Italian Cream Stuffed Cannoncini
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.
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!