Recipes

Italian Cream Stuffed Cannoncini

Italian Cream Stuffed Cannoncini Recipe ๐Ÿ‡ฎ๐Ÿ‡นโœจ
These flaky, creamy pastries bring a taste of Italy to your table. With golden puff pastry shells filled with a rich vanilla custard, they make a perfect treat for any occasion.

Ingredients:
Custard Cream Filling:
3 egg yolks
3 tbsp all-purpose flour (or gluten-free flour blend if desired)
1/2 cup (100 grams) sugar
1 tsp vanilla extract
8 oz (235 ml) milk
Cannoncini (Pastry Horns):
1 sheet of puff pastry, defrosted (about 8 oz or 225 grams)
1/4 cup (50 grams) sugar, for dusting
1 egg, beaten (for egg wash)
Powdered sugar, for garnish
Instructions:
Make the Custard Cream:
Warm the Milk: In a small saucepan, heat the milk over medium-low heat until itโ€™s warm (not boiling).
Prepare the Egg Mixture: In a bowl, whisk together the egg yolks, sugar, vanilla, and flour until light and smooth.
Combine with Milk: Gradually pour the warm milk into the egg mixture while stirring constantly to prevent curdling.
Thicken the Custard: Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously until it thickens to a creamy, custard consistency (about 5-7 minutes).
Chill: Remove from heat, transfer to a bowl, cover with plastic wrap, and refrigerate for about an hour to cool.
Prepare the Puff Pastry Horns:
Preheat the Oven: Preheat oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
Roll and Cut Puff Pastry: On a lightly sugared surface, roll out the puff pastry to a 9×12-inch rectangle. Cut it into 12 equal strips.
Wrap Pastry on Molds: Take each strip and wrap it around a horn mold, overlapping slightly as you go. Place on the baking sheet seam-side down.
Egg Wash: Brush each pastry horn lightly with beaten egg.
Bake: Bake for 15-20 minutes, or until the pastry is golden brown. Let them cool slightly before removing from the molds.
Assemble the Cannoncini:
Fill the Pastry Horns: Once the pastries have cooled, use a piping bag to fill each one with the chilled custard cream.
Garnish: Sprinkle powdered sugar over the tops for a final touch of sweetness.
Tips:
For Gluten-Free Version: Substitute the all-purpose flour in the custard with a gluten-free flour blend, and use gluten-free puff pastry.
Storage: Cannoncini are best enjoyed the day theyโ€™re made but can be stored in the fridge for up to two days.
Enjoy each bite of these delightful Italian Cream Stuffed Cannoncini and be transported to a charming cafรฉ in Italy! ๐Ÿฅ๐Ÿ‡ฎ๐Ÿ‡น

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