Italian Cream Stuffed Cannoncini

RECIPE :

Italian Cream Stuffed Cannoncini are a delightful Italian pastry that marries the best of both worlds—the elegance of French pastry with the richness of Italian cream. Whether you’re making them for a special celebration or simply to satisfy your sweet cravings, these pastries promise a luxurious and delectable experience. Gather your ingredients, follow the straightforward steps, and indulge in the delightful taste of Italian Cream Stuffed Cannoncini as you embrace a taste of Italy.

Italian Cream Stuffed Cannoncini

“Italian Cream Stuffed Cannoncini is a delightful Italian pastry that boasts a crisp, flaky exterior and a creamy, indulgent interior.”

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:

1. Prepare the Custard Cream (Crema Pasticcera):

• Warm up the milk until hot but not boiling.
• In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.
• Gradually add the hot milk to the egg yolk mixture, whisking continuously to ensure there are no lumps.
• Place the pan over medium heat and stir constantly until the mixture comes to a slow boil. The cream will thicken during this process, so be sure it doesn’t stick to the bottom of the pan.
• Once it reaches your desired thickness, lower the heat and cook for a couple more minutes.
• Remove from heat, transfer the custard cream to a glass bowl, cover it with plastic wrap (directly on the surface to prevent a skin from forming), and let it cool. Refrigerate for at least an hour.

2. Prepare the Pastry Horns:

• Preheat your oven to 400°F (200°C).
• Sprinkle some sugar on your countertop and on top of the thawed puff pastry sheet. Roll out the pastry into a rectangle that’s approximately 9 by 12 inches.
• Cut the pastry into 12 strips, about 1 inch wide. A simple way to do this is by first cutting the pastry into three equal parts lengthwise and then cutting each of those parts into four strips.
• Roll each strip of pastry around a horn mold, ensuring that the pastry overlaps by about half of its length.
• Place the rolled pastry horns, seam side down, on a baking sheet lined with parchment paper.
• Beat one egg with one tablespoon of water to create an egg wash. Lightly brush each pastry cone with the egg wash. Be careful to keep the egg wash away from the mold, as it can make it harder to remove the pastry horn once baked.
• Bake at 400°F (200°C) for approximately 15-20 minutes or until the pastry is golden brown.

3. Assemble the Pastry Horns:

• Allow the baked pastry horns to cool for a couple of minutes, and then gently remove them from the molds. If the pastry sticks, you can press the mold slightly to make the circumference smaller and gently turn it inside the pastry until it comes off.
• Fill each pastry horn with the prepared custard cream using a piping bag.
• Optionally, sprinkle the filled pastry horns with powdered sugar for decoration.
• Enjoy your homemade pastry horns filled with delicious custard cream!