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These Italian pastry shells feature delicate layers of buttery puff pastry wrapped around rich vanilla custard cream. The contrast between the crispy exterior and smooth filling creates an authentic taste of traditional Italian pastry-making.
The aroma of fresh-baked pastry and vanilla fills the kitchen as these cannoncini bake. Their delicate crunch giving way to silky custard makes them an irresistible treat that never fails to impress.
Key Ingredients
- Puff Pastry: Quality frozen pastry, fully thawed but cold
- Egg Yolks: Room temperature for smoothest custard
- Milk: Whole milk, heated until steaming
- Vanilla: Pure extract or fresh bean
- Sugar: Fine granulated, plus extra for rolling
Preparation Method
- Making the Custard:
- Whisk yolks, sugar and vanilla to ribbon stage
- Adding Flour:
- Sift and incorporate flour gradually for smooth texture
- Cooking Custard:
- Heat milk to 180°F, stream into egg mixture while whisking, return to heat until thickened
- Preparing Pastry:
- Roll on sugared surface to uniform thickness
- Shaping:
- Cut into strips, wrap around metal forms with proper overlap
- Baking:
- Brush with egg wash, bake at 400°F until golden
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Traditional Italian pastry-making requires attention to detail and careful temperature control throughout the process.
Baking Tips
Monitor the pastries closely in final minutes - they should achieve deep golden color without burning.
Presentation
Fill pastry shells shortly before serving and finish with a light dusting of powdered sugar.
Variations
Experiment with classic Italian flavors like lemon zest or espresso in the custard filling.
Storage
Keep unfilled shells in sealed container, filling just before serving for optimal texture.
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Mastering these Italian cream horns requires practice with temperature and timing. The results rival authentic Italian pastry shops when executed properly.
Frequently Asked Questions
- → Is it possible to make these ahead of time?
- Prepare the pastry horns and custard in advance, but don’t fill them until right before serving for the best texture.
- → What can I use if I don’t own pastry molds?
- You can shape cones using aluminum foil as a stand-in, but metal molds work best for consistent results.
- → Can I use premade custard instead?
- Store-bought custard is an option, but homemade delivers a fresher and more authentic Italian flavor.
- → How can I store horns before filling?
- Keep unfilled pastry horns in a sealed container at room temperature for up to two days.
- → Are these pastries freezer-friendly?
- Yes! Unfilled pastries freeze well for up to a month. Bake them briefly to revive crispness before adding the filling.