Classic Cannoncini

epicurious.com

mema4one

subheading: For the Cannoncini:

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

subheading: For the puff pastry (dough):

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

subheading: For the puff pastry (butter paste):

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

subheading: For the Chantilly cream:

1 ¼ cups (300 ml) heavy cream

1 quantity (700 g) of confectioners’ custard

Directions at epicurious.com

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