Mini cannoli shells with matcha, dark cocoa and vanilla whipped creams

Blend the all-purpose flour, sugar, cold diced butter and a pinch of salt in a food processor to a mealy consistency.

Add the egg yolks, brandy or dark rum, and the water; blend another minute until a slightly tacky but not too sticky dough forms.

Knead about two to three minutes with a few pinches of flour until it stiffens and smooths out.

Wrap in plastic and rest in the fridge about 15 minutes.

Roll out to about half an inch thick and cut in half to fit the pasta machine.

Roll through the pasta machine (or with a rolling pin) to about the thickness of a credit card, so the shell holds structure and bubbles up.

Cut mini shells about an inch and a half long, wrap around the cannoli mold, and seal with a little water and a firm press.

Fry carefully about three to four minutes until solid golden brown.

Drain on a paper towel; repeat until all the shells are fried.

Pipe a little of each flavored whipped cream (matcha, dark cocoa, vanilla) into the shells.

Dust with a little matcha powder.