Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream.
Get ready to dive into a dessert that’s nothing short of spectacular! We’re kicking off the year with an Italian classic that will make your taste buds dance—the Italian Cream Stuffed Cannoncini. Imagine a heavenly combination of crispy, buttery puff pastry filled to the brim with luscious, creamy custard. It’s a dessert that screams elegance but is surprisingly simple to whip up. Let’s get to it!
Ingredients
INGREDIENTS
For the custard cream
3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the cannoncini
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to decorate
Instructions
Preparing the Custard Cream (Crema Pasticcera)
First off, let’s tackle the custard cream. Warm up the milk until it’s hot, but be careful not to let it boil.
In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until your arms feel like they’re going to fall off—just kidding, it should be nice and fluffy!
Gradually add the hot milk, continuing to whisk and ensuring there are no lumps. You’ve got this!
Set the pan over medium heat and stir like your life depends on it. Once it reaches a slow boil and starts to thicken, you can lower the flame and let it cook for a couple more minutes until it’s perfectly thick.
Pour the custard into a glass bowl, cover it with plastic wrap, and let it cool down. If you can wait an hour before diving in, refrigerate it.
Making the Pastry Horns
Okay, it’s pastry time. Preheat your oven to 400°F (200°C).
Sprinkle some sugar on your counter and roll out the defrosted puff pastry into a rectangle, approximately 9 by 12 inches.
Cut this into 12 stripes. If math isn’t your strong suit, cut the pastry into three parts and then each part into four strips.
Roll each strip onto a conical horn mold, making sure the pastry overlaps about half its length.
Place these on a baking sheet lined with parchment paper, making sure the seam side is facing down.
Beat one egg with a tablespoon of water and lightly brush each pastry cone with this egg wash. Avoid getting the egg wash on the mold as it’ll make removal tricky.
Bake at 400°F (200°C) for about 15-20 minutes or until golden and delightful.
Let them cool for a couple of minutes, then gently remove them from the molds. If they stick, give the mold a gentle press and twist to release.
The Grand Finale: Filling and Serving
Almost done! Before serving, fill these beauties with the chilled custard cream, using a piping bag. A sprinkle of powdered sugar on top, and you’re good to go.
Voilà! You’ve just made Italian Cream Stuffed Cannoncini. Wasn’t that easy? Now, take a well-deserved bite and let the magic unfold!
