These Italian cannoncini cream horns wrap puff pastry around conical molds and fill the cooled shells with vanilla pastry cream. Prepare the custard ahead, then fill the horns close to serving to keep the pastry crisp.
Recipe Details
- Oven: 400°F (200°C)
- Pastry bake: 15–20 minutes
- Pastry cream chill: at least 1 hour
- Yield: 12 horns
Ingredients
Pastry Cream
- 3 egg yolks
- 3 tablespoons (30g) all-purpose flour
- ½ cup (100g) sugar
- 1 teaspoon vanilla extract
- 235ml milk
Pastry Horns
- 1 sheet puff pastry, thawed (about 225g)
- ¼ cup (50g) sugar
- 1 egg
- 1 tablespoon water, for the egg wash
- Icing sugar, for decoration
How to Make Cannoncini Cream Horns
Cook the pastry cream
Heat the milk until hot but not boiling. In another saucepan, whisk the yolks, sugar, vanilla and flour until smooth. Gradually whisk in the hot milk. Cook over medium heat, stirring continuously, until the cream thickens and reaches a gentle boil.
Cool and chill the cream
Transfer to a heatproof bowl and cover the surface with suitable food-safe film to prevent a skin. Cool, then refrigerate for at least 1 hour until chilled. Do not leave the custard out for prolonged cooling.
Shape the pastry horns
Heat the oven to 400°F (200°C). Dust the work surface and thawed pastry with the sugar and roll to a 9×12-inch rectangle. Cut into 12 strips about 1 inch (2.5cm) wide. Wrap each around a horn mold with overlapping edges and place seam-side down on a parchment-lined tray.
Bake and remove the molds
Whisk the egg with the water and brush lightly over the pastry, avoiding the molds. Bake for 15–20 minutes, until golden. Cool slightly, then gently remove the hot molds with care. Let the shells cool completely.
Fill and serve
Pipe the chilled pastry cream into the fully cooled horns. Dust with icing sugar and serve.
Tips and Common Mistakes
- Keep the puff pastry cool enough to handle easily.
- Overlap strips so the shells hold together as they puff.
- Avoid egg wash on the metal molds, where it can make release harder.
- Fill close to serving to protect the crisp texture.
Storage and Make-Ahead Tips
Refrigerate pastry cream and filled horns. Store unfilled, fully cooled shells separately in an airtight container and fill shortly before serving.
Frequently Asked Questions
Can I fill the horns while they are warm?
Wait until the shells are completely cool and the cream is chilled, so the filling does not soften or warm.
Can I make the components ahead?
Yes. Keep chilled pastry cream separate from the dry unfilled shells and assemble close to serving.