Description
Take an adventure, to Italy with our amazing Italian Cream Stuffed Cannoncini. It’s a masterpiece that combines the art of pastry making with the rich tradition of Italian desserts. Each cannoncino is a symphony of textures; a flaky puff pastry shell filled with velvety smooth custard cream infused with the delightful flavor of vanilla. As you savor each bite it’s not about enjoying a dessert; it’s about immersing yourself in an experience that transports you to the streets of Italy, where cozy cafes line cobblestone streets and the sweet scent of freshly baked treats fills the air. Whether it’s for an occasion or simply to indulge these cannoncini promise to bring an air of sophistication and simplicity to you and your guests capturing the very essence of the sweet life, in Italy.
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 9×12 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
To make our Cream Stuffed Cannoncini suitable, for those on a gluten-free diet we need to make a few ingredient substitutions. First replace the all-purpose flour in the custard cream with a trusted gluten-free flour blend that closely mimics the flours properties. Look for a blend that delivers a texture to hold the silky and indulgent spirit of the custard.
The real star of this dish the puff pastry requires some creativity. Opt for high-quality gluten-free puff pastry, which you can find at specialty food stores or online. These options are created to give you the flaky, buttery coatings without compromising on flavor or consistency. If you’re feeling adventurous consider making your gluten-free puff pastry from scratch using a mixture of gluten flours such as rice, tapioca and potato starch.
Keep in mind that working with gluten-free pastry requires some delicacy and patience as it can be more fragile. The end result? A crafted Italian Cream Stuffed Cannoncini that is both gluten-free and equally mesmerizing and delicious, as its original version. Now everyone can enjoy this dessert without any hesitation.
- Prep Time: 20 Min
- Cook Time: 25 Min
