🧁 Ingredients
For the Custard Cream:
- 3 egg yolks
- 3 tbsp (30 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 1 tsp vanilla extract
- 8 oz (235 ml) milk
For the Cannoncini:
- 1 sheet puff pastry, defrosted (about 8 oz / 225 g)
- 1/4 cup (50 g) sugar
- 1 egg (for egg wash)
- Powdered sugar (for decoration)
Yield: ~12 cannoncini
👩🍳 Preparation
1. Make the Custard Cream
- In a saucepan, heat milk until just hot (do not boil).
- In a bowl, whisk egg yolks, sugar, vanilla, and flour until smooth and fluffy.
- Gradually pour in the hot milk, whisking constantly to avoid lumps.
- Transfer back to the stove and cook over low heat, whisking, until the custard thickens.
- Remove from heat and let cool completely (cover with plastic wrap touching the surface to prevent skin forming).
2. Prepare the Cannoncini
- Preheat oven according to puff pastry package (usually around 400°F / 200°C).
- Roll out the puff pastry and cut into 12 even strips.
- (Optional) Lightly grease metal cream horn molds or form foil cones.
- Wrap each strip around the mold, overlapping slightly to form a spiral.
- Beat egg and brush over pastry for shine.
- Roll or sprinkle with sugar for extra crunch.
- Bake until puffed and golden brown (about 15–20 minutes).
- Let them cool, then gently remove molds.
3. Assemble
- Once both custard and cannoncini are cool, fill each horn with custard using a piping bag.
- Dust with powdered sugar and serve!
🍋 Variations & Tips
- Flavor the Custard with lemon/orange zest, cinnamon, espresso, or a splash of liqueur.
- Try Different Fillings like whipped cream, Nutella, or fruit preserves.
- Make Mini Cannoncini for bite-sized treats or play with shapes (twists, knots).
- Extra Flair: Drizzle cooled pastries with melted chocolate or serve with berry sauce.
🧊 Storage & Reheating
- Cool Completely before storing to avoid sogginess.
- Store in an Airtight Container at room temp (1 day) or fridge (up to 3–4 days).
- Freeze individually wrapped cannoncini up to 2 months.
- Reheat in oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
- Dust Again with powdered sugar just before serving for that bakery-fresh look.
Let me know if you’d like this in a printable or recipe card format, or if you want a variation like chocolate or fruit-filled cannoncini. Happy baking! 🧁🇮🇹
