COCOA TUILLE TUBES

1. Beat the butter together with the flour, then add the golden syrup, sieved icing sugar, and cocoa powder. Continue to mix until the ingredients just come together as a dough.
2. Press the dough into an even, flat square and wrap in plastic wrap, then chill in the refrigerator for 1 hour.
3. Heat the oven to 170°C, fan forced.
4. Between two sheets of baking paper, roll the chilled dough out to approximately 2mm in thickness.
5. Use a round cutter or glass to cut 90mm discs out of the dough and transfer them onto a lined baking tray.
6. Sprinkle the cocoa nibs over the surface of the discs, then bake in the preheated oven for 6 minutes.
7. Remove the tray from the oven. Once firm enough to handle but still flexible, roll a tuille disc around a cannoli tube. Allow the tuille to cool before removing the tube. If the discs become too firm before you get a chance to shape them, simply return them to the oven for 10 seconds to soften.

Note: Once cooled and set, store the tuille tubes in an airtight container.

CHOCOLATE CREAM FILLING

1. Place the milk chocolate in a jug and set aside.
2. Soak the gelatine in a bowl of cold water. Once soft and pliable, squeeze to remove any excess water, then place it on top of the chocolate.
3. Place the cream in a saucepan and bring to the boil over an induction cooktop on setting 4.
4. Pour the hot cream over the chocolate and gelatine and allow it to stand for 1 minute.
5. Use a whisk to combine, until the gelatine has dissolved and the chocolate is completely melted and incorporated.
6. Cover the surface of the chocolate cream with plastic wrap and chill in the refrigerator for a minimum of 4 hours.

ASSEMBLY

1. Mix the chilled chocolate cream filling with a spatula to loosen the consistency slightly.
2. Transfer the chocolate cream filling into a piping bag fitted with a 10mm star piping tip.
3. Pipe the filling inside the prepared tuille tubes and serve immediately.

Notes:

• The chocolate cream filling can be made up to 3 days in advance and stored in the refrigerator. Fill the tuille cannoli tubes just prior to serving.
• This recipe can be halved without any changes to the method.