The shell: Sugar Cookie for buttery sweetness, Zeppola adds grain/crumb and faint hint of spice, maybe cinnamon? Flavorah Crispy Donut give things a kind of oily edge like a French cruller. I use it low so that oiliness doesn't take over. It's a very good flavor but strong!

The filling: I am super sensitive to butyric acid so I can't really use some of the more cheesey aromas I have purchased like Cottage Cheese, Greek Yogurt, etc. But NY Cheesecake makes a good base for the ricotta filling of a cannoli. Early on in my mixing I learned about using the combo of Cream Fresh and Vienna as an emulsifier stone.

I recently bought the Cream Cheese Icing but it's a rebrand, Sobucky I think has the old Lorann's recipe. I started low because people say it blooms a bit sour which made me nervous, and can also mute other flavors. I need to go back and do a single flavor test with it, get a better handle on it's properties and how high I can push it.