Instructions:
Make the Custard Cream:
Warm the Milk: In a small saucepan, heat the milk over medium-low heat until it’s warm (not boiling).
Prepare the Egg Mixture: In a bowl, whisk together the egg yolks, sugar, vanilla, and flour until light and smooth.
Combine with Milk: Gradually pour the warm milk into the egg mixture while stirring constantly to prevent curdling.
Thicken the Custard: Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously until it thickens to a creamy, custard consistency (about 5-7 minutes).
Chill: Remove from heat, transfer to a bowl, cover with plastic wrap, and refrigerate for about an hour to cool.
Prepare the Puff Pastry Horns:
Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll and Cut Puff Pastry: On a lightly sugared surface, roll out the puff pastry to a 9×12-inch rectangle. Cut it into 12 equal strips.
Wrap Pastry on Molds: Take each strip and wrap it around a horn mold, overlapping slightly as you go. Place on the baking sheet seam-side down.
Egg Wash: Brush each pastry horn lightly with beaten egg.
Bake: Bake for 15-20 minutes, or until the pastry is golden brown. Let them cool slightly before removing from the molds.
Assemble the Cannoncini:
Fill the Pastry Horns: Once the pastries have cooled, use a piping bag to fill each one with the chilled custard cream.
Garnish: Sprinkle powdered sugar over the tops for a final touch of sweetness.
Tips:
For Gluten-Free Version: Substitute the all-purpose flour in the custard with a gluten-free flour blend, and use gluten-free puff pastry.
Storage: Cannoncini are best enjoyed the day they’re made but can be stored in the fridge for up to two days.
Enjoy each bite of these delightful Italian Cream Stuffed Cannoncini and be transported to a charming café in Italy! 🥐
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