Italian Cream Stuffed Cannoncini
Italian Cream Stuffed Cannoncini are delightful pastry horns filled with a luscious custard cream, making them a perfect treat for any occasion. These pastries begin with a rich custard cream, or crema pasticcera, made from egg yolks, sugar, flour, and milk, infused with vanilla extract for a comforting flavor.
The custard is then encased in a crispy, golden puff pastry shell, which is rolled into cones and baked until beautifully browned. Once cooled, these cannoncini are filled generously with the creamy custard and dusted with powdered sugar for a final touch of sweetness.
These treats are sure to impress with their elegant appearance and irresistible taste, making them a favorite among both adults and children alike.
Ingredients:
To make the custard cream (Cream Pastesera):
* 3 egg yolks
* 3 tablespoons (30 g) all-purpose flour
* 1/2 cup (a hundred g) sugar
* 1 teaspoon vanilla extract
* 8 ounces (235 ml) of milk
For the cannon:
* 1 sheet of puff pastry, thawed (approximately eight ounces, 225 grams)
* 1/four cup (50 g) sugar
* 1 egg (for egg wash)
* Powdered sugar for garnish
Preparation:
Begin through making custard cream:
Heat the milk till hot (now no longer boiling).
In a saucepan, whisking egg yolks, sugar, vanilla extract, & flour Until mild also fluffy.Adding a some milk when whipping, take care not to clump.In add, placing pan on heat also continue stirring to it boils.The cream will thick , so be careful not to leave it stick to background.
Reduce heat and cooking dinner for another 2 minutes to it reaches the wanted thickness.Pour cream into a glass container, covering with plastic wrapping & let cold .Permit cool for at least one hour.
About dough cone: Preheat oven 200°C (400°F).Sprinkle sugar on the table and puff pastry, then roll it into a rectangle about 30 x 30 cm.Cutting 12 strips (about 1 inch thick). An smooth manner to do this: reduce the dough into 3 parts, after which every component into 4 slices.roll every strip to template horn (cone).The dough should overlap (about semi length).
Place on a baking sheet coated with parchment paper with the side (the quit of the strip) dealing with down.Stir eggs with a tsp water. Brushing each cone sweetly with mahsed eggs.
Making to hold eggs from mold.This will making it difficult to removing cone from mold after baking.Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes until the top is golden brown.
Let them cool for a few minutes, then take them out of the pot a little.
If the dough sticks to the mold, you can push the mold down a bit (to reduce the circumference) and gently turn in the dough until it pops out.
Pour the cream on top before serving.Spread with powder sugar as wanted
Enjoy!
Notes:
Nutrition Information:
YIELDS: 12 cannoncini
Calories: 360 kcal | Protein: 7 g | Fat: 20 g per | Carbohydrates: 35 g
Frequently Asked Questions:
Can I use ready-made custard instead of making the custard cream from scratch?
Yes, you can use store-bought custard to save time.
Just ensure it’s thick enough to hold its shape when piped into the cannoncini.
Can I substitute the puff pastry with another type of dough?
Puff pastry works best for its flaky texture, but you can experiment with other types of dough like croissant dough or even pie crust dough.
Do I need to let the custard cream cool completely before using it?
Yes, it’s essential to let the custard cream cool for at least an hour in the refrigerator.
This helps it set and makes it easier to handle.
How should I store the cannoncini after baking?
Store the cannoncini in an airtight container in the refrigerator.
They are best consumed within a day or two to retain their crispness.
Can I freeze the cannoncini before or after baking?
It’s best not to freeze the assembled cannoncini before baking as the puff pastry may not bake properly after freezing.
However, you can freeze them after baking and cooling.
Reheat in the oven before serving.
How do I prevent the cannoncini from becoming soggy?
Ensure the custard cream is fully cooled before filling the cannoncini.
Also, allow the baked cannoncini to cool completely on a wire rack before filling with cream.
Can I make these cannoncini ahead of time for a party?
Yes, you can prepare the components ahead of time.
Bake the puff pastry cones and store them in an airtight container at room temperature.
Fill with custard cream just before serving to maintain the crispness of the pastry.
What should I do if the puff pastry cones collapse during baking?
Ensure the pastry strips are tightly wrapped around the molds to maintain their shape during baking.
If they collapse, try rolling the pastry tighter next time or using smaller molds.
Can I add other flavors to the custard cream?
Yes, you can customize the custard cream with flavors like lemon zest, almond extract, or even a hint of rum.
Adjust the flavors to your preference.
How should I serve the cannoncini?
Dust the filled cannoncini with powdered sugar just before serving.
They are best enjoyed fresh when the pastry is crisp and the custard cream is creamy.