Italian Cream Cannoncini (Print Version)
# Ingredients:
→ For the Custard Cream
01 -
3 egg yolks
02 -
3 tablespoons (30g) of plain flour
03 -
1/2 cup (100g) granulated sugar
04 -
1 teaspoon of vanilla essence
05 -
8 oz (235ml) of milk
→ For the Cannoncini
06 -
1 puff pastry sheet, thawed (about 8 oz/225g)
07 -
1/4 cup (50g) granulated sugar
08 -
1 egg for brushing
09 -
Icing sugar for sprinkling
# Instructions:
01 -
Heat the milk until it’s warm but not boiling. In a medium pot, whisk the egg yolks, flour, sugar, and vanilla extract together until smooth and airy.
02 -
Slowly stream the warmed milk into the egg mixture, whisking constantly to avoid clumps. Set on medium heat and stir nonstop until the custard thickens and begins to gently bubble. Lower the temperature and let it cook a little longer until the right consistency is reached.
03 -
Move the custard to a glass bowl, press plastic wrap against the surface to stop a skin from forming, and let it cool fully. Pop it in the fridge for at least an hour afterwards.
04 -
Turn the oven on to 400°F (200°C). Sprinkle sugar over your work area and on top of the puff pastry. Roll out the sheet into a rectangle, roughly 9x12 inches, and slice it into 12 strips, about an inch wide each.
05 -
Take one pastry strip and wrap it around a conical mold, overlapping as you go. Place them on a baking tray lined with parchment paper, keeping the ends of the strips tucked underneath.
06 -
Mix the egg with a little water for a simple egg wash. Carefully brush this mix onto the pastries, but avoid letting any touch the molds, as that might make removing them trickier.
07 -
Bake in the 400°F (200°C) oven for 15 to 20 minutes, or until golden brown. Let them cool a few minutes before carefully slipping the pastries off the molds. If they stick, gently press and twist the mold to loosen.
08 -
Right before you serve them, pipe in the cold custard. Sprinkle a bit of powdered sugar on top for extra flair, if you like.
# Notes:
01 -
It's best to fill these right before serving so they stay crunchy.
02 -
You can switch up the custard flavor with some citrus zest or a splash of your favorite liqueur.