https://www.copymethat.com/r/7vY2ChNmP/classic-cannoncini/
100678983
OkjerMB
7vY2ChNmP
2024-10-27 02:31:48
Classic Cannoncini
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Ingredients
- 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
Steps
Directions at epicurious.com
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