Italian Cream-Stuffed Cannoncini Recipe
Introduction:
Delight your senses with this traditional Italian treat, Cannoncini. These are light puff pastry horns filled with a silky smooth custard cream, perfect for dessert or a sweet treat with your afternoon coffee. Let’s dive into the process.
Ingredients:
For the Custard Cream (Crema Pastiera):
- 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 for decoration
Preparation:
1. Custard Cream (Crema Pastiera) Preparation:
- Warm up the milk until it’s 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 milk, continuously whisking to ensure no lumps form.
- Place the pan over medium heat, stirring constantly until the mixture reaches a slow boil. As the cream thickens, ensure it doesn’t stick to the pan’s bottom. Lower the heat and simmer for a few more minutes to achieve your desired consistency.
- Transfer the cream to a glass bowl and cover with plastic wrap, letting it cool down. Once at room temperature, chill in the refrigerator for at least one hour.
2. Puff Pastry Horns Preparation:
- Preheat your oven to 400 °F (200 °C).
- Sprinkle sugar both on your countertop and the puff pastry. Roll out the pastry into a 9×12 inch rectangle.
- Slice the rolled pastry into 12 even strips (about 1 inch wide). A quick way to do this: divide the pastry into three sections, then slice each section into four strips.
- Tightly wrap each strip around a horn mold, ensuring the pastry overlaps roughly halfway.
- Place the wrapped molds seam-side down on a baking sheet lined with parchment paper.
- Beat the egg with one tablespoon of water to make an egg wash. Lightly brush each pastry horn with this wash. Ensure the wash doesn’t touch the mold, as this can make it challenging to remove after baking.
- Bake for about 15-20 minutes or until the pastries are golden brown.
- Allow the pastries to cool for a few minutes, then gently twist them off the molds. If they stick, you can gently reduce the mold’s size by pressing on it and then gently rotate it within the pastry until it releases.
- When ready to serve, fill each pastry horn with the chilled custard cream.
- For a finishing touch, dust with powdered sugar and enjoy!
Conclusion:
These elegant puff pastry horns, filled with a classic Italian custard cream, will undoubtedly impress your guests and satisfy your sweet tooth. Buon appetito!
