Crisp And Buttery Italian Cream Filled Cannoncini

Ingredients:

• 3 egg yolks
• 3 tablespoons (30 gr) of all-purpose flour
• 1/2 cup (100 gr) of sugar
• 1 teaspoon of vanilla extract
• 8 oz (235 ml) of milk
• For the cannoncini:
  • 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
  • 1/4 cup (50 gr) of sugar
  • 1 egg (for egg wash)
  • powdered sugar to decorate

Directions:

Step 1: Prepare the Custard Cream (Crema Pasticcera)

• 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.

Step 2: Incorporate Milk

• Add the milk gradually while whisking to avoid lumps.

Step 3: Thicken and Cool

• Place the pan over medium heat and stir continuously until the mixture reaches a slow boil and thickens. Lower the flame and cook for a few more minutes until desired thickness. Transfer to a glass bowl, cover with plastic wrap, and refrigerate for at least one hour.

For the Pastry Horns:

Step 1: Preheat and Prepare Pastry

• Preheat the oven to 400°F (200°C). Sprinkle sugar on the counter and puff pastry, then roll out to a 9 by 12-inch rectangle.

Step 2: Cut and Shape

• Cut the pastry into 12 strips (about 1 inch wide). Roll each strip onto a conical mold, overlapping the pastry.

Step 3: Bake

• Place on a parchment-lined baking sheet with the seam side down. Brush lightly with egg wash (1 egg beaten with 1 tbsp water). Bake for 15-20 minutes until golden.

Step 4: Cool and Fill

• Allow to cool briefly, then gently remove from molds. Fill each pastry horn with the prepared cream once completely cooled.

Step 5: Serve and Enjoy!

• Sprinkle with powdered sugar if desired and savor your homemade Italian cream filled cannoncini!

Serving and Storage Tips:

Serving Tips:

1. Presentation: Arrange cannoncini on a decorative platter for a visually appealing display.
2. Garnish: Sprinkle lightly with powdered sugar just before serving to enhance the presentation.
3. Accompaniments: Serve alongside espresso, coffee, or tea for a delightful pairing.
4. Variations: Experiment with different fillings such as chocolate ganache or fruit preserves for added variety.

Storage Tips:

1. Refrigeration: Store filled cannoncini in an airtight container in the refrigerator for up to 2 days to maintain freshness.
2. Freezing: To freeze, place unfilled pastry horns in a freezer-safe container separated by parchment paper. Fill after thawing for best results.
3. Reheating: For a crisp texture, reheat filled cannoncini in a preheated oven at 350°F (175°C) for 5-7 minutes.
4. Room Temperature: Serve at room temperature for optimal taste and texture.

These tips ensure your Crisp And Buttery Italian Cream Filled Cannoncini stay delicious and presentable, whether serving immediately or preparing ahead.

Variations:

1. Chocolate Filling: Replace the vanilla custard with chocolate custard or Nutella for a decadent twist.
2. Fruit Filling: Fill the cannoncini with fresh berries, lemon curd, or fruit preserves for a fruity flavor profile.
3. Almond Flavored: Add almond extract to the custard and sprinkle toasted sliced almonds on top for a nutty crunch.
4. Caramel Drizzle: Drizzle caramel sauce over the filled cannoncini before serving for a sweet, caramelized finish.
5. Spiced Variation: Mix cinnamon or nutmeg into the sugar sprinkled on the puff pastry before rolling for a spiced flavor.
6. Mini Cannoli: Cut the puff pastry into smaller strips and shape into smaller cones for bite-sized cannoli, filling with traditional cannoli cream.
7. Lemon Zest: Add lemon zest to the custard for a refreshing citrusy twist.
8. Pistachio Crunch: Roll the filled cannoncini in crushed pistachios for added texture and nutty flavor.
9. Cheesecake Filling: Replace the custard with a sweetened cream cheese filling for a creamy cheesecake-like dessert.
10. Maple Glaze: Drizzle maple syrup or maple glaze over the top of filled cannoncini for a sweet and aromatic finish.
11. Coffee Infusion: Add espresso powder or coffee extract to the custard for a delightful coffee-flavored filling.
12. Raspberry Jam Filling: Fill the pastry horns with raspberry jam or preserves for a sweet and tangy twist.
13. Hazelnut Cream: Use a hazelnut spread or hazelnut-flavored custard for a nutty and rich filling.
14. Salted Caramel: Drizzle the filled cannoncini with salted caramel sauce for a sweet and savory contrast.
15. Coconut Cream: Replace part of the milk in the custard with coconut milk and add shredded coconut for a tropical flavor.
16. Orange Blossom: Infuse the custard with orange zest or a splash of orange blossom water for a fragrant citrus twist.
17. Pistachio Cream: Mix ground pistachios into the custard for a nutty and green-hued filling.
18. White Chocolate Ganache: Fill the cannoncini with a smooth and creamy white chocolate ganache for a luxurious treat.
19. Maple Cream: Replace the sugar in the custard with maple syrup and add a dash of maple extract for a sweet maple flavor.
20. Mascarpone Filling: Substitute the custard with a light and fluffy mascarpone cheese filling for a creamy and tangy option.

Experiment with these variations to create unique and delightful versions of Crisp And Buttery Italian Cream Filled Cannoncini, perfect for any occasion or personal preference.

FAQs:

1. Can I use store-bought custard instead of making it from scratch?
   • Yes, you can use store-bought custard as a time-saving alternative. Ensure it’s chilled before filling the pastry horns.
2. How do I prevent the pastry horns from sticking to the molds?
   • Lightly grease the molds before wrapping the pastry around them. Also, allow the pastry horns to cool slightly before attempting to remove them.
3. Can I freeze the filled cannoncini?
   • It’s best to freeze the unfilled pastry horns. Fill them after thawing to maintain the pastry’s crispness.
4. How long will the filled cannoncini stay fresh?
   • Stored in an airtight container in the refrigerator, filled cannoncini will stay fresh for up to 2 days.
5. Can I make the cannoncini ahead of time?
   • Yes, you can bake the pastry horns ahead of time and store them in an airtight container at room temperature. Fill them with cream just before serving.
6. What is the best way to reheat filled cannoncini?
   • Reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crisp texture.
7. How do I keep the custard from becoming lumpy?
   • Whisk continuously while incorporating the hot milk into the egg yolk mixture gradually to prevent lumps.
8. Can I make smaller or larger cannoncini?
   • Yes, you can adjust the size of the pastry horns by cutting the puff pastry into thinner or thicker strips before rolling.
9. What can I substitute for puff pastry?
   • You can use croissant dough or homemade pastry dough as alternatives to puff pastry.
10. How can I add a shiny finish to the pastry horns?
    • Brush the pastry with an egg wash (1 egg beaten with 1 tbsp water) before baking to achieve a golden, shiny crust.

These FAQs provide practical answers to common queries about making and serving Crisp And Buttery Italian Cream Filled Cannoncini, ensuring a successful baking experience for all enthusiasts.