Indulge in the sweet elegance of Cannoncini, a classic Italian pastry that brings a touch of sophistication to any dessert table. These delicate puff pastry horns, filled with a rich and creamy Italian custard, are a testament to the finesse of Italian baking. Follow this step-by-step guide to create a dessert that's as visually stunning as it is delicious.
Ingredients
For the Italian Pastry Cream:
- 3 egg yolks
- 3 tablespoons (30g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla extract
- 235ml milk
For the Cannoncini:
- 1 sheet of thawed puff pastry (approx. 225g)
- 1/4 cup (50g) sugar
- 1 egg (for egg wash)
- Icing sugar for decoration
Instructions
Preparing the Pastry Cream:
1. Begin by gently heating the milk until it's hot but not boiling.
2. In a separate saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is pale and fluffy.
3. Slowly incorporate the hot milk into the egg mixture, stirring continuously to prevent lumps.
4. Place the saucepan over medium heat, stirring constantly until the mixture reaches a slow boil. The cream will thicken—be vigilant to prevent it from sticking to the bottom of the pan.
5. Once the cream has reached the desired consistency, transfer it to a glass bowl. Cover with cling film, pressing it directly onto the surface to prevent a skin from forming, and allow to cool. Chill in the refrigerator for at least one hour.
Crafting the Puff Pastry Horns:
1. Preheat your oven to 400°F (200°C).
2. Dust your work surface and the puff pastry sheet with sugar, then roll it out into a 9x12 inch rectangle.
3. Slice the pastry into 12 even strips, each approximately 2.5 cm wide.
4. Wrap each strip around a conical horn mold, ensuring the pastry overlaps.
5. Place the pastry horns seam-side down on a parchment-lined baking tray.
6. Create an egg wash by whisking an egg with a tablespoon of water, then lightly brush it over each pastry horn.
7. Bake for 15-20 minutes until golden brown. Allow to cool slightly before gently removing the horns from the molds.
Final Touches:
Fill the cooled pastry horns with the chilled cream using a piping bag. For an extra touch of sweetness, dust with icing sugar before serving.
Conclusion
Cannoncini with Italian Pastry Cream is more than just a dessert; it's a celebration of texture and taste, wrapped in a flaky, buttery embrace. Whether you're looking to impress guests or simply treat yourself, these pastries are sure to delight. Buon appetito.