Italian Cream Stuffed Cannoncini Recipe
Ingredients:
For the Custard Cream (Crema Pasticcera):
- 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:
a. Warm up the milk until hot (not boiling).
b. In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour until light and fluffy.
c. Add the milk gradually while whisking to ensure there are no lumps.
d. Place the pan over medium heat and stir continuously until it reaches a slow boil. Be careful not to let it stick to the bottom.
e. Lower the flame and cook for a couple more minutes until you reach the desired thickness.
f. Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Refrigerate for at least one hour.
2. Prepare the Pastry Horns:
a. Preheat the oven to 400°F (200°C).
b. Sprinkle sugar on the counter and on top of the puff pastry, then roll it out to a rectangle about 9 by 12 inches.
c. Cut into 12 strips (about 1 inch thick). To do this easily, cut the pastry into three parts, and then each part into four strips.
d. Roll each strip onto a horn mold (conical in shape), ensuring the pastry overlaps (about half of the length).
e. Place on a baking sheet lined with parchment paper, with the seam (end of the strip) side down.
f. Beat one egg with one tablespoon of water and brush lightly on each pastry cone with the egg wash. Keep the egg wash away from the mold.
g. Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
h. Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
3. Assemble the Cannoncini:
a. Before serving, fill each pastry cone with the prepared custard cream using a piping bag.
b. Sprinkle with powdered sugar if desired.
4. Enjoy your Italian Cream Stuffed Cannoncini!