Italian Cream Stuffed Cannoncini are a beloved dessert, combining the flakiness of puff pastry with the rich, velvety smoothness of custard cream. This recipe is an ode to Italian tradition, making it a perfect choice for family gatherings, celebrations, or simply a sweet indulgence at home.
INGREDIENTS
- Egg yolks: 3, for a rich and creamy custard.
- All-purpose flour: 3 tbsp (30 g), for thickening the custard.
- Sugar: 1/2 cup (100 g), to sweeten the custard and dust the pastry surface.
- Vanilla extract: 1 tsp, for aromatic flavor in the custard.
- Milk: 8 oz (235 ml), heated to form the custard base.
- Puff pastry sheet: 1, defrosted and ready to roll.
- Egg: 1, for brushing over the pastry for a golden finish.
- Powdered sugar: For garnish and an elegant touch.
INSTRUCTIONS
- Step 1:
- Heat milk in a saucepan until warm. In a separate bowl, whisk together egg yolks, sugar, vanilla, and flour until light and fluffy.
- Step 2:
- Gradually pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Transfer to a bowl, cover, and refrigerate for 1 hour.
- Step 3:
- Preheat the oven to 400°F (200°C). Roll out the puff pastry on a sugar-dusted surface into a 9x12-inch rectangle. Cut into 12 strips.
- Step 4:
- Wrap each pastry strip around a horn mold, overlapping slightly, and place seam-side down on a parchment-lined baking sheet. Brush with egg wash.
- Step 5:
- Bake for 15-20 minutes until golden brown. Cool slightly before removing the pastry from the molds.
- Step 6:
- Use a piping bag to fill the cooled pastry horns with custard cream. Dust with powdered sugar before serving.
Serving and Storage Tips
- Serve immediately for the best texture, or refrigerate for up to 1 day before serving.
- Sprinkle with extra powdered sugar just before serving for a fresh look.
Helpful Notes
- Chill the custard cream completely before filling the pastry for a smoother texture.
- Make sure to seal the ends of the puff pastry strips tightly to prevent unrolling during baking.
Tips from Well-Known Chefs
- Use a high-quality vanilla extract for the custard to enhance its flavor.
- Dust the baking surface with sugar instead of flour for a caramelized finish on the puff pastry.