Introduction
Cannoncini are a delightful Italian pastry that many know as “horns” or “cream horns.” This treat is light, flaky, and filled with a deliciously creamy Italian filling, offering an incredible combination of textures and flavors. The blend of buttery puff pastry and Italian cream makes these cannoncini a dessert worthy of any special occasion or just a satisfying snack on a casual day. This article will guide you through the process of creating these crisp, golden delights with step-by-step instructions, tips, and answers to common questions to ensure your experience is both enjoyable and successful.
Ingredients
To make these delicious cannoncini, you’ll need the following ingredients divided into two parts: one for the pastry and one for the filling.
For the Cannoncini:
- Puff pastry – 1 package (2 sheets), thawed
- Egg – 1, beaten (for egg wash)
- Granulated sugar – 2 tablespoons
For the Italian Cream Filling:
- Whole milk – 1 cup
- Heavy cream – 1/2 cup
- Granulated sugar – 1/2 cup
- Cornstarch – 3 tablespoons
- Egg yolks – 4
- Vanilla extract – 1 teaspoon
- Mascarpone cheese – 1 cup
Step-by-Step Directions and Preparation Method
Following this recipe’s instructions will ensure you achieve a perfectly flaky pastry shell with a luxurious Italian cream filling.
Step 1: Prepare the Puff Pastry Shells
- Preheat and Prepare Baking Sheet: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out the Puff Pastry: Unroll the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 1-inch-wide strips.
- Wrap the Molds: Take each strip of pastry and wrap it around a metal cream horn mold, overlapping the edges slightly to create a secure seal. Place the wrapped molds on the baking sheet.
- Egg Wash and Sugar Sprinkle: Brush each wrapped mold with beaten egg, then sprinkle with granulated sugar for added sweetness and a golden crust.
- Bake: Bake the pastry in the preheated oven for 12-15 minutes or until it becomes golden brown and puffed. Remove from the oven and allow to cool slightly before carefully removing the pastry from the molds. Set the pastry on a wire rack to cool completely.
Step 2: Prepare the Italian Cream Filling
- Heat Milk and Cream: In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture begins to simmer.
- Whisk Egg Yolk Mixture: In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
- Combine Mixtures: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Thicken the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches a gentle boil. Remove from heat and stir in the vanilla extract.
- Cool and Add Mascarpone: Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Once the custard cools to room temperature, fold in the mascarpone cheese until smooth.
Step 3: Assemble the Cannoncini
- Pipe the Filling: Fill a piping bag with the Italian cream filling. Pipe the filling into the cooled pastry shells until each is generously filled.
- Serve or Chill: Serve the cannoncini immediately or refrigerate until ready to enjoy.
FAQs
Q: Can I make cannoncini ahead of time?
A: Yes, you can make the pastry shells in advance and store them in an airtight container for up to two days. Prepare the cream filling just before serving for the freshest flavor, as mascarpone fillings can lose their texture if stored too long.
Q: Do I have to use metal molds?
A: Metal molds are ideal because they help the pastry hold its shape during baking. However, if you don’t have them, you can try using rolled aluminum foil shaped into a cone. Just ensure the pastry is securely wrapped.
Q: Can I substitute mascarpone cheese in the filling?
A: Yes, though mascarpone adds a uniquely creamy and slightly tangy flavor. You can substitute it with cream cheese for a slightly different taste but similar texture.
Q: What other fillings can I use for cannoncini?
A: Cannoncini can be filled with various creams, including vanilla custard, chocolate mousse, or even whipped cream. Feel free to experiment based on your flavor preference.
Q: Can these be made dairy-free?
A: Making dairy-free cannoncini requires several substitutions, such as using a dairy-free puff pastry and replacing milk, cream, and mascarpone with coconut cream or almond milk alternatives. The taste and texture will vary slightly.
Conclusion
Making Crispy Buttery Cannoncini with Italian Cream Filling at home is a rewarding process that results in a wonderfully satisfying dessert. These Italian pastries bring a touch of elegance to any occasion, combining crisp, golden puff pastry with a luscious cream filling. Whether served immediately or chilled for later, each bite offers a delightful balance of buttery crunch and creamy richness. With simple ingredients and careful preparation, cannoncini can quickly become a favorite recipe to impress family, friends, or guests at any gathering.