Italian cream-stuffed cannoncini.
You can cook Italian cream-stuffed cannoncini using 11 ingredients and 15 steps. Here is how you cook it.
Ingredients of Italian cream-stuffed cannoncini
- It’s of Custard Cream:.
- Prepare 3 of egg yolks.
- You need 3 Tbs of flour.
- You need 1/2 cup of sugar.
- You need Tsp of vanilla extract.
- You need 8 oz of milk.
- You need of Cannoncini pastry:.
- Prepare 1 sheet of defrosted puff pastry.
- It’s 1/4 cup of sugar.
- You need 1 of egg for egg wash.
- You need of Powdered sugar to decorate.
Italian cream-stuffed cannoncini instructions
- Warm up the milk until hot (not boiling)..
- In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy..
- Add the milk some at a time while whisking, making sure there are no lumps..
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness..
- Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour..
- Preheat the oven to 400°F (200°C)..
- Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches..
- Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips..
- Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length)..
- Place on a baking sheet lined with parchment paper with seem (end of the strip) side down..
- Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash..
- Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked..
- Bake at 400°F (200 °C) for about 15-20 minutes until golden on top..
- Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off..
- Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!.