Italian Cream Stuffed Cannoncini

There’s nothing like starting the new year with a touch of Italian indulgence. If you’re a fan of desserts that are not only eye-catching but also have a delightful taste, then Italian Cream Stuffed Cannoncini is just the treat for you! Imagine a crispy, buttery puff pastry that gives way to a luscious, creamy custard filling. This recipe embodies everything I adore in a pastry: finger-licking deliciousness, simplicity (thanks to the convenience of frozen puff pastry), and undeniable beauty. Let’s dive in!

Why You’ll Love This Recipe

You’ll fall head over heels for this recipe because it’s an easy way to impress your guests with minimal effort. The combination of flaky pastry and rich custard is simply divine. Plus, these cannoncini look like they came straight out of an upscale bakery, making them perfect for any occasion.

Kitchen Equipment You’ll Need

• Medium-sized pan
• Whisk
• Glass bowl
• Plastic wrap
• Horn molds (conical shape)
• Baking sheet
• Parchment paper
• Piping bag

Ingredients

For the custard cream

• 3 egg yolks
• 3 tablespoons (30 gr) of all-purpose flour
• 1/2 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)
• 1/4 cup (50 gr) of sugar
• 1 egg (for egg wash)
• Powdered sugar to decorate

Step-by-Step Instructions

Start by preparing the custard cream (crema pasticcera):

1. Warm up the milk until hot (not boiling).
2. In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour until light and fluffy.
3. Add the milk gradually while whisking to ensure there are no lumps.
4. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple more minutes until you reach the desired thickness.
5. Pour the cream into a glass bowl, cover with plastic wrap, and let it cool down. Refrigerate for at least one hour.

For the pastry horns:

1. Preheat the oven to 400°F (200°C).
2. Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
3. Cut into 12 strips (about 1 inch thick). An easy way to do it: cut the pastry into three parts, and then each part into four strips.
4. Roll each strip onto a horn mold (conical in shape). The pastry should overlap by about half of the length.
5. Place on a baking sheet lined with parchment paper with the seam (end of the strip) side down.
6. Beat one egg with one tablespoon of water and brush lightly on each pastry cone with the egg wash.
7. Ensure you keep the egg wash away from the mold, as it will make it harder to remove the pastry horn from the mold once baked.
8. Bake at 400°F (200°C) for about 15-20 minutes until golden on top.
9. Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and turn it gently inside the pastry until it comes off.
10. Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!

Tips for Success

• Ensure your custard is completely cooled before filling the cannoncini to prevent it from becoming runny.
• Be gentle when removing the pastry from the molds to maintain their shape.

Additional Tips and Variations

• For a citrusy twist, add some lemon or orange zest to the custard cream.
• If you prefer a chocolate version, melt some chocolate and drizzle it on top of the filled cannoncini.

Nutritional Highlights (Per Serving)

This dessert is a treat, so enjoy it in moderation. Each serving is a delightful blend of carbohydrates, fats, and sugars, giving you an indulgent sweet bite.

Frequently Asked Questions (FAQ)

Can I make the custard ahead of time? Yes, the custard can be made a day in advance and stored in the refrigerator.

Can I use homemade puff pastry? Absolutely! If you have the time and inclination, homemade puff pastry will make these even more special.

How should I store leftovers? Store any leftover filled cannoncini in the refrigerator for up to two days.

Conclusion

I hope you give these Italian Cream Stuffed Cannoncini a try. They are a delightful treat that will transport you straight to Italy with every bite. Don’t forget to share your experiences and any creative variations you come up with. Buon appetito!