1. Prepare the Pastry Cones:
Creating the light, flaky shell of the cannoncini is the first step. You’ll need metal cream horn molds, which will help shape the pastry.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lightly flour your work surface and roll out the puff pastry sheet to an even thickness of about ⅛ inch. You want it thin but sturdy enough to hold the creamy filling.
- Using a pizza cutter or sharp knife, cut the puff pastry into long strips, about ¾ inch wide.
- Starting at the pointed tip of each cream horn mold, wrap one strip of puff pastry around the mold, slightly overlapping as you go up to ensure it holds together when baking. Be careful not to wrap too tightly, as the dough will puff up as it bakes.
Why the technique matters: Wrapping the puff pastry properly is essential for achieving that classic crispy shell, making each bite flaky and buttery, the perfect contrast to the smooth cream filling.
2. Add the Egg Wash:
A golden, shiny finish is key to the cannoncini’s visual appeal, and the egg wash ensures that the pastries come out beautifully golden.
- In a small bowl, whisk together the egg and milk to make an egg wash.
- Brush each wrapped pastry horn with the egg wash, making sure to cover all sides evenly for a golden crust.
- Sprinkle the granulated sugar over the pastry, which will caramelize slightly during baking, adding an extra layer of sweetness and crunch.
3. Bake the Pastry Shells:
- Place the wrapped molds on the prepared baking sheet. Bake for 15-20 minutes, or until the pastry is puffed and golden brown.
- Once baked, remove from the oven and let them cool for a few minutes before gently sliding the pastry off the molds. Let the shells cool completely on a wire rack.
Pro Tip: Patience is key! Letting the pastry cool completely before adding the cream ensures that the filling doesn’t melt or soften the shell.
4. Prepare the Rich Vanilla Cream Filling:
The heart of the cannoncini lies in its cream filling. In this recipe, we’re making a rich pastry cream that’s smooth, luxurious, and flavored with real vanilla.
- In a medium saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer. Remove from heat and set aside.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until the mixture becomes pale and smooth. This step is crucial for creating that velvety texture.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. Pour the mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens into a smooth custard, about 5-7 minutes. Once thickened, remove from heat and whisk in the butter and vanilla extract.
- Transfer the cream to a bowl and cover the surface with plastic wrap (to prevent a skin from forming). Let it cool completely before filling the pastries.
5. Assemble the Cannoncini:
Now for the most satisfying part—filling the pastry cones with the rich, vanilla-scented cream.
- Once the cream and pastry shells have cooled completely, spoon the cream into a pastry bag fitted with a star tip.
- Gently pipe the cream into each pastry horn, filling it completely from top to bottom.
- Dust the tops of the filled cannoncini with powdered sugar for a beautiful finish.
Why This Recipe Will Keep You Hooked:
Now that you’ve made these beautiful cannoncini, take a moment to admire your creation. The crisp, buttery layers of puff pastry contrast perfectly with the silky, luscious vanilla cream inside. It’s the perfect dessert for a special occasion, yet easy enough to whip up when you’re craving something indulgent.
But beyond the sheer deliciousness, the true magic of this recipe lies in the process. Each step, from wrapping the pastry to filling the horns, is an enjoyable journey. Baking these cannoncini transports you to a world of classic Italian patisseries, where time slows down, and each bite feels like a celebration.
Make It Your Own:
- Flavors: While vanilla cream is a classic choice, you can customize the filling with flavors like lemon, chocolate, or even espresso.
- Toppings: Add a drizzle of melted chocolate, a sprinkle of cinnamon, or even dip the tips in crushed nuts for extra flair.
Tips for Perfect Cannoncini Every Time:
- Ensure Flaky Pastry: If you’re using store-bought puff pastry, make sure to keep it cold while working with it. Cold dough ensures a crisp, flaky result.
- Prevent Soggy Pastry: Only fill the cannoncini right before serving to avoid the pastry becoming soggy from the cream.
Conclusion:
This Creamy and Fantastic Cannoncini recipe is an irresistible treat that’s sure to impress family, friends, or any guest lucky enough to enjoy them. Not only are these cream-filled pastries a feast for the eyes, but they’re also an incredibly indulgent, satisfying dessert.
Whether you’re a seasoned baker or a beginner, this recipe breaks down each step, making it accessible and fun to follow. So, roll up your sleeves, preheat your oven, and get ready to create a dessert that’s just as rewarding to make as it is to eat.