The delights of Italy stretch beyond its scenic beauty, deep-rooted history, and world-renowned art. One of its best-kept secrets? Its divine desserts! Among the plethora of delectable Italian sweets, there’s one that stands out both for its simplicity and for its delightful combination of textures and flavors: the Cannoncini with Custard Cream “Italian Cream Stuffed Cannoncini”.

 

 

A Glimpse into the Italian Boulangerie:

The very first time I had a Cannoncino was in a small boulangerie in Florence. It was a sunny day, and as I walked along the cobbled streets, a whiff of buttery pastry led me to this quaint bakery. I saw these small, horn-shaped pastries dusted with powdered sugar and decided to give one a try. The moment I bit into it, the crispiness of the pastry combined with the rich, velvety custard took me by surprise. It was love at first bite!

 

 

The Perfect Blend:

The beauty of Cannoncini lies in its perfect blend of textures. The puff pastry is crispy, light, and airy, which contrasts beautifully with the smooth and creamy custard. The sweetness is perfectly balanced, making it a treat that isn’t too overpowering. The simplicity of its appearance is deceptive, as each bite is an explosion of flavor and texture, making it a favorite amongst both adults and children.

 

Tips and Tricks:

• When filling the pastries, make sure your custard is cold. This ensures the puff pastry remains crisp.
• For an extra touch of sweetness, drizzle some chocolate or caramel sauce on top.
• If you don’t have horn molds, you can use cream horn forms or even small, cone-shaped items wrapped in aluminum foil.

 

 

Concluding Note:

Creating these Cannoncini at home is a delightful experience that transports you straight to Italy. The process, though simple, is a labor of love, and the outcome is a batch of delicious pastries that won’t last long! Buon appetito!

Cannoncini with Custard Cream Recipe

These Italian Cannoncini filled with rich custard cream are the perfect treat for any occasion. The crispy puff pastry pairs beautifully with the smooth, sweet custard for an indulgent dessert.

Yield: 12
Preparation Time: 20 minutes
Cook Time: 25 minutes
Inactive Time: 1 hour
Total Time: 1 hour 45 minutes

Ingredients:

For the Custard Cream (Crema Pasticcera):

• 3 egg yolks
• 3 tablespoons (30 gr) all-purpose flour
• 1/2 cup (100 gr) sugar
• 1 teaspoon vanilla extract
• 8 oz (235 ml) milk

 

For the Cannoncini:

• 1 sheet puff pastry, defrosted (approximately 8 oz, 225 gr)
• 1/4 cup (50 gr) sugar
• 1 egg (for egg wash)
• Powdered sugar for decoration

 

Instructions:

1. Prepare the Custard Cream:
a. Warm up the milk until hot, but not boiling.
b. In a medium-sized pan, whisk together egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.
c. Gradually add milk to the egg mixture while continuously whisking to prevent lumps.
d. On medium heat, cook the mixture while stirring constantly until it thickens. Ensure it doesn’t stick to the pan’s bottom.
e. Once the desired thickness is achieved, transfer the cream to a glass bowl. Cover with plastic wrap and refrigerate for at least an hour.

 

2. Make the Pastry Horns:
a. Preheat your oven to 400°F (200°C).
b. Spread sugar on your countertop and on top of the puff pastry. Roll out the pastry into a 9×12 inch rectangle.
c. Divide the pastry into 12 even strips (roughly 1-inch wide). An easy method is to split the rectangle into three sections, then cut each section into four strips.
d. Wrap each pastry strip around a horn mold, ensuring it overlaps.
e. Arrange the wrapped molds on a parchment-lined baking tray with the end of the pastry strip facing down.
f. Whisk the egg with a tablespoon of water to make an egg wash. Brush each pastry lightly with this mixture. Remember to avoid the mold as this can cause the pastry to stick after baking.
g. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown.
h. Once baked, let them cool slightly before carefully removing the pastry from the molds.

 

3. Assembly:
a. Fill each pastry horn with custard cream using a piping bag.
b. Optionally, sprinkle with powdered sugar for decoration.

 

Enjoy your delicious homemade Cannoncini with a hot cup of tea or coffee!

 

Cannoncini with Custard Cream: A Taste of Italian Patisserie

Whisk your senses away to a classic Italian pastry shop with these divine Cannoncini filled with luxurious custard cream. Crisp on the outside with a luscious, velvety center, these delightful pastries combine textures and flavors in a way that’s simply irresistible. Whether enjoyed during a leisurely afternoon coffee or as a refined dessert after dinner, these Cannoncini are bound to impress.

 

Serving Suggestions:

• Pair with a dark, robust coffee to counterbalance the sweet custard and pastry.
• For a twist, drizzle with melted dark or white chocolate.
• Serve alongside fresh berries for a refreshing contrast.

 

Tips & Variations:

• If available, use vanilla bean in place of vanilla extract for a more intense flavor in the custard.
• Consider adding lemon or orange zest to the custard for a hint of citrus.
• If puff pastry is unavailable, a thin pie dough can be used, but the result will be a different texture.

 

Storage:

• Store in an airtight container in the fridge for up to 2 days. Due to the custard, it’s best to consume them within this time frame.
• To refresh, briefly warm in a preheated oven at 350°F (175°C) for 5 minutes. Remember to cool slightly before serving.

 

Common Questions:

• Can I make the custard cream in advance?

Absolutely. The custard can be made up to 2 days in advance and stored in the fridge.

 

• What if I don’t have horn molds?

In a pinch, you can use aluminum foil to create makeshift molds. Roll them into a cone shape and use as directed.

 

 

Allergens & Dietary Restrictions:

• Contains dairy, gluten, and egg.

 

The perfect blend of texture and flavor, these Cannoncini offer an authentic taste of Italian dessert perfection. Every bite, with its combination of crisp pastry and smooth custard, promises a moment of pure indulgence. Relish the joy of creating this classic pastry at home and enjoy the applause it garners at the table. Buon appetito! 🇮🇹🥐🍮🍵