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mercredi 7 février 2024

Italian Cream Stuffed Cannoncini


Italian Cream Stuffed Cannoncini

Cream stuffed cannoncini, also known as horn. In Italy, we call it “cornetto alla crema”, literally meaning “cream horn”. Most horns are filled with chocolate but the actual true Italian version is filled with velvety and rich custard cream, like this recipe that I’m going to share with you. And I’m sure that when you try them, you’ll love them.


For the custard cream:

  • 3 egg yolks
  • 3 Tbsp flour
  • 1/2 cup of sugar
  • 1 tsp of vanilla extract
  • 8 oz of milk

For the cannoncini:

  • 1 ( 8 oz ) sheet of puff pastry
  • 1/4 cup of sugar
  • 1 egg
  • powdered sugar to decorate


Begin by making the custard cream (crema pasticcera):

  1. Warm the milk until it is steaming (not boiling).
  2. Whisk the egg yolks, sugar, vanilla extract, and flour together in a medium saucepan until light and fluffy.
  3. While whisking, gradually add the milk, making sure there are no lumps.
  4. Heat the pan over medium heat, stirring constantly, until it comes to a slow boil. Because the cream will thicken, make sure it doesn’t stick to the bottom. Reduce the heat to low and continue to cook for a few more minutes, or until the desired thickness is achieved.
  5. Fill a glass bowl halfway with cream, cover with plastic wrap, and set aside to cool.
  6. Refrigerate for at least one hour before serving.

For The Pastry Horns:

  1. Sprinkle sugar over the counter and on the puff pastry before rolling it out into a rectangle.
  2. Cut the cake into 12 strips. Cut the puff pastry into three sections, then cut each section into four strips.
  3. Each strip should be rolled into a horn mold (conical in shape). The pastry must be overlapping (about half of the length).
  4. Place seam (end of the strip) down on a baking sheet lined with parchment paper.
  5. Combine one egg and one tablespoon of water in a mixing bowl. Using the egg wash, lightly brush each pastry cone.
  6. Make sure the egg wash is kept away from the mold. Once baked, it will be more difficult to extract the pastry horn from the mold.
  7. Preheat the oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown on top.
  8. Allow them to cool for a few minutes before gently removing them from the mold. If the pastry sticks to the form, carefully press it in (to make the circumference smaller) and turn it inside the pastry until it falls off.
  9. Fill with cream using a piping bag before serving. If desired, dust with powdered sugar and serve.

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