Description
Cannoncini are delicate Italian custard-filled puff pastry horns, featuring a creamy vanilla custard wrapped in light, flaky pastry. This recipe guides you through making a smooth custard from scratch, forming the puff pastry into classic horn shapes, baking to a golden puff, and filling with luscious custard for an elegant treat perfect for any occasion.
Ingredients
Custard
- 1 and 1/3 cups (330 ml) full-fat milk
- 3 egg yolks
- 3 tbsp (30 g) cornstarch
- 1 and 1/2 cups (150 g) white granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Puff Pastry
- 1 sheet frozen puff pastry, thawed
For Garnish
- Powdered sugar (for dusting)
Instructions
- Make the Custard: In a medium saucepan over medium-low heat, warm the milk until warm but not hot, then turn off the heat. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until light and creamy. Slowly pour this mixture into the warm milk, then return the saucepan to medium heat. Stir constantly with a wooden spoon until the mixture thickens and begins to bubble. Remove from heat, stir in the vanilla extract, and cover the surface directly with parchment paper to prevent skin formation. Let cool to room temperature, or refrigerate for 1-2 days.
- Preheat the Oven: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper, or use non-stick sheets without lining.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet slightly. Cut the pastry into 1-inch (2.5 cm) wide strips using a knife or pizza cutter.
- Assemble the Cannoncini: Take each strip and wrap it around a cream horn mold starting at the narrow tip, overlapping slightly as you work your way up to form the horn shape securely.
- Bake the Pastry Horns: Place the wrapped molds on the prepared baking sheets, ensuring they do not touch. Bake for 12-14 minutes until the pastry is puffed and lightly golden but still pale. Let cool until almost room temperature, then carefully remove the pastry horns from the molds.
- Fill with Custard: Spoon the cooled custard into a piping bag and snip off the tip. Slowly pipe the custard into each horn, filling completely. Dust the filled cannoncini with powdered sugar before serving. Enjoy your classic Italian custard horns!
Notes
- Ensure the milk is warm, not hot, when mixing with the yolk mixture to prevent scrambling eggs.
- Covering the custard with parchment paper prevents the formation of a skin on top.
- If cream horn molds are unavailable, you can improvise with tightly rolled foil cones.
- The custard can be prepared 1-2 days ahead and kept refrigerated.
- Handle puff pastry carefully and keep it cold until ready to bake for best puffiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
