Creating Italian Cream Stuffed Cannoncini involves a delightful journey through the art of pastry making, where the crisp, flaky texture of the cannoncini meets the rich, creamy filling of traditional Italian pastry cream. This recipe is designed to guide you through each step with precision, ensuring that the final product not only tastes exquisite but also looks visually stunning, encouraging visitors to dive into the process and savor every moment of creation.
Italian Cream Stuffed Cannoncini Recipe
Ingredients
- For the Cannoncini:
- 1 package of puff pastry, thawed
- Granulated sugar, for sprinkling
- Cannoncini molds
- For the Italian Cream:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 egg yolks
- 1/4 cup (30g) cornstarch
- 1 vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
- 1 tablespoon (14g) unsalted butter