I think your reviewer needs a lesson in cannoli structure, not to mention Italian. First off, the shell of a cannolo (the singular of cannoli) is not p� a choux, which is of course French. In Italian that type of pastry is known as pasta bign�Whatever the language, this is a twice-cooked egg pastry, which is baked, not fried. For example, eclairs are made from p� a choux. But cannoli have fried shells, without eggs or any baking.

Whether Victoria Pastry Co. has the best cannoli in town or not--the jury is still out for me--you should be careful when throwing around pastry terminology.