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Cannoncini filled with Italian cream

Cannoncini filled with Italian cream


Cannoncini filled with Italian cream


For the pastry cream
3 egg yolks
3 tablespoons (30 g) all-purpose flour
1/2 cup (100 g) sugar
1 teaspoon vanilla extract
8 235 ml milk
For the cannoncini
1 sheet of thawed puff pastry (approx. 225 g)
1/4 cup (50 g) sugar
1 egg (for beating eggs)
Icing sugar to decorate


Start preparing the pastry cream (pasticcera cream):
Heat the milk until it is hot (without boiling).
In a medium saucepan, beat the egg yolks with the sugar, vanilla extract, and flour until light and fluffy.
Gradually add the milk while stirring, making sure there are no lumps.

Place the pot over medium heat and stir constantly until it slowly boils. The cream will thicken, so be careful not to let it stick to the bottom.Reduce heat and cook for a few more minutes until desired thickness.
Pour the cream into a glass bowl, cover with cling film and let cool. Refrigerate for at least an hour.
For the puff pastry croissants:
Preheat the oven to 400°F (200°C).


Sprinkle some sugar on the work surface and on the puff pastry and roll it out into a rectangle about 9 x 12 inches.Cut into 12 strips (approx. 2.5 cm thick). It’s easy to do: cut the dough into three parts and then each part into four strips.
Roll each strip over a horn shape (conical shape). The dough should overlap (about half its length).

Place with the same side (end of the strip) down on a baking tray lined with baking paper.Whisk an egg with a tablespoon of water. Lightly brush each dough cone with beaten egg.
Be careful to keep the beaten egg away from the mold. This makes it more difficult to remove the dough horn from the mold after baking.

Bake at 400°F (200°C) for about 15-20 minutes until the top is golden brown.Let them cool for a few minutes and carefully remove them from the mold. If the dough sticks to the mold, you can press the mold slightly (to reduce the circumference) and very gently rotate it in the dough until it comes away.
Before serving, pour in the cream using a piping bag. Sprinkle with powdered sugar if desired and enjoy.

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