A crisp and delicious recipe, this cannoncini can be filled with any cream of your choosing and is one of the most delectable recipes you’ll ever have.
Crisp and buttery Italian cream filled cannoncini is one of the most delicious Italian pastries. The recipe is crisp and cream filled, made from the finest custard. This recipe can be served as a side dish or as an appetizer.
Total prep time: 1 hour 45 minutes
Yield: 10 cannoncini
INGREDIENTS :
3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
½ cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the cannoncini:
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
¼ cup (50 gr) of sugar
1 egg (for egg wash) powdered sugar to decorate
DIRECTIONS :
For the custard cream:
Step 1: In a pot, warm the milk until hot a bit. Whisk the egg yolks with the sugar, vanilla extract and flour in a pan until it is fluffy and light. Then, add the milk gradually and whisk until there are no lumps.
Step 2: Pour the mixture in the pan over medium heat and stir continuously until it reaches a slow boil, and the cream gets thickened. Reduce the flame and leave it to cook for a couple of more minutes, until it reached the desired thickness that you want.
Step 3: In a glass bowl, pour the cream and cover with a plastic wrap and let it cool. Then, refrigerate for at least an hour.
For the pastry horns:
Step 4: Preheat the oven to 400 degrees. Sprinkle some sugar on the counter and on top of the puff pastry, then roll it out to a rectangle, about 9 by 12 inches. Cut the pastry into 12 strips, then roll each strip into a conical shape, overlapping the pastry about half of its length.
Step 5: Line the baking sheet with parchment paper, and place the strip side down. Then beat one egg with one tablespoon of water to brush each pastry cone lightly with the egg wash.
Step 6: Leave it to bake at 400 degree Fahrenheit until it is golden on top or for about 15-20 minutes, leave it to cool down for a few minutes and remove from the mold gently.
Step 7: Fill with the cream and sprinkle with powdered sugar before serving.
CRISP AND BUTTERY ITALIAN CREAM FILLED CANNONCINI
Ingredients
- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- ½ cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
- For the cannoncini:
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- ¼ cup (50 gr) of sugar
- 1 egg (for egg wash) powdered sugar to decorate
Instructions
For the custard cream:
Step 1: In a pot, warm the milk until hot a bit. Whisk the egg yolks with the sugar, vanilla extract and flour in a pan until it is fluffy and light. Then, add the milk gradually and whisk until there are no lumps.
Step 2: Pour the mixture in the pan over medium heat and stir continuously until it reaches a slow boil, and the cream gets thickened. Reduce the flame and leave it to cook for a couple of more minutes, until it reached the desired thickness that you want.
Step 3: In a glass bowl, pour the cream and cover with a plastic wrap and let it cool. Then, refrigerate for at least an hour.
For the pastry horns:
Step 4: Preheat the oven to 400 degrees. Sprinkle some sugar on the counter and on top of the puff pastry, then roll it out to a rectangle, about 9 by 12 inches. Cut the pastry into 12 strips, then roll each strip into a conical shape, overlapping the pastry about half of its length.
Step 5: Line the baking sheet with parchment paper, and place the strip side down. Then beat one egg with one tablespoon of water to brush each pastry cone lightly with the egg wash.Step 6: Leave it to bake at 400 degree Fahrenheit until it is golden on top or for about 15-20 minutes, leave it to cool down for a few minutes and remove from the mold gently.
Step 7: Fill with the cream and sprinkle with powdered sugar before serving.
