Cannoncini stuffed with Italian cream


For the pastry cream (crema pasticcera):

  • °3 egg yolks
  • °3 tablespoons (30 g) flour
  • °1/2 cup (100g) sugar
  • °1 teaspoon vanilla extract
  • °235ml milk

For the cannoncini:

  • °1 sheet of puff pastry, thawed (about 8 oz, 225 g)
  • °50g sugar
  • °1 egg (for egg wash)
  • °powdered sugar to decorate



Prepare the pastry cream first:

Bring the milk to a boil (not boiling).

Whisk egg yolks, sugar, vanilla extract, and flour together in a medium saucepan until the mixture is light and fluffy.

Add the milk a little at a time, whisking to make sure there are no lumps.

Set the pot over medium heat and stir it until it starts to slowly boil. The cream will get thicker, so don't let it get stuck to the bottom. Turn down the heat and cook for a few more minutes, until you get the thickness you want.

Pour the cream into a glass bowl, cover with plastic wrap, and let it cool. at least an hour in the fridge.

For the horns of dough:

Set oven temperature to 400°F (200°C).

Sprinkle sugar on the counter and puff pastry, then roll it out into a 9-by-12-inch rectangle.

Making 12 strips (about 1 inch thick). Cut the dough into three pieces, and then cut each piece into four strips.

Roll each strip on a horn-shaped form (conical shape). The dough was too big (about half the length).

Putting the side (the end of the strip) down on a baking sheet lined with parchment paper.

Using a teaspoon of water to beat an egg. Brush a little egg wash on each cone of dough.

Make sure the egg wash doesn't get on the mold. Once the pastry horn is baked, it will be harder to get it out of the mold.

Bake for about 15 to 20 minutes at 400°F (200°C) until the top is golden brown.

Wait a few minutes for them to cool down, then carefully take them out of the mold.

If the dough sticks to the mold, you can make the circumference of the mold smaller by pressing it down a bit and turning it very gently inside the dough until it comes off. Fill with cream before you serve. If you want, sprinkle powdered sugar on top and enjoy.

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