Cannolo alla crema

A small, all-Italian mignon pastry that can be found in almost every patisserie in Italy. It is made from puff pastry and custard. 

Cannolo alla crema


  • 1 l plain base 
  • 40 g Nonna Rachele paste 
  • 30 g fresh cream 
  • 1 pinch of salt 
  • 150 g Fabbri Custard mix 
  • 500 ml milk at room temperature 
  • 50 g invert sugar 
  • crumbled puff pastry to taste 

For the gelato 

Mix the plain base with Nonna Rachele Paste, salt and fresh cream, then churn the mixture. 

For the garnish 

Using a planetary mixer, mix the invert sugar with the 500 ml of milk and the cold Fabbri Custard mix. Pour it into a pastry bag and place it in the fridge. During the extraction process, enrich with crumbled puff pastry and ripple with the previously prepared custard.