The cream cannoncino is a dessert of uncertain origin, now widespread throughout Europe in many different styles. To learn its secrets we have been to Milan, inside the laboratories of the famous chef Carlo Cracco. Together with the young pastry Ilaria Caneva we will discover step by step how to make the two elements at the base of this super Italian classic: the puff pastry that gives shape to the cannoli and the delicious cream.

In collaboration with Mulino Caputo https://www.mulinocaputo.it/en/

INGREDIENTS

For the puff pastry:
Flour 00 W 200 1kg
Butter 200 g
White wine 120 ml
Water 400 ml
Granulated sugar 10 g
Salt 12 g
Butt

For the cream:
Milk 350 ml
Cream 200 ml p
Yolk 140 g
Granulated sugar 90 g
Rice starch 13 g
Corn starch 13 g
Vanilla pod 1 b

Watch all the desserts of the Italian pastry masters:    • DESSERT  

Discover Carlo Cracco's recipes on ItaliaSquisita (safron risotto and tomato sauce pasta):    • Spaghetti al pomodoro di Carlo Cracco  

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