Italian Cream Stuffed Cannoncini (Puff Pastry Horns)
Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream
I want to start the new year with something special. Something Italian. Something that I simply looove. 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, torta della nonna, 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!
In today’s recipe, I used frozen puff pastry. And all I did was rolling the pastry out sprinkle with a little sugar (for extra crunchiness), cut in strips, and roll around the mold.
Piece of cake, right?!?
Fill with the cream and don’t forget to sprinkle with powdered sugar. Heavenly
YIELD: 12 cannoncini
For the custard cream (crema pasticcera):
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 to decorate
Start by preparing the custard cream (crema pastiera):
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.
Add the milk some at a time while whisking, making sure there are no lumps.
Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach 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.
For the pastry horns:
Preheat the oven to 400°F (200°C).
Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
Cut into 12 strips (about 1 inch thick). Easy way to do it: cut the pastry into three parts, and then each part into four strips.
Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).