Italian Cream Stuffed Cannoncini – Experience the enchanting realm of sweets, with our exquisite Italian Cream Stuffed Cannoncini. These heavenly pastries combine the lusciousness of custard cream with the texture of puff pastry showcasing the beauty of simplicity and sophistication in Italian baking. Made with ingredients like flour, sugar, eggs, and milk this recipe perfectly blends ease and gourmet flavor.
The first time I attempted these Italian Cream cream-stuffed cannoncini was on a sunny afternoon that beckoned me to embark on a baking adventure. As the aroma wafted through our home my spouse and our little one were irresistibly drawn to the kitchen, filled with curiosity and anticipation. Their eyes widened at the sight of these delicacies and their first bite elicited a chorus of satisfied murmurs accompanied by radiant smiles. This recipe swiftly earned its place as a family favorite often requested for every occasion.
What makes this Italian Cream cream-stuffed cannoncini truly special?
Our Italian Cream Stuffed Cannoncini transcends being merely a dessert; it takes you on a journey into the essence of Italian baking. Picture sinking your teeth into layers upon layers of flaky, buttery puff pastry that seamlessly gives way to a velvety custard cream within—creating an interplay of textures. This recipe not only allows you to relish Italian flavors but also brings forth the elegance and simplicity synonymous with Italy’s timeless desserts right, into your own kitchen. Whether you’re aiming to make an impression, at a gathering or simply indulge in a delectable delicacy in the comfort of your own home these cannoncini pastries provide an adaptable and universally enticing delight that is certain to win the hearts of everyone, in your household.
What You Need To Make This Italian Cream Stuffed Cannoncini Recipe?
Egg Yolks: These little golden treasures are the soul of your custard. They bring a touch of opulence. Add a hue giving the cream a silky and luxurious texture. Remember, allowing the yolks to reach room temperature helps them blend seamlessly so give them a time before you begin.
All Purpose Flour: Our thickening agent! A small amount goes a way, in achieving the perfect consistency for your custard. For a texture take a moment to sift the flour gently just like snowflakes falling gracefully into your mixing bowl.
Sugar: Sweetness is essential. Balance is key. The right amount of sugar not only adds sweetness. Also enhances the subtle flavors of the other ingredients, particularly in your custard.
Vanilla Extract: Consider this as the whisper of flavor that takes your custard from ordinary to extraordinary. Its enchanting aroma infuses the cream with an unmistakable essence.
Milk: Opt for milk for its creamy indulgence. It’s like receiving an embrace that blends all the ingredients together into a seamless and velvety dream.
Puff Pastry: This is where pure magic happens in terms of texture. The puff pastry should be light, flaky, and buttery – creating a contrast, against the creamy custard. Gently thaw it handling it with care as if it were a work of art.
Egg Wash: A basic egg, beaten with affection imparts a shine to our cannoncini. It’s akin, to the stroke of a paintbrush on a masterpiece.
Powdered Sugar: The final touch of snowy sugar not only brings sweetness but also enhances the appearance of your cannoncini making them utterly irresistible. It’s, like a kiss of sweetness adding that finishing touch.
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Steps To Make Italian Cream Stuffed Cannoncini:
Step 1: To make Custard Cream start by heating the milk. In a pan combine egg yolks, sugar, vanilla, and flour until you get a mixture. Gradually incorporate the milk while whisking to prevent any lumps from forming. Cook over medium heat while stirring continuously until it thickens to your desired consistency. Allow it to cool down and then refrigerate for an hour.
Step 2: For the Pastry Horns preheat your oven to 400°F (200°C). Roll out the puff pastry on a counter dusted with sugar into a rectangle measuring 9×12 inches. Cut it into twelve strips. Wrap each strip around a horn mold. Place them on a baking sheet.
Step 3: Prepare the Egg Wash by whisking an egg with a tablespoon of water. Brush this mixture, onto the pastry horns. Bake them in the preheated oven for around 15 to 20 minutes. Until they turn brown.
Step 4: Once everything has cooled down fill each pastry horn with custard. Give them a touch by dusting powdered sugar on top.
Tip:
Perfecting the texture of custard cream is essential, for creating these cannoncini. Striking the balance is crucial – it should be thick enough to maintain its shape yet smooth and creamy when enjoyed. The secret lies in the cooking process. Continuously stir the custard over medium heat. Once it starts thickening lower the heat to prevent burning or excessive thickness. To check if it’s ready run your finger along the back of a spoon coated with custard. If the line remains without any custard running it’s good to go. Keep in mind that as the custard cools it will continue to thicken so aim for a more fluid consistency, than your desired final thickness. Paying attention to these details will ensure that your custard cream is absolutely perfect and every bite of your cannoncini becomes an experience.
Frequently Asked Questions:
Can I make the custard in advance?
Definitely! You can refrigerate the custard for, up to 2 days.
How do I prevent the pastry from sticking to the mold?
If the pastry sticks, gently press the mold. Also make sure to keep the egg wash, from the mold.
Can I use store-bought custard?
Certainly! However homemade custard adds a special touch.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Italian Cream Stuffed Cannoncini
Ingredients
For the custard cream:
- 3 egg yolks
- 3 tbsp 30 grams of all-purpose flour
- 1/2 cup 100 grams of sugar
- 1 tsp of vanilla extract
- 8 ounces 235 ml of milk
For the cannoncini:
- 1 sheet of puff pastry defrosted (about 8 ounces, 225 grams)
- 1/4 cup 50 grams of sugar
- 1 egg for egg wash
- Powdered sugar to decorate
Instructions
To make the Custard Cream:
- Start by heating the milk in a saucepan.
- In a bowl whisk together the egg yolks, sugar, vanilla extract and flour until it becomes light and fluffy.
- Gradually pour the milk into the egg mixture while stirring continuously.
- Transfer this mixture back, to the saucepan. Cook over medium heat while stirring constantly until it thickens into a creamy consistency.
- Once done remove it from heat transfer to a bowl cover it and refrigerate for an hour.
For preparing the Pastry Horns:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a surface dusted with sugar to create a shape measuring 9x12 inches. Then cut it into 12 strips.
- Wrap each strip around a horn mold by overlapping them
- Place these wrapped pastries on a baking sheet lined with parchment paper with their seams facing
- Brush them lightly with beaten egg mixed with one tablespoon of water.
- Bake them for 15 to 20 minutes. Until they turn golden brown in color.
- Allow them to cool slightly before removing them from the molds.
To Assemble:
- Use a piping bag to fill each cooled pastry horn with custard cream.
- Before serving you can sprinkle some sugar on top, for added sweetness.
- Now you can savor your Cream Stuffed Cannoncini!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
