Valentine Tuile Cannoli

Quick Summary: This recipe creates delicate cannoli shells from lace tuile cookies, filled with a perfectly smooth and balanced mascarpone and ricotta cream.

Source: Chef Sara Furcini

>> servings: 2
>> Make the Cannoli Filling
Add @ricotta{3/4%cup} (strained), @mascarpone{1%pound}, @sea salt{1/2%tsp}, @granulated white sugar{1/4%cup}, and @vanilla extract{1%tsp} to a #food processor{} fitted with a metal blade.
Process until completely smooth, pausing to scrape the bowl.
Use a #rubber spatula{} to fill a #piping bag{} fitted with a star tip. Refrigerate until ready to pipe.
 
>> Make the Tuiles
Preheat oven to 350°F. Line two #cookie sheets{} with #parchment paper{} or a #silpat{}.
 
Spread the @pecans{1/2%cup} on a #baking sheet{} and toast just until fragrant, about ~{10%minutes}.
Remove from the oven and add to a #food processor{}. Pulse until coarsely chopped.
Place in a #medium bowl{} along with the @pastry flour{5%T} (or whole wheat pastry flour) and @tapioca flour/starch{2%T} (or arrowroot powder). #Whisk{} to combine.
 
In another #bowl{}, whisk the @canola oil{2%T} (or melted coconut oil), @honey{2%T}, @maple syrup{1/3%cup}, @vanilla extract{1%tsp}, and @sea salt{1%pinch} until thoroughly combined.
Add to the dry ingredients, mixing just until thoroughly moistened. Set batter aside for ~{15%minutes}.
 
Use a full #Tablespoon{} to get equal portions, don't flatten or spread. Drop 3 inches apart or 6 per sheet and bake for ~{10%minutes}, until golden brown.
Let cookies sit for ~{1-2%minutes}, then use an #offset spatula{} to carefully remove cookies.
Fold cookies over a #whisk{} handle and let harden into a cylindrical shape. Repeat procedure for 15 cannoli shells.