Italian Cream Stuffed Cannoncini: A Delightful Pastry Masterpiece
Introduction
Italian Cream Stuffed Cannoncini, also known as cream horns, are a beloved Italian pastry that perfectly balances crisp, golden puff pastry with a rich, velvety cream filling. These pastries are often found in Italian bakeries and are cherished for their delicate texture and luscious flavor. Whether served at celebrations or as an everyday treat, Cannoncini offer a taste of Italy’s exquisite dessert craftsmanship. This homemade version brings the authenticity and decadence of this iconic pastry right to your kitchen.
History of Cannoncini
Cannoncini trace their roots back to Italy’s rich pastry tradition, where they became a staple in many regional bakeries. They share similarities with other European cream-filled pastries but stand out due to their signature horn shape and the variety of fillings they can hold. Traditionally filled with custard or Italian pastry cream, Cannoncini have evolved to include flavors like chocolate, ricotta, and zesty citrus creams.
Benefits of Italian Cream Stuffed Cannoncini
- Delightful Texture: The contrast of crispy pastry and soft cream creates an irresistible bite.
- Versatile Filling Options: You can experiment with different cream flavors for variety.
- Perfect for Celebrations: Their elegant appearance makes them ideal for parties and gatherings.
- Homemade Goodness: Baking from scratch ensures quality ingredients and authentic taste.
Ingredients
For the Pastry:
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar
For the Italian Cream Filling:
- 2 cups whole milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
For Garnish:
- Powdered sugar, for dusting
- Chopped pistachios or chocolate shavings (optional)
Preparation Method
- Prepare the Pastry:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry and cut into 1-inch wide strips.
- Wrap each strip around a greased metal cream horn mold, slightly overlapping.
- Brush with beaten egg and sprinkle with granulated sugar.
- Bake for 12-15 minutes until golden and crisp. Let cool completely before removing from molds.
- Make the Italian Cream:
- Heat the milk in a saucepan until warm but not boiling.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring until thickened.
- Remove from heat, stir in vanilla extract, and let cool.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Fold the whipped cream into the cooled custard for a light, airy filling.
- Assemble the Cannoncini:
- Transfer the cream filling to a piping bag.
- Pipe the cream into each cooled pastry shell.
- Dust with powdered sugar and garnish with chopped pistachios or chocolate shavings if desired.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 5g
- Fat: 16g
- Carbohydrates: 28g
- Sugar: 12g
Why Dessert Lovers Adore Cannoncini
Cannoncini are loved for their perfect balance of crisp, flaky pastry and soft, sweet cream. Their beautiful presentation and rich flavors make them an unforgettable treat for any occasion.
Conclusion
Italian Cream Stuffed Cannoncini bring the elegance and artistry of Italian baking into your home. Their delightful contrast of textures, combined with the luscious cream filling, makes them a show-stopping dessert that will impress family and friends alike. Whether you’re an experienced baker or a pastry lover exploring new recipes, this authentic Italian treat promises pure indulgence with every bite.
