Italian Cream Stuffed Cannoncini

These Italian Cream Stuffed Cannoncini (cream horns) are a heavenly combination of buttery, flaky puff pastry and rich, velvety vanilla custard. Perfect for holidays, dinner parties, or an indulgent snack, they bring a touch of Italian elegance to any occasion.

Why You’ll Love This Recipe

  • Simple yet impressive: Easy-to-follow steps with a professional-looking result.
  • Delightful textures: Crispy pastry pairs perfectly with the creamy custard.
  • Customizable: Change the filling flavor or garnish to suit your taste.
  • Make-ahead friendly: Prepare the components ahead of time for easy assembly.

Ingredients

For the Vanilla Custard Filling:

  • 3 egg yolks
  • 3 tablespoons (30g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1 teaspoon vanilla extract
  • 8 ounces (235ml) milk, warmed

For the Pastry Shells:

  • 1 puff pastry sheet, defrosted
  • 1 egg, beaten (for brushing)
  • Sugar, for dusting

For Garnish:

  • Powdered sugar, for dusting

Kitchen Equipment Needed

  • Medium saucepan
  • Whisk
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Cone molds or foil-wrapped cones
  • Pastry brush
  • Piping bag with a star or round tip

Step-by-Step Instructions

Step 1: Prepare the Vanilla Custard

  1. In a medium saucepan, whisk together the egg yolks, sugar, and flour until smooth.
  2. Gradually add the warmed milk while whisking to avoid lumps.
  3. Place the saucepan over medium heat, stirring constantly, until the mixture thickens into a creamy custard.
  4. Remove from heat and stir in the vanilla extract.
  5. Cover the custard surface with plastic wrap to prevent a skin from forming and let it cool completely.

Step 2: Shape and Bake the Pastry Shells

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheet on a lightly floured surface and cut it into 1-inch wide strips.
  3. Grease cone molds (or create your own by wrapping foil around cone-shaped paper). Wrap each pastry strip around a mold, overlapping slightly to secure.
  4. Brush the pastry with the beaten egg and sprinkle lightly with sugar.
  5. Place the molds on the baking sheet and bake for 15–20 minutes, or until golden and puffed.
  6. Cool completely before carefully removing the pastry from the molds.

Step 3: Assemble the Cannoncini

  1. Transfer the cooled custard into a piping bag fitted with a star or round tip.
  2. Pipe the custard into each pastry horn, filling from both ends to ensure they are fully stuffed.

Step 4: Garnish and Serve

  1. Dust the filled cannoncini generously with powdered sugar.
  2. Serve immediately, or store them in the refrigerator until ready to enjoy.

Serving and Storage Tips

  • Serving: Serve chilled or at room temperature. Pair with coffee or a dessert wine for an authentic Italian experience.
  • Storage: Store in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Unfilled pastry shells can be frozen for up to 1 month. Thaw and fill just before serving.

Variations

  • Chocolate custard: Replace vanilla extract with 2 tablespoons of melted chocolate or cocoa powder.
  • Lemon filling: Use lemon zest and juice instead of vanilla for a citrusy twist.
  • Nutty garnish: Roll the ends of the filled horns in crushed pistachios or hazelnuts for added crunch.
  • Savory option: Fill the pastry with a herbed cream cheese or smoked salmon mousse for an appetizer version.

Helpful Notes

  • Ensure the custard is completely cooled before filling the pastry to prevent sogginess.
  • Use cold puff pastry for easier handling and better puffing in the oven.
  • Work gently when removing the pastry from the molds to avoid breaking the delicate shells.

Tips from Well-Known Chefs

  • Mary Berry: “Chill your pastry before baking to ensure crisp and flaky layers.”
  • Ina Garten: “Always whisk your custard constantly to prevent it from curdling.”
  • Lidia Bastianich: “Add a touch of liqueur, like Amaretto, to your custard for a sophisticated flavor.”

Frequently Asked Questions

Q: Can I make the custard in advance?
A: Yes! The custard can be made up to 2 days in advance and stored in the refrigerator.

Q: What can I use if I don’t have cone molds?
A: Wrap sturdy paper into cone shapes and cover them with foil for a DIY option.

Q: Can I use store-bought custard?
A: Absolutely! Store-bought custard is a convenient substitute if you’re short on time.

Q: How do I keep the pastry shells crispy after filling?
A: Fill the shells just before serving to maintain their crispness.

Q: Can I use phyllo dough instead of puff pastry?
A: Yes, but phyllo dough requires more layering and brushing with butter to achieve similar results.

These Italian Cream Stuffed Cannoncini are a delightful treat that combines traditional Italian flair with an indulgent, creamy filling. They’re sure to impress and satisfy at any gathering! Buon appetito!

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