Classic Cannoncini | ❤︎ Dat Good Shit ❤︎
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Cooking tools:
- Double boiler
- Sifter
- Rolling pin
- Bench scraper
- Hand mixer
- Spatula
- Pastry wheel
- Cannoncini tube
- Pastry brush
- Piping bag
- Cooling rack
- Kitchen scale
- Mixing bowl
- Measuring cup
- Saucepan
- Stove
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
Ingredients
- ⅔ cup (150 g) superfine (caster) sugar
- 3 Tbsp. (50 ml) water
- ½ quantity (300 g) of puff pastry
- ½ quantity (400 g) of Chantilly cream
- ½ cup (110 g) unsalted butter
- Scant ⅔ cup (150 ml) water
- Pinch of salt
- 2 ¾ cups (350 g) type “00” flour or all-purpose (plain) flour
- 1 Tbsp. white wine vinegar or lemon juice
- 1 ¼ cups (150 g) type “00” flour or all-purpose (plain) flour
- 1 ½ cups plus 1 Tbsp. (380 g) cold butter, cut into cubes
- 1 ¼ cups (300 ml) heavy cream
- 1 quantity (700 g) of confectioners’ custard
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