No Peek Chicken

Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with the recipe of something special. Something Italian.
Something that I simply LOVE.
Something that is … what’s the right word?!?… DESSERT of course!!

And I don’t mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard.

Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.

Take a look!

It goes without saying that I love custard cream. You probably have guessed it by the many recipes with cream on the blog.

Fruit and custard tart, Italian Torta della Nonna (custard filled tart), my strawberry rose tart, cream-filled frittelle, strawberry and cream bars, berry meringue cups … and so many others that I can’t even remember.

What’s not to love about vanilla flavored and dense cream, wrapped in a buttery and crispy pastry?!?
Mouthwatering and comforting, especially on cold winter days.*$

Yes, even here in Southern California we’ve had, strangely enough, a bit of winter showing this year!

Prepare to be transported to the streets of Italy with our delectable Italian Cream Stuffed Cannoncini recipe. These crispy and buttery puff pastry horns filled with velvety custard cream are the perfect indulgence for any dessert lover. In this extended recipe blog post, we will explore additional tips, flavor variations, and serving suggestions to help you create these irresistible treats in the comfort of your own kitchen. Let's dive into the world of delightful Italian pastries!

Ingredients:

For the custard cream

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

For the cannoncini:

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

Instructions:

Start by preparing the custard cream (crema pasticcera):

Warm up the milk until hot (not boiling).

In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour until light and fluffy.

Gradually add the milk while whisking to ensure there are no lumps.

Place the pan over medium heat and stir continuously until the mixture reaches a slow boil. Be careful not to let it stick to the bottom.

Lower the flame and cook for a couple more minutes until the custard reaches the desired thickness.

Pour the cream into a glass bowl, cover it with plastic wrap, and let it cool down. Refrigerate for at least one hour to set.

For the pastry horns:

Preheat the oven to 400°F (200°C).

Sprinkle some sugar on the counter and on top of the defrosted puff pastry. Roll it out into a rectangle measuring approximately 9 by 12 inches.

Cut the pastry into 12 strips, each about 1 inch thick. An easy way to do this is by dividing the pastry into three parts and then cutting each part into four strips.

Take each strip and roll it around a horn mold, starting from the wider end. Ensure that the pastry overlaps by about half of its length.

Place the rolled pastry cones on a baking sheet lined with parchment paper, with the seam side down.

In a small bowl, beat one egg with one tablespoon of water to create an egg wash. Lightly brush each pastry cone with the egg wash, being careful to keep it away from the mold to avoid sticking.

Bake the pastry horns in the preheated oven for about 15-20 minutes or until golden on top.

Once baked, let the pastry horns cool for a couple of minutes, and then gently remove them from the molds. If any pastry sticks to the mold, you can press the mold slightly to make the circumference smaller and gently turn it inside the pastry until it comes off.

Before serving, fill each pastry horn with the chilled custard cream using a piping bag for a neat and elegant presentation. If desired, sprinkle powdered sugar over the filled cannoncini for a decorative touch.

Tips and Variations:

For an extra burst of flavor, add a tablespoon of your favorite liqueur, such as rum or amaretto, to the custard cream mixture.

Experiment with different fillings, such as Nutella, fruit preserves, or lemon curd, to create unique variations.

You can also try dusting the filled cannoncini with cocoa powder or drizzling them with melted chocolate for an indulgent twist.

Serve the cannoncini alongside a cup of hot espresso or a scoop of vanilla gelato for a truly authentic Italian experience.

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Now you have the key to create these delectable Italian Cream Stuffed Cannoncini right in your own kitchen. With their crispy puff pastry exterior and creamy custard filling, these treats are guaranteed to impress your family and friends. Whether you enjoy them as an afternoon snack or as a delightful dessert, the cannoncini are sure to transport your taste buds to the charming streets of Italy. So, roll up your sleeves, gather your ingredients, and embark on a journey of sweet and savory indulgence. Buon appetito!