Today’s recipe, cannoncini stuffed with Italian cream, a classic recipe that’s a hit wherever it goes. Take paper and pen to write down all the ingredients and follow the preparation method.
How to make cannoncini
Recipe for cannoncini stuffed with Italian cream, it’s delicious. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients
For the custard cream (crema pastiera):
- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
For the cannoncini:
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate
Directions
To begin with, prepare the cream (crema pastiera):
First, heat the milk until hot, but not boiling. Then, in a medium-sized saucepan, whisk together the egg yolks, vanilla extract, sugar and flour until you have a light, fluffy mixture.
Then gradually add the hot milk while whisking to ensure a smooth consistency with no lumps.
Then place the pan over a medium heat and stir continuously until the mixture comes to a gentle boil. Be careful to avoid the cream sticking to the bottom.
Now reduce the heat and continue cooking for a few more minutes until the desired thickness is achieved.
Pour the cream into a glass bowl, cover with cling film and leave to cool. Let it cool in the fridge for at least an hour.
Now for the pastry horns:
We will now, preheat the oven to 200 °C (400 °F). Then
sprinkle sugar on the counter and on top of the puff pastry, then roll it out into a rectangle about 9 by 12 inches.
Then we’ll cut the dough into 12 strips, each about 1 inch thick. An easy method is to divide the dough into three parts and then cut each part into four strips.
Then roll each strip into a conical-shaped horn mold, making sure that the dough overlaps by about half its length.
Then place the rolled dough cones on a baking tray lined with baking paper, with the seam (end of the strip) facing downwards.
Finally, beat an egg with a tablespoon of water and lightly brush each dough cone with the egg wash. Now be careful not to drop the egg wash into the mold to make it easier to remove after baking. Then bake at 200 °C (400 °F) for about 15 – 20 minutes or until the pastries are golden brown on top.
Finish by letting the pastry horns cool for a few minutes, then carefully remove them from the molds.
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