Colatta is one of the most famous chocolate producers in Indonesia. It is on one of the four brands of Gandum Mas Kencana Inc which was first established in 1985. This brand has sponsored many bakeries, restaurants, and hotels throughout this country and is commonly used by pastry chefs or even home bakers to make their creations.Â
One of the most recent products of Colatta is the Colatta Glaze. Originally made for donut glazing, this ready-to-use product has a glossy finish and comes in a range of variants. In order to promote the product, Colatta made a special competition on Instagram called #KreasiCUANtik. Today, I decided to join the challenge by making my own creation called seasonal cannoli, and below is the recipe
Cannoli Shells:
1 sheet of instant puff pastry
1. For the cannoli shells, you need to cut the puff pastry into thin strips about 1 cm wide and 30 cm long.
2. Wrap the puff pastry strips onto cannoli tubes tightly and make sure to press the edges.
3. Brush the cannoli shells with egg wash and sprinkle castor sugar on top to get that caramelized color
4. Bake the cannoli shells in a 175C oven for about 12-15 minutes, let cool.Â
Cremeux Fillings:
200 ml fresh milk
50 ml whipping cream
3 gr gelatine powder
50 gr granulated  sugar
3 pcs egg yolks
30 gr butter
30 gr colatta glaze in strawberry, mango, dan green tea
1. For the cremeux fillings, first soak and bloom the gelatine powder with cold or room temperature water for about 5 minutes.
