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
- In a medium saucepan, whisk together the egg yolks, sugar, and flour until smooth.
- Gradually add the warmed milk while whisking to avoid lumps.
- Place the saucepan over medium heat, stirring constantly, until the mixture thickens into a creamy custard.
- Remove from heat and stir in the vanilla extract.
- 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
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface and cut it into 1-inch wide strips.
- 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.
- Brush the pastry with the beaten egg and sprinkle lightly with sugar.
- Place the molds on the baking sheet and bake for 15–20 minutes, or until golden and puffed.
- Cool completely before carefully removing the pastry from the molds.
Step 3: Assemble the Cannoncini
- Transfer the cooled custard into a piping bag fitted with a star or round tip.
- Pipe the custard into each pastry horn, filling from both ends to ensure they are fully stuffed.
Step 4: Garnish and Serve
- Dust the filled cannoncini generously with powdered sugar.
- 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!