the cornflour.

Pour the mixture into the saucepan with the milk and continue cooking without stirring. The egg, sugar and cornflour mixture will float on top of the milk. When the milk pierces the egg mixture, start stirring with the whisk until it has reached the desired consistency.

The whole thing, from when you pour the egg mixture over the milk to when the cream is ready, takes about half a minute so pay attention because it is a matter of moments.

Remove from the heat, add the pistachio cream and mix.

Place the pan in a bowl with ice water to quickly lower the temperature. Then cover with cling film.

Meanwhile, finely chop the chocolate.

Whip the cream and then gradually add it to the now cold custard, stirring with a spatula in a bottom-up motion. When it is completely blended, finally add the chopped chocolate and stir.

Pour everything into a piping bag and let it rest in the refrigerator.

When it is time to serve, fill the spaghetti cannoli with the Chantilly cream and serve.

Ready to be enjoyed