Description
Delightful Italian cream stuffed cannoncini showcase classic pastry expertise from Italy’s culinary traditions. Sweet horn-shaped pastries filled with creamy custard offer a perfect dessert experience you’ll savor with each delicate bite.
Ingredients
Scale
Custard Cream Ingredients:
- 3 egg yolks
- 8 fluid ounces (240 milliliters) milk
- 1/2 cup (100 grams) sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Pastry Ingredients:
- 1 sheet puff pastry, defrosted (8 ounces or 226 grams)
- 1/4 cup (50 grams) sugar
- 1 egg (for egg wash)
Finishing Ingredient:
- Powdered sugar (for decorating)
Instructions
- Craft a velvety custard by gently warming milk until steaming. Whip egg yolks with sugar, vanilla, and flour into a smooth mixture. Gradually incorporate hot milk, stirring constantly over medium heat until the cream thickens and coats the back of a spoon. Chill the custard in the refrigerator for at least 60 minutes to set.
- Prepare the pastry workspace by preheating the oven to 400°F. Unfurl the puff pastry and sprinkle with granulated sugar. Roll and stretch the dough to a 9×12 inch rectangle. Slice the pastry into 12 uniform strips, each approximately one inch wide.
- Carefully wrap each pastry strip around conical metal molds, ensuring a slight overlap at the seam. Position the shaped horns seam-side down on a parchment-lined baking sheet, maintaining consistent spacing.
- Create an egg wash by whisking an egg with water. Delicately brush the exterior of each pastry horn, taking care not to disturb the molds or drip onto the baking sheet.
- Slide the baking sheet into the preheated oven and bake for 15-20 minutes. Watch for a golden-brown transformation, indicating perfectly crisp pastry shells. Allow a brief cooling period before gently extracting the horns from their metal forms.
- Transfer the chilled custard into a piping bag. Carefully fill each crisp pastry horn with the creamy mixture, ensuring a generous but neat filling. Dust the completed cannoncini with a delicate veil of powdered sugar just before serving.
Notes
- Ensure milk is hot but not boiling to prevent scrambling egg yolks during custard preparation.
- Use room temperature eggs for smoother, more consistent custard texture and easier mixing.
- Stir custard continuously while cooking to prevent burning and achieve silky, lump-free consistency.
- Refrigerate custard for at least 1 hour to allow proper setting and enhance flavor development.
- Sprinkle sugar on puff pastry for added caramelization and subtle sweet crunch when baking.
- Brush egg wash gently to avoid disturbing pastry shape and ensure even golden color.
- Remove pastry horns from molds carefully while still slightly warm to prevent sticking.
- For gluten-free option, substitute puff pastry with gluten-free alternative and almond flour in custard.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 70 mg