Creamy Italian Cannoncini (Print Version)
# Ingredients:
→ For the Custard Cream
01 -
Yolks from 3 eggs
02 -
All-purpose flour, 3 tablespoons (30g)
03 -
Sugar, 1/2 cup (100g)
04 -
Vanilla extract, 1 teaspoon
05 -
Milk, 8 oz (235ml)
→ For the Cannoncini
06 -
1 sheet of puff pastry, thawed (roughly 8 oz/225g)
07 -
Sugar, 1/4 cup (50g)
08 -
1 egg to use as an egg wash
09 -
Powdered sugar for sprinkling
# Instructions:
01 -
Heat up the milk until it's hot but not boiling over. Combine the yolks, sugar, vanilla, and flour in a medium saucepan, whisking together until smooth and aerated.
02 -
Slowly drizzle the hot milk into the yolk mixture, stirring non-stop to avoid clumping. Put the saucepan on medium heat and stir constantly until it starts to bubble and thickens. Turn the heat down and cook for another couple of minutes until you like the consistency.
03 -
Move the custard into a glass container. Cover it tightly with plastic wrap, making sure the wrap touches the custard's surface so no skin forms. Let it cool completely and refrigerate for at least an hour.
04 -
Preheat your oven to 400°F (200°C). Sprinkle some sugar on your countertop and over the puff pastry. Roll out the pastry to make a rectangle about 9x12 inches. Split it into 12 thin strips, around an inch each.
05 -
Take each strip of pastry and wrap it around a cone-shaped mold, overlapping the strips as you go. Put them seam-side down on a baking sheet covered with parchment paper.
06 -
Whisk the egg with a tablespoon of water to create an egg wash. Gently paint the egg mixture on the pastry, but don’t let any touch the metal molds—it might stick when baking.
07 -
Pop the cones into the oven at 400°F (200°C) and bake for 15-20 minutes, until they turn a nice golden color. Cool the pastries slightly, then carefully slide them off the molds. If they stick, give the molds a little squeeze to loosen them.
08 -
Right before eating, fill the cones with the cold custard using a piping bag. Sprinkle powdered sugar on top if you like.
# Notes:
01 -
It's best to fill the cannoncini right before serving so they stay nice and crispy.
02 -
You can change up the flavor of the custard by adding grated lemon or orange zest, or even a splash of your favorite liqueur.