The Fluffiest Italian Cream Stuffed Cannoncini Recipe Ever

Delicate puff pastry horns filled with velvety Italian cream stuffed cannoncini make any dessert spread irresistible.

pastry chefs adore these elegant treats for their delightful crunch and silky filling.

Light, airy, and perfectly sweet, these cannoncini offer a taste of authentic Italian bakery magic.

Crisp golden shells cradle a dreamy cream that melts on your tongue with each bite.

The contrast between the flaky pastry and smooth custard creates a symphony of textures that dance across your palate.

Layers of buttery pastry and rich cream promise a decadent experience that transports you straight to a charming Italian pasticceria.

Prepare to fall in love with this classic dessert that turns an ordinary moment into a celebration of flavor.

Italian Cream Cannoncini: Pastry Shop Magic

• Impress guests with bakery-style Italian pastry that looks professionally made and tastes absolutely delicious.
• Simple ingredients and straightforward steps make these cannoncini perfect for spontaneous gatherings or last-minute sweet cravings.
• Excellent for dessert tables, afternoon tea, family celebrations, or as a sophisticated homemade gift that everyone will adore.
• Requires minimal technical skills, making it accessible for home bakers of all experience levels who want to create something spectacular.

Cannoncini Ingredient Essentials

• Milk: Provides the creamy base for the rich and smooth Italian cream filling.
• Egg Yolks: Creates a luxurious and thick texture for the custard.
• Sugar: Adds sweetness and helps to balance the flavor of the custard.
• Vanilla: Brings a classic and aromatic flavor to the cream filling.
• Flour: Helps to thicken and stabilize the custard mixture.

• Puff Pastry: Delivers a light, flaky, and golden exterior for the cannoncini.
• Sugar: Provides a subtle sweetness and helps create a caramelized surface.

• Egg, Water: Creates a golden and glossy egg wash for the pastry surface.
• Powdered Sugar: Offers a delicate and sweet dusting for the final presentation.

Tools to Create Perfect Cannoncini

• Cone-shaped Horn Molds: Essential metal or silicone tools for shaping pastry into perfect curved horns.
• Piping Bag: Must-have for neatly filling pastry shells with smooth, creamy custard.
• Baking Sheet: Large flat pan lined with parchment paper to support pastry during baking.
• Whisk: Perfect for blending egg yolks, sugar, and creating silky smooth custard.
• Mixing Bowl: Needed for preparing custard and whisking ingredients together.
• Saucepan: Used for heating milk and cooking custard to right consistency.
• Rolling Pin: Helps roll out puff pastry evenly with sugar coating.
• Pastry Brush: Ideal for applying egg wash to give pastry a beautiful golden shine.

Rolling and Filling Cannoncini Step by Step

Step 1: Whip Up Silky Custard

Warm milk until steamy but not bubbling.

In a separate bowl, blend egg yolks with sugar, vanilla, and flour until light and airy.

Slowly incorporate hot milk while whisking.

Transfer mixture to saucepan and cook over medium heat, stirring constantly until thickened like smooth pudding.

Transfer to refrigerator and chill for minimum one hour.

Step 2: Prepare Pastry Sheets

Crank oven to 400 degrees Fahrenheit.

Sprinkle work surface with sugar.

Gently roll puff pastry into rectangular shape measuring approximately 9×12 inches.

Slice pastry into 12 slender strips using sharp knife.

Step 3: Craft Delicate Horn Shapes

Carefully wrap each pastry strip around metal horn molds, ensuring slight overlap.

Position horns seam-side down on parchment-lined baking sheet.

Step 4: Apply Golden Egg Wash

Whisk egg with water until smooth.

Delicately brush pastry surfaces, taking care to avoid molds.

Step 5: Bake to Perfection

Slide baking sheet into preheated oven.

Bake 15-20 minutes until pastry turns gorgeous golden brown.

Allow brief cooling period before gently extracting horns from molds.

Step 6: Fill and Garnish

Transfer chilled custard to piping bag.

Fill each crisp horn generously with creamy filling.

Dust lightly with powdered sugar just before serving.

Enjoy these heavenly Italian treats!

Tricks for Flaky Cannoncini Success

• Refrigerate custard for at least 1 hour to ensure thick, creamy texture that holds its shape perfectly when piped into pastry horns.
• Roll pastry strips in sugar for extra crispiness and to create a delicate caramelized exterior that stays crisp after filling.
• Place pastry horns with seam side down to ensure uniform golden color and prevent uneven browning during baking.
• Allow pastry horns to cool briefly before carefully sliding off molds to maintain their delicate shape without breaking.
• Use a piping bag for smooth, even custard filling that reaches every corner of the crispy pastry horn.

Fresh Flavor Combos for Cannoncini

• Low-Sugar Delight: Replace sugar with stevia or monk fruit sweetener in both custard and pastry for a diabetic-friendly version.
• Dairy-Free Dream: Substitute milk with almond or coconut milk, using cornstarch instead of flour for thickening the custard cream.
• Gluten-Free Option: Use gluten-free puff pastry and replace wheat flour with almond flour or cornstarch in custard preparation.
• Chocolate Lover's Version: Mix cocoa powder into custard cream or drizzle melted dark chocolate over filled pastry horns for extra richness.

Serving Cannoncini for Special Occasions

• Sweet Brunch Companion: Pair these delightful cannoncini with freshly brewed espresso or cappuccino for an authentic Italian morning treat.
• Elegant Dessert Platter: Arrange these cream-filled pastry horns alongside fresh berries, mint leaves, and a light chocolate drizzle to create a stunning presentation.
• Party Perfect Nibbles: Serve these mini pastries at cocktail parties or afternoon tea as an impressive and delectable finger food that guests will adore.
• Seasonal Garnish Twist: Sprinkle crushed pistachios or toasted almonds on top for added texture and a nutty flavor that complements the creamy custard filling.

Storing Puff Pastry Cannoncini Right

• Store filled cannoncini in an airtight container in the refrigerator for up to 2 days. Keep them flat to prevent custard leakage and maintain crispy pastry texture.
• Wrap unbaked pastry horns individually in plastic wrap, then place in freezer bag. Store for up to 1 month. Thaw in refrigerator before baking.
• Warm refrigerated cannoncini in oven at 300F for 5-7 minutes to restore crispness. Avoid microwave to prevent soggy pastry.
• Let chilled cannoncini sit at room temperature for 15 minutes before serving to soften custard and enhance flavor.

FAQs

• How do I prevent the pastry from sticking to the horn molds?

Lightly grease the metal molds with cooking spray or brush with melted butter before wrapping the pastry strips to ensure easy removal after baking.

• Can I make the custard ahead of time?

Yes, you can prepare the custard filling up to 2 days in advance and store it in an airtight container in the refrigerator until you’re ready to fill the pastry horns.

• What type of puff pastry works best for this recipe?

Use high-quality, all-butter puff pastry for the best flavor and flakiest texture. Store-bought frozen puff pastry works perfectly and saves preparation time.