If you’re on the hunt for an indulgent dessert that perfectly balances flaky pastry with a rich, creamy filling, then Cannoncini are your answer. These Italian pastries, also known as cream horns, are a delectable treat that melts in your mouth with every bite. With their buttery, golden exterior and luscious cream filling, they look elegant, taste heavenly, and are surprisingly fun to make. Whether you’re making them for a special occasion or to simply enjoy with coffee, this step-by-step recipe will guide you to baking perfection.
In this exclusive recipe, we will walk through the entire process, from crafting the pastry cones to creating the irresistible filling, offering tips along the way to ensure that your cannoncini turn out light, flaky, and downright divine. So, let’s dive into the heart of Italian pastry-making, where every bite transports you to a cozy Italian café.
Cannoncini Recipe: A Love Story of Pastry and Cream
Ingredients:
For the Puff Pastry:
1 sheet of puff pastry (store-bought or homemade)
1 large egg (for egg wash)
1 tablespoon milk (for egg wash)
¼ cup granulated sugar (for sprinkling)
For the Vanilla Cream Filling:
1 ½ cups whole milk
½ cup heavy cream
½ cup granulated sugar
4 large egg yolks
3 tablespoons cornstarch
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Powdered sugar (for dusting)
Step-by-Step Method:
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:
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