The Italian-Cream Stuffed Cannoncini, also known as cream horns, are a luxurious treat filled with silky custard cream encased in flaky, golden puff pastry. These delightful pastries are perfect for special occasions or a weekend indulgence. Here’s a detailed guide to creating these irresistible confections.
Ingredients Breakdown
For the Custard Cream (Crema Pasticcera):
Milk (8 ounces): The base for a rich, creamy texture.
Egg Yolks (3): Adds a velvety consistency to the custard.
Sugar (1/2 cup): Balances the flavor with sweetness.
All-Purpose Flour (3 tbsp): Thickens the custard to the perfect consistency.
Vanilla Extract (1 tsp): Enhances the custard with a warm, aromatic note.
For the Cannoncini Pastry:
Sugar (1/4 cup): Sprinkled to add sweetness and caramelized crispness.
Puff Pastry (1 sheet): The foundation of the horns, light and flaky.
Powdered Sugar: For a decorative dusting.
Egg (1): Used for the egg wash to give the pastry a golden finish.
Step-by-Step Instructions
Making the Custard Cream (Crema Pasticcera):
Warm the Milk:
Heat the milk in a saucepan over medium heat until hot, but not boiling. Set aside.
Prepare the Egg Mixture:
In a medium skillet, whisk together the egg yolks, sugar, vanilla extract, and flour. Beat until the mixture is light and fluffy.
Combine with Milk:
Gradually add the warm milk to the egg mixture while whisking continuously to prevent lumps.
Cook the Custard:
Place the skillet over medium heat and stir until the mixture begins to bubble gently. Lower the heat and cook for a few more minutes until the custard reaches your desired thickness.
Cool the Custard:
Transfer the custard to a glass bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and refrigerate for at least an hour.
Preparing the Pastry Horns:
Preheat the Oven:
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll Out the Pastry:
Sprinkle sugar on a clean countertop. Roll the puff pastry into a 9×12-inch rectangle. Slice the pastry into 12 even strips, each about 1 inch wide.
Shape the Horns:
Wrap each pastry strip around a metal horn mold, overlapping the edges slightly. Place the pastry-wrapped molds seam-side down on the baking sheet.
Egg Wash:
Whisk an egg with 1 tablespoon of water. Lightly brush the pastry cones with the egg wash for a golden, glossy finish.
Bake the Pastry:
Bake in the preheated oven for 15–20 minutes or until golden brown.
Cool and Remove from Molds:
Let the horns cool slightly before gently removing them from the molds. If they stick, gently twist the mold to release the pastry.
Assembling the Cannoncini:
Fill the Horns:
Once the custard is chilled and the pastry horns are completely cool, transfer the custard to a piping bag. Pipe the custard into each horn, filling it generously.
Finish with Powdered Sugar:
Dust the filled Cannoncini with powdered sugar for a final elegant touch.
Tips for Success
Avoid Lumps in Custard: Whisk continuously when adding the milk to the egg mixture. If lumps form, strain the custard through a fine-mesh sieve.
Keep Pastry Cold: If the puff pastry becomes too soft while shaping, refrigerate it for 10–15 minutes before proceeding.
Alternative Fillings: While traditional crema pasticcera is divine, you can experiment with whipped cream, chocolate ganache, or fruit preserves.
Serving Suggestions
Serve Cannoncini as part of an elegant dessert platter with espresso or cappuccino.
Add a fresh fruit garnish, like raspberries or sliced strawberries, for a pop of color and flavor.
Storage
Store unfilled pastry horns in an airtight container at room temperature for up to 2 days.
Filled Cannoncini should be refrigerated and consumed within 1–2 days for the best taste and texture.
Conclusion
The Italian-Cream Stuffed Cannoncini combines the best of creamy and crispy textures in one delightful bite. These pastries are a testament to the beauty of Italian desserts, showcasing simple ingredients transformed into something extraordinary. Whether you’re serving these for a celebration or as an afternoon treat, they’re guaranteed to impress!