Name: Classic Cannoncini
Yield: Makes 16
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

Three pastries filled with cream on a plate.

Photo by Haarala Hamilton

These Italian cannoncini are filled with a simple Chantilly cream, but some bakeries pipe in a rich custard instead.

Recipe notes

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