Dough: process all the ingredients for the cannoli into a smooth dough, which you wrap in food foil and leave to rest in the cold for about an hour. Then process with hands again and roll out to a very thick sheet, cut out circles with a diameter of approx. 2.5 inches. Wash the cannoli with butter and roll them. Bake at a temperature of 355 °F / 180 °C. Remove them immediately after taking them out of the oven, as they would break later.
Cream: caramelize 10.5 oz of granulated sugar, cover with whipping cream and stir until the caramel dissolves. Set aside, stir occasionally, until it thickens. Boil the milk with the pudding and vanilla sugar and let it cool.
Beat the butter at room temperature, add the cooled pudding and caramel - bit by bit at a time. Beat to a smooth cream.
Dip the ends of the cannoli into the chocolate frosting and let it harden. Have the cream added into decorating bags and fill the prepared cannoli. It is necessary to make them a little ahead of time so they soften. Enjoy!
Thanks for permission to share this recipe from a great cook - Blažena Sadovská