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.
Ingredients
Scale
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)
Instructions
- Warm milk in a saucepan until it reaches a gentle simmer, avoiding boiling.
- Create a smooth custard base by whisking egg yolks with sugar, vanilla extract, and flour until the mixture turns pale and forms soft peaks.
- Slowly incorporate warm milk into the egg mixture, stirring continuously to prevent curdling and ensure a silky texture.
- 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.
- 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.
- Preheat the oven to 400°F, ensuring the rack is positioned in the center for even baking.
- 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.
- Carefully wrap each pastry strip around a conical mold, ensuring a slight overlap and positioning seam-side down on a parchment-lined baking sheet.
- Brush pastry surfaces with egg wash for a golden, glossy finish. Bake for 15-20 minutes until they turn crisp and amber-colored.
- Allow pastry horns to cool slightly, then gently remove from metal molds to prevent breaking.
- Fill a piping bag with chilled custard cream and carefully pipe the filling into each delicate pastry horn.
- 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