Sift the flour onto a kneading surface. Make a well in the center and add the egg, lard, salt and white wine into the well.
Start with a fork by whisking the ingredients and slowly incorporating the flour. Continue until you cannot mix with a fork any longer, then switch to your hands.
Knead the dough until it comes together and becomes smooth. It should be the same consistency when making fresh pasta. Not soft and sticky. Wrap it in plastic and let it rest for 30 mins.
Cut the dough into 4 pieces. Using a manual pasta roller or a kitchenmaid attachment, roll the dough out through the machine. Starting at the 1st setting work the dough through a few times, folding it and running it through 2-3 times to smooth it out. Continue to work the dough through each thickness setting once until your reach 1/16 inch thickness. On my kitchenaid attachment it is the #5 thickness.
Once you have sheets, cut them into 4 in x 4 in squares. Using a cannoli mold, place the mold corner to corner and loosely wrap the dough around the mold making sure to seal the seam by wetting your finger with water and pressing together so they don't pop open when frying. Make sure the cannoli shell doesn't stick to the mold or it will get stuck and the cannoli will break when you try to remove the tube! I speak from experience lol!
Into a pot, add oil 3/4 of the way up the pot. Heat the oil to 375℉. Fry in batches, and using a spider strainer hold the cannoli down under the oil until golden brown. Remove with spider strainer and place onto a wire rack to drain.
Once they have cooled a bit pull the cannoli mold out.
Add 1/4 cup of confectioner's sugar and 1/2 tsp of cinnamon to a bowl and mix.
Add the pastry cream to a piping bag with a star tip. Pipe lemon cream on one side and chocolate cream on the other. Using a small strainer, dust the cannoli with the cinnamon sugar. Serve Immediately. If not serving immediately, do not fill them they will become soggy. Store the shells in a sealed container and then fill them right before serving.