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LARD “Le Fondant”
Invitation to travel and to the sun, as a taste of vacation! Cannolis are biscuits of Sicilian origin, marvelous for indulgence. The crispy dough magnified by lard Le Fondant Sublim ’contrasts with the tender and refreshing cream with its touch of lemon. Buon viaggio!
Preparation : 90 minutes
Baking : 1 minute
10 to 12 Cannolis
270 g flour
45 g Sublim’ lard
2 eggs
5 g cocoa powder
3.5 cl Muscatel, or white wine
25 g sugar
pinch of salt
500 g ricotta
Zest of a 1/2 a lemon
40 g icing sugar
10 g lemon juice
Decoration: icing sugar, chocolate, candied or dried fruit.


Stainless steel or metal tubes


A day ahead, drain the ricotta in a fine strainer in the refrigerator.
In a mixer bowl, combine all the ingredients until you obtain a nice smooth dough.
The dough must not stick.
Set aside in the refrigerator for at least an hour.
Use a rolling pin (lightly dusted with flour) to roll out the dough to a thickness of about 2 mm and cut out circles that are 9/10 cm in diameter.
Grease stainless steel tubes and wrap the dough circles around.
Use a little water to glue at the ends.
Deep fry the shells in the tubes in hot oil for 1 minute.
Place the shells onto kitchen paper to remove any excess oil.
Remove the tubes.
In a mixing bowl, whip the strained ricotta with the icing sugar, lemon juice and zest.
When the shells have fully cooled, pipe in the ricotta cream.

For the decoration, you could use chocolate chips, crushed hazelnuts or candied fruits and dust with icing sugar.

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