Chef Carl Congelo’s Recipes: Easter Pie & Cannoli Parfait (Part 2)

WE'RE BACK WITH CHEF CARL MAKING EASTER DISHES

SO WHAT'S NOW? DESSERT? YEAH I KIND OF HAVE FUN WITH THIS YOU KNOW WHAT A KANOLIE IS IT'S A SHELL STUFFED WITH CHEESE AND SUGAR AND SHOCK LATERAL CHIPS AND STUFF I THOUGHT TO MYSELF WOULDN'T THIS BE FUN TO MAKE A PARFAIT

YES, THAT WOULD BE FUN KIND OF A FALL APART READY HERE WE'LL USE I THOUGHT WE WOULD START HAVING SOME RICOTTA CHEESE THIS IS THE MIXTURE THAT GOES INSIDE

THAT WAS IN OUR LAST DISH AS WELL CUT THE CHEESE OKAY OKAY AND GOT THAT

AND WE'RE GOING TO PUT SHOCK LATERAL CHIPS WHICH IS TRADITIONAL FOR THAT YES AND SUGAR THAT'S A LITTLE BIT OF SUGAR AND THAT'S OUR MIXTURE

THAT'S IT THAT'S IT THAT'S WHAT GOES INSIDE IT BASICALLY REALLY? SHOCK LATERAL, THE RICOTTA AND SUGAR I DID NOT KNOW THAT

SOME PEOPLE MIGHT PUT VANILLA IN BUT THIS IS THE TRADITIONAL MIXTURE OKAY SO YOU WHISK THAT HERE'S A CUP CAKE WE BOUGHT THE FROM THE STORE THAT'S NOT JUST ANY CUP CAKE, THAT'S A RED VELVET

YOU CAN DO ANYTHING CHOCOLATE, VANILLA TAKE THE ICING OFF THAT'S THE WHOLE IDEA WE GET A KNIFE AND I MADE THIS SO YOU CAN GO TO THE STORE AND BUY A CUP CAKE

YOU DON'T HAVE TO WORRY ABOUT IT I'M CUTTING IT IN HALF WE SET THE TWO HALVES HERE WHAT WE'RE GOING TO DO, THIS IS BROKEN ICE CREAM CONE YOU KNOW THOSE KIND OF DARK ICE CREAM CONES

INSTEAD OF GOING OUT TO FIND A SHELL, WE'LL USE A BROKEN ICE CREAM CONE IS THIS LIKE A WAFFLE CONE? YES IT TASTES LIKE A SHELL IT DOES PART OF THE STRUCTURE SO THAT WHEN YOU EAT THIS, YOU SAY WOW, I'M EATING A CANOLIE

START OUT WITH A LITTLE BIT OF THE MIXTURE IN THE BOTTOM LIKE THAT THAT'S OKAY RED VELVET IS MY FAVORITE YOU CAN PUT ANYTHING YOU WANT RED VELVET IS MY FAVORITE

NOW WE'RE GOING TO GET MORE CHOCOLATE CHIPS MORE CHOCOLATE CAN NEVER HAVE TOO MUCH WE'RE GOING TO PUT SOME OF THE CRUST SO WE'RE GETTING THE FEELING OF THE SHELL YEAH, TOTALLY

NOW DO THE SAME THING ALSO, YOU LAYER IT A TYPICAL PARFAIT THESE COULD BE MADE AHEAD OF TIME, THE DAY BEFORE WHICH IS NICE OKAY

THERE'S OUR THING ON THE TOP YES AND WE'RE DOING THE SAME THING AGAIN WE'RE PUTTING THIS STUFF ON WE MAKE SURE IN EVERY SPOONFUL WE GET THE WONDERFUL — THESE ARE THE SEMI SWEET CHOCOLATE CHIPS

YES I LIKE YOU BECAUSE YOU MAKE SURE YOU GIVE A NICE PORTION SIZE, CARL YOU DON'T SKIMP LET ME PULL ANOTHER ONE OUT I MADE YESTERDAY WE'RE GOING TO SHOW YOU THE DIFFERENCE BETWEEN THE E'S ONE THAT HAS THE BERRIES, A LITTLE PISTACHIO WHICH IS VERY TRADITIONAL FOR THE CANOLI AND NOW WE HAVE TWO CHOICES

THIS COULD BE SERVED LIKE THIS THIS ONE WE GET A LITTLE FANCIER AND USE WHIPPED CREAM THIS IS GOOD STUFF REAL CREAM YES

AND SO ON JUST TO MAKE IT YESESSER THAT'S FANCY YES BUT A LITTLE BIT OF THAT ON TOP

NOW, TO MAKE SURE WE HAVE THE CANOLIE LOOK THE CHOCOLATE AND PISTACHIOS AND BLUEBERRIES AND SOME OF OUR CHIPS AND I THINK WE'RE READY YOU'RE GETTING INTO THE CAKE I THINK IT'S FUN YOU CAN MAKE THESE AHEAD OF TIME FOR YOUR EASTER DINNER AND A WONDERFUL DESSERT

IT'S FUN AND YUMMY THANK YOU GLAD YOU LIKED IT HAPPY EASTER TO YOU AS WELL FOR A COPY OF THE RECIPES, GO TO KDKA

COM/PTL

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