Panettone Cannoli with Cream

Method

1. Slice the panettone into discs.
2. Place the discs between two sheets of parchment paper and flatten with a rolling pin.
3. Wrap each flattened disc around a cannoli mold.
4. Bake at 200°C (400°F) for 10 minutes until crisp.
5. Prepare the cream: heat half a liter of milk in a saucepan.
6. In a bowl, whisk 7 egg yolks with 130 g of sugar and 40 g of cornstarch (or flour).
7. When the milk is hot, incorporate it into the egg mixture, then return everything to the saucepan and cook over low heat, stirring constantly with a whisk, until thickened.
8. Let the cream cool, then fold in whipped cream to taste (chantilly cream).
9. Fill the crispy panettone cannoli with the cream using a piping bag.
10. Dust with powdered sugar before serving.