One of the traditional Italian mignon pastries is the Italian Cream Stuffed Cannoncini with custard. These pastries bring together the crispiness and aroma of caramelized puff pastry with the creamy richness of custard.
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The Cannoncini can be enjoyed as a dessert after a meal or served alongside tea and coffee. These pastries are easy and fast to prepare, appealing to both the young and old palate. However, one should beware as they tend to disappear quickly!
What Do You Need To Make Italian Cream Stuffed Cannoncini?
Puff Pastry Sheets – I utilized pre-made puff pastry dough, but alternatively, you can prepare it yourself from scratch (I specifically used Pepperidge Farm puff pastry sheets).
Horns Cream Ingredients (using Heavy Whipping Cream)
Heavy whipping cream – Ensure to include cold whipping cream as it will accelerate the process of thickening.
Cream cheese – Before preparing the cream, it is necessary to let it soften to room temperature; otherwise, the cream may become lumpy.
Powder sugar – Regardless of whether you use organic or white granulated sugar, the end result will still be delicious.
Pure vanilla extract – Flavor is optional.
Sea salt – While it is not necessary, adding it does enhance the flavor of the cream.
Cocoa powder – To prepare the chocolate cream filling, simply incorporate one to two tablespoons of cocoa or cacao powder.
Horns Cream Ingredients (using Cool Whip)
Soften cream cheese
Confectioner’s (powdered) sugar
Cool Whip (thawed in the fridge for 24 hrs. before use)
Cream horn molds (if you need cream horns molds)
How to make Italian Cream Stuffed Cannoncini?
If you’re a fan of cream, you’ll absolutely adore these cream horns. To obtain a comprehensive tutorial on crafting this classic pastry, kindly consult this post that offers a detailed procedure.
Set the oven temperature to 400ºF in advance.
Take one sheet of thawed dough at a time and place it on a floured work surface, then unfold it.
Roll out the dough into a square shape and cut it into ¾-inch wide strips using a pizza cutter.
Take each strip and wrap it around the cream horn mold, ensuring that they overlap slightly, creating a cone shape with each round.
Baking Time
The puff pastry dough is extremely fragile. If it’s undercooked, the horns will unravel, but if it’s overbaked, they’ll be difficult to remove from the mold. The horns should have a light golden brown color to reach the perfect stage.
Arrange them on a baking sheet, leaving a 2-inch space between each pastry. The baking sheet should be greased with butter or cooking spray. If desired, you can brush an egg wash over each horn pastry for a shiny appearance, but if you choose to do so, you must use parchment paper.
Place in a preheated oven and bake for 18 minutes, or until the pastries turn a light golden brown.
Take the cookie sheet with the baked horns out of the oven.
How to Make Frosting for the Cream Horns (using Heavy Whipping Cream)
Take your softened cream cheese and beat it in an electric mixer until it becomes smooth and creamy.
To avoid creating a powdered sugar cloud, slowly increase the mixer speed while gradually incorporating the powdered sugar and mixing it together. Continue until the mixture is smooth and without lumps.
Scrape the sides of the mixer bowl with a spatula and continue beating the mixture on high until it thickens.
Ensure that all the cream cheese is scraped off the mixer bowl’s walls by scraping it down again. Beat the cream for approximately 15 seconds once more.
As you combine the liquid heavy whipping cream with the cream cheese mixture, gradually elevate the mixing speed.
As the heavy whipping cream combines with the cream cheese, it will become more liquefied. During the mixing process, the frosting will thicken. Do not overbeat the frosting! Once it starts to hold its shape, the frosting is ready.
Make Frosting for the Cream Horns (using Cool Whip)
Using a mixer set to medium speed, beat the softened cream cheese until it becomes smooth and creamy.
Gradually add powdered sugar to the cream cheese mixture, increasing the mixer speed as you mix.
Scrape down the mixer bowl to remove any stuck cream cheese and then beat the mixture on high until it thickens.
Scrape down the mixer bowl again to ensure that all the cream cheese is removed from the walls of the bowl. Beat the cream for another 15 seconds.
Add the thawed Cool Whip to the cream cheese mixture and whip until everything is fully incorporated, taking care not to overbeat the frosting. Once the frosting starts to hold its shape, it is ready.
Assembling Cream Horns
To make it easier to fill the horns, fill a pastry bag fitted with a Wilton 32 attachment halfway with cream.
Utilize the pastry bag to inject cream into both ends of the horn.
Tips For Italian Cream Stuffed Cannoncini Recipe
- Learn the top tricks for consistently achieving the delicious Italian bakery-style treats you crave.
- To prevent the puff pastry dough from losing its consistency, make sure to keep it chilled and work as swiftly as possible.
- To prevent the puff pastry from bursting out of the mold, it is recommended to use an egg wash to secure the shells. Speaking from experience, skipping this step can lead to an unfortunate outcome.
- It is advisable to prepare the Pistachio Cream ahead of time, as it needs time to cool down. By doing so, it will be conveniently available for use when required.
- For optimal texture, it is recommended to fill the shells just prior to serving to prevent them from becoming soggy. Filling them too early may compromise their texture.
- As you take a bite of this italian horn pastry , the layers of flaky, buttery pastry will delicately dissolve in your mouth. The luscious Italian pastry cream filling, with its velvety texture, will add to the delightful experience on your tongue.
The step-by-step instructions Italian Cream Stuffed Cannoncini pictures can be found in the recipe card below.
Questions and answers about the Italian Cream Stuffed Cannoncini recipe
Recipe variations
Cream stuffed pastry is a delicious dish that is made from a crispy, flaky shell filled with a creamy, sweet filling. Here are some variations of the filling that you can try:
Lemon Cream: Add lemon zest and juice to the cream filling to give it a tangy, citrusy flavor.
Chocolate Cream: Mix in some melted chocolate to the cream filling for a rich, chocolatey taste.
Nutella Cream: Add Nutella to the cream filling for a hazelnut and chocolate flavor.
Fruit Jam Cream: Add your favorite fruit jam to the cream filling for a fruity twist.
Pistachio Cream: Mix ground pistachios into the cream filling for a nutty, slightly salty taste.
Coffee Cream: Add instant coffee granules or espresso powder to the cream filling for a delicious coffee flavor.
Maple Cream: Mix in some pure maple syrup to the cream filling for a sweet and maple-y taste.
Almond Cream: Mix almond extract or ground almonds into the cream filling for a nutty flavor.
Strawberry Cream: Add fresh strawberries or strawberry puree to the cream filling for a fruity and sweet taste.
Cinnamon Cream: Mix in some cinnamon to the cream filling for a warm, cozy flavor.
What Do You Serve With cannoncini recipe?
The Italian Cream Stuffed Cannoncini recipe is Italian pastry tubes that are typically filled with a sweet cream filling. Here are some serving suggestions to complement this delicious pastry:
Dust with Powdered Sugar: Sprinkle some powdered sugar on top of the cannoncini just before serving.
Dip in Chocolate: Dip the ends of the cannoncini in melted chocolate and let them set in the refrigerator until the chocolate hardens.
Serve with Fresh Fruit: Accompany your cannoncini with a side of fresh fruit, such as berries or sliced melon.
Pair with Coffee or Tea: Cannoncini are an ideal complement to a steaming cup of coffee or tea.
Top with Whipped Cream: Just before serving, place a generous swirl of whipped cream on the top of the cannoncini.
Drizzle with Caramel or Chocolate Sauce: For an additional sweetness, you can drizzle caramel or chocolate sauce over the cannoncini.
Serve with Ice Cream: Cannoncini can be served alongside a scoop of vanilla ice cream for a decadent dessert.
Have a look at our other dessert recipes, how about carrot cake cheesecake or creamy coconut cake
Can You Freeze italian cream horn?
If you fill the italian cream horn with the buttercream or Italian meringue buttercream, you can store it in an airtight container in the freezer for up to a month. However, if you fill it with whipped cream or pastry cream, it is not suitable for freezing.
How Do You Store Italian Cream Stuffed Cannoncini?
You can keep the Cannoncini fresh for up to two days by storing them in a covered box. In case they are filled, put them in a container and wrap with plastic before placing them in the refrigerator.
What tool do you need to make cream horns?
If you want to prepare cream horns, you’ll require a pastry horn mold, which is a tube made of metal or plastic and shaped like a cone to mold the pastry dough. The molds can be reusable or disposable and are available in various sizes, depending on the cream horn’s desired shape and size. Moreover,
a pastry bag with a star-shaped tip will be necessary to fill the baked pastry horns with the cream filling. You may also need additional tools like a baking sheet, parchment paper, a rolling pin, a pastry brush, and an egg wash (a mixture of beaten egg and water) to brush the pastry before baking.
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Italian Cream Stuffed Cannoncini
Ingredients
For the custard cream
- 3 yolks eggs
- 100 gr sugar
- 235 ml milk
- 1 teaspoon vanilla extract
- 30 gr all-purpose flour
For the cannoncini
- 1 egg (for egg wash)
- 50 gr sugar
- powdered sugar to decorate
- 1 sheet puff pastry, defrosted (about 8 oz, 225 gr)
Instructions
Commence the process by preparing the custard cream (crema pasticcera):
- Ensure that the milk is heated to a hot temperature, but make sure that it doesn't boil by being cautious.
- In a medium-sized saucepan, beat the egg yolks, sugar, vanilla extract, and flour together until the mixture becomes light and fluffy.
- While whisking, add the hot milk to the mixture a little at a time, making sure there are no lumps.
- Set the pan over medium heat on the stove and stir the mixture continuously until it begins to simmer gently. Take care not to let the cream adhere to the bottom of the pan as it thickens. Reduce the heat and continue cooking for a few minutes until it reaches the desired thickness.
- After pouring the cream into a glass bowl, cover it with plastic wrap and allow it to cool. Mix one egg and one tablespoon of water by vigorously whisking them together. You should put the bowl in the refrigerator and let it stay there for a minimum of one hour
For the pastry horns:
- 1. Set the oven temperature to 400°F (200°C) in advance.
- Sprinkle sugar over the counter and puff pastry, then use a rolling pin to flatten it into a rectangle approximately 9 by 12 inches in size.
- Divide the pastry into 12 strips, each about 1 inch thick. To simplify the process, you could divide the pastry into three parts and then slice each part into four strips.
- Wrap each strip around a conical horn mold, making sure the pastry overlaps by about half its length.
- Make sure the seam side is facing downwards as you place the pastry strips on a baking sheet that has been lined with parchment paper.
- Mix one egg and one tablespoon of water by vigorously whisking them together. Lightly brush the surface of each pastry cone with the egg wash.
- Take care to avoid getting the egg wash on the mold, as this will make it more difficult to remove the baked pastry horn from the mold.
- Bake the pastry horns at 400°F (200°C) for approximately 15-20 minutes, or until the tops are golden in color.
- After letting the pastries cool for a few minutes, extract them from the mold carefully. If the pastry sticks to the mold, you may compress the mold slightly (to reduce its circumference) and carefully rotate it within the pastry until it releases.
- Using a piping bag, fill the pastries with cream prior to serving. If desired, sprinkle them with powdered sugar, then savor and delight in their taste!
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