Cream-Stuffed Cannoncini Recipe

Italy is synonymous with culinary excellence, and its desserts hold a special place in hearts and homes worldwide. One such treat is the irresistible Cannoncini, also known as cream horns. These delicate, golden pastries filled with rich custard cream are a delight to the senses. Whether you’re hosting a dinner party or simply treating yourself, Cannoncini promises to elevate any occasion. This recipe is approachable for home bakers and yields bakery-level results. Let’s dive into the world of Italian confectionery!

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

Ingredients

For the Custard Cream (Crema Pasticcera):

• 8 ounces (235 ml) of milk
• 3 egg yolks
• 1/2 cup (100 grams) of sugar
• 3 tablespoons (30 grams) of all-purpose flour
• 1 teaspoon of vanilla extract

For the Cannoncini:

• 1/4 cup (50 grams) of sugar
• 1 sheet of puff pastry (defrosted, about 8 ounces/225 grams)
• Powdered sugar for decoration
• 1 egg (for egg wash)

Instructions

Step 1: Prepare the Custard Cream (Crema Pasticcera)

1. Heat the Milk: Warm the milk in a small saucepan over medium heat until it starts to steam but does not boil.
2. Whisk the Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and sugar until pale and creamy. This ensures the sugar dissolves properly.
3. Incorporate Flour: Gradually sift in the flour, whisking continuously to form a smooth mixture without lumps.
4. Combine with Milk: Slowly pour the warm milk into the egg mixture, stirring constantly to avoid curdling.
5. Cook the Custard: Return the mixture to the saucepan and cook on low heat, stirring frequently with a wooden spoon or whisk until the cream thickens to a pudding-like consistency.
6. Flavor and Cool: Stir in the vanilla extract, then transfer the custard to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool completely.

Step 2: Prepare the Puff Pastry

1. Roll and Cut: On a lightly floured surface, roll out the defrosted puff pastry sheet. Cut it into long strips (about 1-inch wide).
2. Shape the Cannoncini: Lightly grease metal cone molds or foil-wrapped cones. Wrap each puff pastry strip around a cone mold, overlapping slightly to avoid gaps.
3. Apply Egg Wash and Sugar: Beat the egg in a small bowl. Brush each pastry-wrapped cone with the egg wash and sprinkle generously with sugar for a caramelized finish.

Step 3: Bake the Cannoncini

1. Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Bake: Place the prepared cones on the baking sheet and bake for 12–15 minutes, or until the pastry is puffed and golden brown.
3. Cool: Let the baked shells cool slightly before carefully removing the molds.

Step 4: Assemble the Cannoncini

1. Fill the Shells: Transfer the cooled custard cream into a piping bag fitted with a star tip. Pipe the cream into each pastry shell, ensuring they are generously filled.
2. Decorate: Dust the filled Cannoncini with powdered sugar for a classic finish.

Presentation

Arrange the Cannoncini on a decorative plate or tiered stand. Their golden shells, delicate dusting of powdered sugar, and creamy filling make for a stunning dessert display. For added flair, garnish the plate with fresh berries or a drizzle of chocolate sauce.

The beauty of Italian-Cream Stuffed Cannoncini lies in their balance of texture and flavor: the crisp, flaky pastry pairs perfectly with the smooth, velvety custard. These delightful treats are versatile enough for festive gatherings, afternoon tea, or a satisfying indulgence at home. By following this recipe, you’ll bring a taste of Italy to your table, delighting friends and family with every bite. Try it today, and savor the joy of creating something truly special!