Ingredients
For the Custard Cream:
- 3 egg yolks
- 3 tbsp (30 grams) all-purpose flour
- 1/2 cup (100 grams) sugar
- 1 tsp vanilla extract
- 8 ounces (235 ml) milk
For the Cannoncini:
- 1 sheet puff pastry, defrosted (about 8 ounces, 225 grams)
- 1/4 cup (50 grams) sugar (for dusting surface)
- 1 egg (for egg wash)
- 1 tbsp water (to mix with egg for wash)
- Powdered sugar (to decorate)
Instructions
- Prepare the Custard Cream: Heat the milk in a saucepan until just about to simmer. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Cook the Custard: Return the mixture to the saucepan. Cook over medium heat while stirring constantly until the cream thickens to a smooth, creamy consistency. Remove from heat, transfer to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Pastry Horns: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a work surface dusted with the sugar until it forms a 9×12 inch rectangle. Cut the pastry into 12 equal strips.
- Shape and Bake the Cannoncini: Wrap each strip around a horn mold, overlapping slightly. Place the wrapped pastries seam-side down on a parchment-lined baking sheet. Brush each with egg wash (beaten egg mixed with 1 tablespoon of water). Bake for 15–20 minutes, until golden brown. Let cool slightly before carefully removing from molds.
- Assemble the Cannoncini: Once the horns are completely cool and custard is chilled and thickened, fill a piping bag with the custard cream. Pipe the cream into each horn until generously filled.
- Finish and Serve: Just before serving, dust the filled cannoncini with powdered sugar for an elegant finish. Enjoy your Italian Cream Stuffed Cannoncini fresh for best texture.
Notes
- For a gluten-free version, substitute the all-purpose flour in the custard with a gluten-free flour blend and use gluten-free puff pastry. Both can be found at specialty stores or made at home if desired.
- Gluten-free puff pastry can be more fragile, so handle it gently during wrapping and baking.
- Allow custard cream and pastry horns to cool completely before assembling to prevent the custard from melting.
- Cannoncini are best enjoyed the day they are filled for maximum crispiness. Fill just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cannoncino
- Calories: 210
- Sugar: 14g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 3.2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.7g
- Protein: 4g
- Cholesterol: 64mg
