Cannoncini, also known as cream horns, are a beloved Italian pastry featuring crisp, flaky puff pastry filled with a luscious custard cream. These elegant treats are perfect for special occasions, coffee breaks, or whenever you crave a touch of Italian sweetness. Easy to prepare yet impressively delicious, this recipe will transport you straight to an Italian bakery with every bite.
Ingredients
For the Custard Cream:
- Egg Yolks: 3
- All-Purpose Flour: 3 tablespoons (30 grams)
- Sugar: ½ cup (100 grams)
- Vanilla Extract: 1 teaspoon
- Milk: 8 ounces (235 ml)
For the Cannoncini:
- Puff Pastry: 1 sheet, defrosted (about 8 ounces, 225 grams)
- Sugar: ¼ cup (50 grams)
- Egg: 1, for egg wash
- Powdered Sugar: For decoration
Instructions
Step 1: Make the Custard Cream
- In a medium saucepan, whisk together the egg yolks and sugar until smooth and pale.
- Gradually add the flour, whisking to combine.
- Slowly pour in the milk, stirring continuously to avoid lumps.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens into a smooth custard (about 5-7 minutes).
- Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and let it cool completely.
Step 2: Prepare the Cannoncini Shells
- Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- Roll out the defrosted puff pastry sheet and lightly sprinkle it with sugar. Gently press the sugar into the pastry with a rolling pin.
- Using a sharp knife or pizza cutter, cut the pastry into 1-inch wide strips.
- Carefully wrap each strip around a metal cream horn mold, overlapping the edges slightly to prevent any gaps. Arrange the wrapped molds on the prepared baking sheet.
- Brush the pastry with beaten egg for a golden finish.
- Bake in the preheated oven for 15-18 minutes, or until golden brown and puffed. Remove from the oven and allow to cool before carefully removing the molds.
Step 3: Assemble the Cannoncini
- After the pastry shells have fully cooled, spoon the custard cream into a piping bag fitted with a round or star-shaped tip.
- Pipe the custard into each pastry shell, filling it generously.
Step 4: Decorate and Serve
- Lightly dust the filled cannoncini with powdered sugar for an elegant finish.
- Serve immediately for the best texture, or refrigerate for up to 24 hours for a chilled treat.
Conclusion
These Italian Cream-Stuffed Cannoncini are a stunning combination of flaky pastry and rich, velvety custard. Whether served at a gathering or enjoyed as a personal indulgence, they’re sure to impress with their delicate flavor and beautiful presentation. Buon appetito!
