Italian Cream Stuffed Cannoncini (Puff Pastry Horns)
Sunday, July 28, 2019
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Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream I want to start the new year with something special. Something Italian. Something that I simply looove…
INGREDIENTS
CANNONCINI INGREDIENTS:
- 1 sheet pastry dough 9X9-inches square
- 12 Cannoncini molds
- 1 cup (210 g) caster sugar
- 1 egg
PASTRY CREAM INGREDIENTS:
- 4 egg yolks
- 7 oz (200 ml) whole milk
- 1.5 oz (45 ml) heavy cream
- 5 tbsp (70 gr) caster sugar
- 2.5 tbsp (25 gr) cornstarch
- 1/4 lemon peels
- 2 drops vanilla extract
INSTRUCTIONS
PASTRY CREAM
- First, pour the milk in a pot along with the heavy cream, the peels of 1 lemon and the vanilla extract. Place the pot over medium heat until the liquid reaches 165°-170° F, then turn off the flame and cover with a lid.
- Then, whisk the yolks along with the sugar until pale yellow and fluffy, then add the cornstarch a tbsp at a time and keep whisking until well consistent. At this point add the hot milk and cream infuse (discarding the lemon peels) and continue whisking.
- Finally, pour the mixture again into the pot and place over medium heat: keep wishing until thick (about 5 minutes).
- Once ready, pour the pastry cream in a bowl and cover with plastic wrap until reaches room temperature, then store into the fridge up to 48 hours.
CANNONCINI SHELLS
- The critical problem using pastry dough sheets is keeping them cold: otherwise, the dough will start to lose consistency. So, you want to work quickly and possibly store the pastry 3 minutes (no more of) into the freezer when necessary.
- First, crack 1 egg in a bowl and wish until consistent. Then, pour the sugar into another bowl,
- Now, roll down the pastry dough sheet 9x9 inches per side on a wooden board. Then, reduce the sheet into 12 ribbons. After that, Brush the strips with the beaten egg, just a thin film.
- Let's prepare the first "Cannoncino": press the edge of the dough ribbon against the tip of the horn mold lightly, then wrap the ribbon around the mold overlapping e little the strip. Now, roll the pastry horns into the sugar then place over a baking tray lined with parchment paper.
- Repeat the process for all the pastry ribbons, then bake into the oven pre-heated to 390° F (200° C) for about 20 minutes, until golden brown.
FILLING AND SERVING CANNONCINI
- Once baked, let the Cannoncini cool down 10 minutes, then remove the molds twisting and pulling very gently.
- Store the Cannoncini horns into a box up to 2 days, then fill them just before serving.
- Pour the cream into a pastry bag then fill the Cannoncini, and serve immediately!