If you’re a fan of Italian pastries, you’re going to love these Italian Cream Stuffed Cannoncini! These crispy puff pastry horns, filled with a luscious homemade custard cream, are the perfect treat for a special occasion or just to satisfy your sweet tooth. This recipe is ideal for both experienced bakers and beginners looking to impress their family and friends with a classic Italian dessert. Follow this step-by-step guide to make the most delicious Cannoncini in your kitchen!

Ingredients and Measurements

For the Custard Cream:

3 egg yolks
3 tablespoons (30 grams) of all-purpose flour
1/2 cup (100 grams) of sugar
1 teaspoon 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

Kitchen Equipment Needed

Medium saucepan
Mixing bowl
Whisk
Horn molds (12 pieces)
Baking sheet
Parchment paper
Rolling pin
Pastry brush
Piping bag

Step-by-Step Preparation

1. How to Make the Perfect Custard Cream

Start by preparing the custard cream, which will serve as the delightful filling for your Cannoncini.

Heat the Milk: Pour the milk into a medium saucepan and place it over medium heat. Let it warm up but not boil.
Whisk the Egg Mixture: In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy. This step helps incorporate air, which is key to achieving a smooth custard.
Combine Milk and Egg Mixture: Gradually pour the warm milk into the egg mixture while continuously whisking to avoid curdling the eggs.
Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a creamy consistency. This should take about 5-7 minutes.
Chill the Custard: Once the custard has thickened, remove it from the heat, transfer it to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and refrigerate for at least an hour.

2. Preparing the Puff Pastry Horns

While the custard chills, prepare the puff pastry horns.

Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s ready when your pastries are.
Prepare the Puff Pastry: Lightly dust your work surface with sugar and roll out the defrosted puff pastry to a rectangle measuring about 9×12 inches.
Cut and Shape the Pastry: Cut the rolled pastry into 12 even strips. Wrap each strip around a horn mold, overlapping slightly to ensure the pastry adheres during baking.
Arrange on a Baking Sheet: Place the wrapped molds seam-side down on a baking sheet lined with parchment paper.
Brush with Egg Wash: Lightly beat the egg with a tablespoon of water to create an egg wash. Brush the pastry horns with the egg wash for a glossy finish.
Bake: Bake the pastry horns in the preheated oven for 15-20 minutes, or until they are puffed and golden brown. Let them cool slightly before carefully removing them from the molds.

3. Assembling the Cream Stuffed Cannoncini

Now comes the fun part – filling the crispy pastry horns with the creamy custard!

Fill the Pastry Horns: Once the pastry horns have cooled completely, fill a piping bag with the chilled custard cream. Gently pipe the cream into each horn until they are generously filled.
Decorate: To add an extra touch of sweetness, lightly dust the filled Cannoncini with powdered sugar.

Tips for Best Results

Ensure the Milk is Warm, Not Hot: When adding the milk to the egg mixture, make sure it’s warm but not boiling to prevent scrambling the eggs.
Wrap Pastry Tightly: When wrapping the puff pastry around the horn molds, make sure to wrap it tightly so it maintains its shape during baking.
Chill the Custard Thoroughly: For a firmer filling, chill the custard for at least an hour to help it set.

Common Mistakes to Avoid

Overcooking the Custard: Cooking the custard for too long or at too high a heat can result in a grainy texture. Keep stirring over medium heat until it just thickens.
Skipping the Egg Wash: The egg wash adds a beautiful golden color to your Cannoncini. Don’t skip this step!
Removing Horns Too Quickly: Let the pastry cool slightly before removing them from the molds to avoid breaking.

Serving Suggestions

Serve your Italian Cream Stuffed Cannoncini on a beautiful platter dusted with extra powdered sugar. They pair wonderfully with a hot cup of coffee, tea, or a glass of milk, making them a perfect treat for breakfast, dessert, or afternoon tea.

Variations and Swaps

Chocolate Cream Filling: Replace the vanilla custard with chocolate custard by adding 2 tablespoons of cocoa powder to the custard mixture.
Lemon Zest Addition: Add a teaspoon of lemon zest to the custard mixture for a refreshing citrus flavor.
Nutty Topping: Sprinkle crushed pistachios or almonds over the filled Cannoncini for a nutty crunch.

Storage Instructions

If you have any leftovers (which is unlikely!), store the Cannoncini in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed fresh to maintain their crispiness.

FAQs

Can I make the custard cream ahead of time?
Yes, you can prepare the custard cream up to 24 hours in advance. Just store it in the refrigerator and give it a good stir before using.

What can I use if I don’t have horn molds?
If you don’t have horn molds, you can create a similar shape using aluminum foil by rolling it into cone shapes.

Can I freeze the Cannoncini?
It’s best not to freeze filled Cannoncini, as the custard can change texture. You can, however, freeze the baked, unfilled horns in an airtight container for up to a month.

Conclusion

These Italian Cream Stuffed Cannoncini are a delightful treat that brings a taste of Italy to your home. With their crisp, flaky pastry and creamy, velvety filling, they are sure to become a favorite dessert. Give this recipe a try, and enjoy the delicious results!

Loved this recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes like this one!