Puff Pastry Horns
Puff pastry horns filled with creamy custard, known as “Cannoncini,” offer a delightful treat that combines flaky pastry with smooth, rich filling. This recipe takes you through the steps to create these elegant pastries, perfect for impressing guests at any gathering or enjoying as a luxurious snack.
Why Try This Recipe?
If you’re looking to elevate your baking skills or simply want to try something new, this recipe is a great choice. It’s a wonderful way to showcase the versatility of puff pastry and the classic appeal of custard cream. Making puff pastry horns from scratch might seem daunting, but this recipe simplifies the process, ensuring a satisfying and delicious outcome.
Ingredients Summary
For the custard cream, you’ll need egg yolks, all-purpose flour, sugar, vanilla extract, and milk. These ingredients blend together to create a thick, flavorful cream that perfectly complements the puff pastry. For the horns, you’ll require a sheet of defrosted puff pastry, sugar for dusting, an egg for the wash, and powdered sugar for decoration. This combination results in pastries that are visually appealing and utterly delicious.
Storage Information
Puff pastry horns are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. If you have leftover custard cream, it can be refrigerated in a covered container for up to 3 days. To enjoy later, you might want to fill the horns with custard just before serving to prevent the pastry from becoming soggy.
Baking Tips
- Dusting the counter and puff pastry with sugar before rolling adds a caramelized texture to the horns, enhancing their flavor.
- Be meticulous when rolling the pastry onto the horn molds to ensure an even bake and to prevent the pastry from unraveling during the baking process.
- Applying the egg wash carefully helps achieve a golden, shiny finish without compromising the removal of the horns from the molds.
FAQ Puff Pastry Horns
- Can I use homemade puff pastry? Yes, homemade puff pastry can be used for a more authentic experience, though store-bought puff pastry is a convenient and effective alternative.
- How do I prevent the custard from forming a skin as it cools? Covering the surface of the custard directly with plastic wrap before chilling will prevent a skin from forming.
- What if I don’t have horn molds? You can improvise with aluminum foil shaped into cone molds, though actual horn molds are recommended for the best shape and easier handling.
- Can I fill the horns with something other than custard? Absolutely! Feel free to experiment with whipped cream, chocolate ganache, or fruit preserves as alternative fillings.
These puff pastry horns filled with custard cream are a testament to the beauty of combining simple ingredients to create an exquisite dessert. Whether you’re hosting a special event or treating yourself, these pastries promise to delight and satisfy with their perfect blend of textures and flavors. Happy baking!
Puff Pastry Horns
Equipment
- Medium-sized pan
- Baking sheet
- Pastry horn molds
Ingredients
For the Custard Cream (Crema Pastiera):
- 3 egg yolks
- 3 tablespoons 30 grams all-purpose flour
- 1/2 cup 100 grams sugar
- 1 teaspoon vanilla extract
- 8 oz 235 ml milk
For the Cannoncini:
- 1 sheet puff pastry defrosted (about 8 oz, 225 grams)
- 1/4 cup 50 grams sugar
- 1 egg for egg wash
- Powdered sugar for decoration
Instructions
Start by preparing the Custard Cream (Crema Pastiera):
- Warm up the milk until hot (not boiling).
- In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until light and fluffy.
- Gradually add the hot milk to the egg mixture while whisking, ensuring there are no lumps.
- Set the pan over medium heat and stir continuously until the mixture reaches a slow boil. Continue cooking for a couple of minutes until it thickens to the desired consistency.
- Pour the custard cream into a glass bowl, cover with plastic wrap, and let it cool down. Chill for at least one hour.
For the Pastry Horns:
- Preheat the oven to 400°F (200°C).
- Sprinkle some sugar on the counter and on top of the puff pastry. Roll out the puff pastry into a rectangle about 9 by 12 inches.
- Cut the pastry into 12 strips, each about 1 inch thick. You can easily achieve this by dividing the pastry into three parts and then cutting each part into four strips.
- Roll each strip onto a horn mold, ensuring the pastry overlaps by about half of its length.
- Place the rolled pastry horns on a baking sheet lined with parchment paper, with the seam side down.
- In a small bowl, beat the egg with one tablespoon of water to make an egg wash. Lightly brush each pastry cone with the egg wash, avoiding the mold.
- Bake the pastry horns in the preheated oven for about 15-20 minutes or until they turn golden brown on top.
- Allow the pastry horns to cool for a couple of minutes before gently removing them from the molds.
- Sprinkle the cooled pastry horns with powdered sugar for decoration before serving. Enjoy your delightful puff pastry horns filled with custard cream!
