Description
Puff pastry chocolate cannoli.
We make a puff pastry and fill it with chocolate patisserie cream.
Our bakers sprinkle it with chocolate-coated hundreds and thousands on either end.
We then dust with icing sugar and cocoa powder.
Our recipe consists of only the best ingredients.
The origins of puff pastry
Modern puff pastry was invented by French pastry chef Claudius Gele in the seventeenth century.
He invented puff pastry as he cared for his sick father, who was on a diet of flour, butter and water. Gele added butter into a bread dough, kneaded the dough and then folded it to make a loaf. The rest, as they say, is history.
In France, puff pastry is called pâte feuilletée.
We use puff pastry for many of our products, including Cream Horns, Zuppette, chocolate sports and Millefeuille.
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YOU MAY ALSO LIKE: Puff pastry Cannoli with Fresh Cream
At La Rondine, we also make a puff pastry cannoli that we fill with fresh cream. You can buy this product on our website by clicking the link below.
Puff pastry cannoli can also have other fillings such as Italian patisserie cream and pistachio cream. Please call us if you would like another filling.
Chocolate cannoli sizes
Our chocolate cannoli are available in two sizes; small and large.
If you would like this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Store our cakes in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
