Italian Cream Stuffed Cannoncini Recipe

Transport yourself to a charming Italian café with these delightful Italian Cream Stuffed Cannoncini, a delicious dessert featuring flaky puff pastry horns filled with creamy custard. Follow these step-by-step instructions for a professional-level recipe.

Ingredients

Custard Cream Filling:

• 3 egg yolks
• 3 tbsp all-purpose flour (or gluten-free flour blend, if desired)
• 1/2 cup (100 grams) sugar
• 1 tsp vanilla extract
• 8 oz (235 ml) milk

Cannoncini (Pastry Horns):

• 1 sheet of puff pastry, defrosted (about 8 oz or 225 grams)
• 1/4 cup (50 grams) sugar, for dusting
• 1 egg, beaten (for egg wash)
• Powdered sugar, for garnish

Instructions

1. Make the Custard Cream Filling

1. Warm the Milk: In a small saucepan, heat the milk over medium-low heat until it’s warm but not boiling.
2. Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is smooth and slightly pale.
3. Combine with Milk: Gradually pour the warm milk into the egg mixture, stirring constantly to prevent curdling.
4. Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, stirring continuously for about 5-7 minutes until it thickens to a creamy, custard consistency.
5. Chill: Remove from heat, transfer the custard to a bowl, cover with plastic wrap, and refrigerate for about an hour to cool completely.

2. Prepare the Puff Pastry Horns

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll and Cut Puff Pastry: On a lightly sugared surface, roll out the puff pastry into a 9×12-inch rectangle. Cut the pastry into 12 equal strips.
3. Wrap Pastry on Molds: Wrap each strip around a metal horn mold, overlapping slightly as you go. Place them seam-side down on the prepared baking sheet.
4. Egg Wash: Lightly brush each pastry horn with the beaten egg.
5. Bake: Bake for 15-20 minutes or until the pastry is golden brown. Allow them to cool slightly before removing from the molds.

3. Assemble the Cannoncini

1. Fill the Pastry Horns: Once the pastries have cooled, use a piping bag to fill each pastry horn with the chilled custard cream.
2. Garnish: Lightly dust powdered sugar over the tops for an elegant finishing touch.

Tips

Enjoy each delicious bite of these Italian Cream Stuffed Cannoncini, and savor the flavors of Italy right in your own kitchen. Buon appetito!