Dreamy Italian Cream Stuffed Cannoncini Recipe for Sweet Bliss

Delicate pastry shells cradle a luscious Italian cream filling that whispers pure indulgence.

Crisp golden exterior promises a delightful sensory journey through classic bakery magic.

Layers of buttery puff pastry curl around silky smooth cream, creating an irresistible contrast.

Traditional Italian techniques blend with modern culinary artistry in this elegant dessert.

Soft peaks of whipped cream and rich mascarpone dance within delicate pastry boundaries.

Each bite promises a moment of sweet, creamy bliss that transports you straight to a charming venetian bakery.

You’ll want to savor every delectable morsel of this heavenly treat.

Italian Cream Stuffed Cannoncini for Sweet Celebrations

• Craft Culinary Magic: Create stunning Italian cream-filled pastries that look professionally made, impressing friends and family with your baking skills.
• Minimal Kitchen Expertise Required: This recipe welcomes home bakers of all levels, offering simple steps that guarantee delicious results without complicated techniques.
• Versatile Dessert Delight: Perfect for elegant gatherings, afternoon tea, special celebrations, or as a sophisticated sweet treat that transforms ordinary moments into memorable experiences.
• Quick Preparation Wonder: Whip up these beautiful cannoncini in just a few straightforward steps, allowing you to enjoy a gourmet dessert without spending hours in the kitchen.

Ingredients for Italian Cream Stuffed Cannoncini Success

Main Ingredients:

• Puff Pastry: A delicate and flaky pastry that creates the crisp exterior of the cannoncini.
• Sugar: Provides sweetness and helps create a golden brown surface when baking.

• Egg Yolks: Adds richness and helps thicken the custard cream.
• Whole Milk: Creates a smooth and creamy base for the custard.
• Flour: Helps to stabilize and thicken the custard cream.
• Vanilla: Adds a classic sweet and aromatic flavor to the cream.

• Egg Wash: Gives the pastry a shiny and golden appearance when baked.
• Powdered Sugar: A classic dusting that adds a sweet finish and decorative touch to the cannoncini.

Baking and Filling Cannoncini: Stepwise Instructions

Step 1: Warm The Milk

Gently heat milk in a saucepan until it reaches a warm, comfortable temperature without boiling.

Step 2: Create Smooth Egg Base

• Egg yolks
• Sugar
• Vanilla extract
• Flour

Blend until the mixture becomes light and airy with a smooth texture.

Step 3: Merge Milk And Egg Mixture

Slowly stream warm milk into the egg mixture, stirring continuously to prevent lumps and create a silky consistency.

Step 4: Transform Into Creamy Custard

Transfer the combined mixture back to the saucepan and cook over medium heat.

Stir constantly until the custard thickens and coats the back of a spoon.

Step 5: Chill Custard Completely

Remove from heat, pour into a clean bowl, and cover.

Refrigerate for one hour to allow the custard to set and cool thoroughly.

Step 6: Prepare Oven

Preheat oven to 400°F (200°C), ensuring even temperature for perfect pastry baking.

Step 7: Shape Pastry Strips

Roll out puff pastry on a sugar-sprinkled surface into a rectangular shape.

Cut into 12 equal strips with precision.

Step 8: Wrap Pastry Horns

Carefully wrap each pastry strip around horn-shaped molds, slightly overlapping edges.

Position seam-side down on a parchment-lined baking sheet.

Step 9: Bake Golden Pastries

Brush pastry horns with egg wash, creating a beautiful golden sheen.

Bake for 15-20 minutes until perfectly crisp and golden brown.

Step 10: Cool Pastry Shells

Allow pastries to cool slightly before gently removing them from molds, preserving their delicate shape.

Step 11: Fill With Creamy Goodness

Use a piping bag to generously fill cooled pastry horns with the chilled custard cream.

Step 12: Final Elegant Touch

Dust the filled cannoncini with a light sprinkle of powdered sugar, creating a stunning presentation.

Creamy Cannoncini Tips for Italian Dessert Buffets

• Warm milk gently to prevent scorching and ensure smooth custard texture.
• Blend egg yolks and sugar thoroughly to create a light, airy base for the cream.
• Slowly incorporate warm milk into egg mixture to prevent curdling and maintain silky consistency.
• Keep stirring custard continuously while cooking to avoid lumps and achieve perfect thickness.
• Refrigerate custard for at least an hour to develop rich flavor and ideal piping consistency.

Cannoncini Filling and Topping Options to Explore

• Gluten-Free Cannoncini: Replace regular flour with almond or coconut flour for a celiac-friendly version, ensuring the same creamy texture and delicious taste.
• Vegan Cream Variation: Swap dairy milk with coconut milk, use cornstarch instead of eggs, and create a plant-based custard filling that's rich and smooth.
• Low-Sugar Option: Use stevia or monk fruit sweetener to reduce sugar content, perfect for diabetic-friendly desserts without compromising flavor.
• Chocolate Lovers' Adaptation: Mix cocoa powder into the custard cream or drizzle melted dark chocolate over the finished cannoncini for an indulgent chocolate twist.

Arranging Italian Cream Cannoncini for Dessert Trays

• Elegant Dessert Plating: Arrange cannoncini on a sleek white plate, dusted with powdered sugar, creating a stunning visual presentation that highlights their golden-brown exterior.
• Sweet Wine Pairing: Serve alongside a chilled glass of Moscato d'Asti or sweet Marsala wine, complementing the creamy custard and delicate pastry with a light, fruity note.
• Chocolate Drizzle Twist: Lightly drizzle dark chocolate sauce over the cannoncini for an extra layer of richness that enhances the vanilla custard's smooth texture.
• Coffee Companion: Pair with a small espresso or cappuccino, allowing the rich cream-filled pastry to balance the strong coffee flavor for a classic Italian dessert experience.

Chilling Cannoncini for Perfect Texture and Storage

• Store filled cannoncini in an airtight container in the refrigerator for up to 2 days. Keep them flat to prevent cream from shifting.
• Wrap individually in plastic wrap, then place in a freezer bag. Freeze unfilled pastry shells for up to 1 month or custard-filled shells for up to 2 weeks.
• Warm pastry shells in a preheated oven at 300F for 5-7 minutes to restore crispness. Let cool completely before filling to maintain texture.
• For best flavor and texture, enjoy cannoncini directly from the refrigerator within 24 hours of preparation. Dust with fresh powdered sugar before serving.

FAQs

• What is the origin of cannoncini?

Cannoncini are traditional Italian pastry horns originating from Northern Italy, specifically popular in regions like Piedmont and Lombardy.

• Can I make the custard cream ahead of time?

Yes, you can prepare the custard cream 1-2 days in advance and store it covered in the refrigerator until ready to use.

• Do I need special equipment to make cannoncini?

You’ll need horn-shaped metal molds to create the classic cone shape, which can be purchased online or at specialty baking stores.

• How do I prevent my pastry from sticking to the molds?

Lightly grease the metal horn molds with cooking spray or butter before wrapping the pastry strips to ensure easy removal after baking.

Italian Cream Stuffed Cannoncini Recipe

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4.6 from 18 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Delicate italian cream stuffed cannoncini whisper sweet promises of pastry perfection from Naples. Crisp golden shells cradle silky vanilla cream, inviting dessert enthusiasts to savor each heavenly bite with pure culinary passion.

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Ingredients

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Main Ingredients:

• 1 sheet puff pastry (defrosted, about 8 ounces / 225 grams)
• 8 ounces (235 milliliters) milk
• 3 egg yolks
• 1/2 cup (100 grams) sugar

Thickening and Flavoring Ingredients:

• 3 tablespoons (30 grams) all-purpose flour
• 1 teaspoon vanilla extract

Finishing Ingredients:

• 1/4 cup (50 grams) sugar (for rolling)
• 1 egg (for egg wash)
• Powdered sugar (for garnish)

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Instructions

1. Warm milk in a saucepan until it reaches a gentle simmer, avoiding boiling.
2. Create a smooth custard base by whisking egg yolks with sugar, vanilla extract, and flour until the mixture turns pale and forms soft peaks.
3. Slowly incorporate warm milk into the egg mixture, stirring continuously to prevent curdling and ensure a silky texture.
4. Transfer the combined liquid back to the saucepan and cook over medium heat at 160°F, constantly stirring to prevent scorching and achieve a thick, pudding-like consistency.
5. Remove custard from heat, pour into a clean bowl, and cover with plastic wrap directly touching the surface to prevent skin formation. Refrigerate for 60 minutes until thoroughly chilled.
6. Preheat the oven to 400°F, ensuring the rack is positioned in the center for even baking.
7. Dust work surface with granulated sugar and roll puff pastry into a rectangular shape approximately 9×12 inches. Slice into 12 equal strips using a sharp knife.
8. Carefully wrap each pastry strip around a conical mold, ensuring a slight overlap and positioning seam-side down on a parchment-lined baking sheet.
9. Brush pastry surfaces with egg wash for a golden, glossy finish. Bake for 15-20 minutes until they turn crisp and amber-colored.
10. Allow pastry horns to cool slightly, then gently remove from metal molds to prevent breaking.
11. Fill a piping bag with chilled custard cream and carefully pipe the filling into each delicate pastry horn.
12. Elegantly dust the filled cannoncini with powdered sugar just before serving for a classic Italian dessert presentation.

Notes

• Check milk temperature carefully to prevent scorching or curdling the custard.
• Whisk egg mixture thoroughly to eliminate lumps and create smooth, silky texture.
• Use fine-quality vanilla extract for rich, authentic flavor enhancement.
• Stir custard constantly while cooking to prevent burning and ensure even thickening.
• Refrigerate custard for precise consistency and easier piping.
• Roll pastry on sugar-coated surface for extra caramelized exterior crunch.
• Keep pastry strips uniform for consistent baking and professional appearance.
• Seal pastry strips gently to prevent unraveling during baking.
• Use metal horn molds for crisp, even pastry shape.
• Allow pastries to cool completely before filling to maintain structural integrity.
• Pipe custard gently to avoid tearing delicate pastry shells.
• Select powdered sugar with fine granulation for elegant final presentation.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 230 kcal
• Sugar: 13 g
• Sodium: 75 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 75 mg