Description
Delicate Italian cream-filled Cannoncini emerge as a delightful pastry masterpiece, promising pure indulgence. Sweet puff pastry horns cradle silky vanilla custard, inviting you to savor authentic Italian dessert magic in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 sheet puff pastry, defrosted (about 8 ounces / 226 grams)
- 8 ounces (226 grams) milk
- 3 egg yolks
Sweeteners and Flavor Enhancers:
- 1/2 cup (100 grams) sugar
- 1/4 cup (50 grams) sugar
- 1 teaspoon vanilla extract
- Powdered sugar (for decoration)
Additional Ingredients:
- 3 tablespoons all-purpose flour
- 1 egg (for egg wash)
Instructions
- Craft a velvety custard by heating milk until steaming. Whisk egg yolks with sugar, vanilla, and flour until pale and aerated. Slowly incorporate hot milk while continuously stirring to prevent clumping. Simmer mixture over medium heat, stirring constantly until it thickens and bubbles gently. Continue cooking for 2-3 minutes to achieve optimal consistency. Transfer cream to a clean bowl, press plastic wrap directly onto surface to prevent skin formation, and chill in refrigerator for minimum 60 minutes.
- Heat oven to 400°F (200°C). Dust work surface with granulated sugar and unfold puff pastry. Roll pastry into a thin 9×12-inch rectangle. Slice pastry into 12 uniform strips approximately 1-inch wide. Carefully wrap each strip around conical molds, ensuring slight overlap and secure placement. Position pastry horns on parchment-lined baking sheet with seam facing downward. Delicately brush surfaces with egg wash for golden sheen. Bake 15-20 minutes until pastry turns crisp and amber-colored. Allow brief cooling before gently extracting from molds.
- Transfer chilled custard to piping bag fitted with narrow tip. Generously fill each crisp pastry horn with cream, ensuring complete and even distribution. Optional: Dust cannoncini with powdered sugar for elegant presentation.
Notes
- Use room temperature eggs for smooth, lump-free custard cream that blends perfectly.
- Whisk continuously while adding hot milk to prevent scrambling the egg yolks and ensure silky texture.
- Test cream thickness by coating the back of a spoon – it should hold a clear line when you run your finger through it.
- For gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- Chill the custard cream thoroughly to help it set and develop richer flavor before filling pastry.
- Keep pastry strips cold until ready to roll to maintain their crisp, flaky texture.
- Brush egg wash sparingly to achieve golden, glossy finish without weighing down the delicate pastry.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 270
- Sugar: 20 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg