Creamy Italian Cannoncini (Print Version)
# Ingredients:
→ Custard Cream
01 -
3 egg yolks
02 -
3 tablespoons of plain flour
03 -
½ cup granulated sugar
04 -
1 teaspoon of vanilla essence
05 -
8 oz whole milk
→ Pastry
06 -
1 sheet of thawed puff pastry (8 oz)
07 -
¼ cup granulated sugar
08 -
1 large egg (for brushing)
09 -
Powdered sugar for garnish
# Instructions:
01 -
Heat the milk until it’s hot but not boiling. In a separate bowl, beat the egg yolks with sugar, vanilla, and flour until the mixture looks airy. Slowly pour the warm milk into the eggs while whisking. Put it back on heat and stir non-stop over medium heat until it thickens up. Let it cool down and pop it in the fridge for at least an hour.
02 -
Get your oven preheated to 400°F. Roll out the puff pastry with sugar sprinkled on top to a 9x12-inch rectangular shape. Slice it into 12 strips, each about 1 inch wide.
03 -
Wrap each strip around horn molds, making sure the pieces overlap slightly. Lay them seam-side down on a baking sheet lined with parchment.
04 -
Whisk together the egg and a tablespoon of water. Gently brush the mixture onto the pastry strips, making sure to avoid touching the molds.
05 -
Bake them at 400°F for 15 to 20 minutes or until they turn a golden brown. Let them cool down for a bit, then carefully take them off the molds.
06 -
Fill the completely cooled horns with custard, using a piping bag. Then sprinkle powdered sugar on top before serving.
# Notes:
01 -
Wait to fill the horns until you’re ready to serve to keep them crispy.
02 -
You’ll need to let the custard chill in the fridge for at least an hour.
03 -
Avoid getting egg wash on the molds. It’ll make it easier to take the horns off.