HOW TO MAKE CANONCINI STUFFED WITH ITALIAN CREAM
“Cannoncini Alla Crema” is a dessert that is simple, quick, and super delicious. It is prepared with all-butter puff pastry that has been purchased, formed into small cannoli cones, and filled with vanilla bean pastry cream that has been created at home. At social events in Italy, dessert plates including these cannoncini are often seen being passed around.
These cannoncini are among the factors that have contributed to my achievement. They are delicate and adorable, simple to eat, and look stunning when displayed on a platter. The scent of the vanilla bean has been shown to stimulate the production of feel-good hormones, and there is something about its buttery perfume that causes people to break out in beautiful grins.
When you take a bite out of one, the flakiness of the puff pastry and the silkiness and lusciousness of the pastry cream come together in a way that is just stunning. If you went with a little sprinkling of icing sugar instead, you may find yourself with some charming sugar crystals on your face and perhaps even on your clothing. These cannoncini are sure to make everyone at your holiday table happy and amused, whether they are eaten by an adult or a child.
THE INGREDIENTS LIST:
THE Custard cream INGREDIENTS:
1 Cup.Of whole milk.
3 large Egg yolks.
100 grams.Of granulated sugar.
30 grams.Of all-purpose flour.
1 Tsp.Of vanilla extract
THE Cannoncini INGREDIENTS:
50 grams.Of granulated sugar.
Puff pastry; I used 1 sheet defrosted.
Powdered sugar, for decorating.
To begin, in a saucepan of medium size, whisk together the egg yolks, sugar, vanilla essence, and flour until the mixture is light and fluffy.
Next, bring the milk to a temperature that is hot but not boiling, then add it gradually while whisking until all of the lumps have disappeared.
Place the pan over medium heat, and while stirring constantly, continue to work the mixture until it begins to softly boil. After that, reduce the heat and continue to cook for a few more minutes until the food has achieved the consistency that you desire.
Pour the cream into a bowl made of glass. Cover the surface of the custard cream with plastic wrap and wait for it to cool. Put in the refrigerator for at least an hour before serving.
Make sure the oven is ready. Bring it up to a temperature of 400 degrees Fahrenheit or 200 degrees Celsius.
Put some sugar on a counter and spread it around. On the work surface, roll out the pastry into a rectangle of about 9 by 12 inches. Cut the rectangle into stripes with a thickness of about 1 inch and 12 pieces each.
Roll each strip onto a horn mold, overlapping them to cover about one-half of their length. Place the rolled strip, seam-side down, on a baking sheet that has been lined with parchment paper and has a seam.
After beating one egg with a tablespoon of water, brush the mixture on each pastry cone in a thin layer.
Bake the pastry horns on the prepared baking sheet in an oven that has been warmed for about 15 to 20 minutes, or until the pastry horns have a golden color on top.
When the cream horns are finished baking, remove them from the oven and let them cool for a few minutes in the mold before carefully removing them.
If the pastry is sticking to the mold, give it a gentle squeeze, and then carefully rotate it while it’s still within the pastry until the horn releases. Before serving, fill the horn with the cream, and then dust it with powdered sugar. Enjoy!