Italian-Cream Stuffed Cannoncini
Ingredients:
Custard Cream (Crema Pasticcera):
– 8 ounces (235 ml) of milk
– 3 egg yolks
– 1/2 cup (100 grams) of sugar
– 3 tablespoons (30 grams) of all-purpose flour
– 1 teaspoon of vanilla extract
Cannoncini:
– 1/4 cup (50 grams) of sugar
– 1 sheet of puff pastry, defrosted (about 8 ounces, 225 grams)
– Powdered sugar for decoration
– 1 egg (for egg wash)
Instructions:
Custard Cream (Crema Pasticcera):*
1. Begin by heating the milk (not boiling) until hot.
2. In a medium-sized saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until light and fluffy. Gradually add the hot milk while whisking until smooth.
3. Place the saucepan over medium heat and continue to whisk until the mixture begins to thicken. Reduce the heat and continue cooking for a few more minutes until it reaches your desired consistency.
4. Pour the custard cream into a glass bowl, cover with plastic wrap, and allow it to cool. Chill in the refrigerator for about an hour.
Baked Pastry Horns:
5. Preheat the oven to 400°F (200°C).
6. Sprinkle some sugar on a clean surface. Roll out the puff pastry sheet on the sugared surface to about a 9×12-inch rectangle. Cut the rectangle into about 1-inch wide strips (12 pieces).
7. Roll each strip onto a horn-shaped mold, overlapping about half of its length. Place the rolled strips, seam-side down, on a baking sheet lined with parchment paper.
8. In a small bowl, whisk together the egg and water to make an egg wash. Brush each pastry cone with the egg wash.
9. Bake the pastry horns in the preheated oven for 15 to 20 minutes, or until golden brown on top.
10. Remove from the oven and let the cream horns cool for a few minutes before gently removing them from the molds. If any pastry sticks to the mold, gently press it and twist it inside the pastry until the horn slides off.
