Cannoncini stuffed with Italian cream

Cannoncini stuffed with Italian cream
+For pastry cream :
°3 egg yolks
°3 tablespoons (30 g) of flour
°1/2 cup (100g) of sugar
°1 teaspoon of vanilla extract
°235ml of milk
+For the cannoncini:
°1 sheet of puff pastry, thawed (about 8 oz, 225 g)
°50g of sugar
° 1 egg (for gilding)
° powdered sugar to decorate
Starting by preparing pastry cream:
Heat milk until hot (not boiling).
In  saucepan, whisking egg yolks with sugar, vanilla extract also flour until light and fluffy.
Gradually add the milk, whisking, making sure there are no lumps.
Place the saucepan over medium heat and stir until it comes to a slow boil. The cream will thicken, so be careful that it does not stick to the bottom. Lower the heat and cook for a few more minutes, until the desired thickness is obtained.
Pour the cream into a glass bowl, cover with plastic wrap and let cool. Refrigerate about at least an hour.
For the dough horns:
Preheat the oven to 400°F (200°C).
Sprinkling sugar on counter and on puff pastry and roll it out to a rectangle about 9 by 12 inches.
Cut into 12 strips (about 1 inch thick). A simple way to do this: cut the dough into three parts, then each part into four strips.
Roll each strip on a horn mold (conical shape). The dough overlaps (about half the length).
Place on a parchment-lined baking sheet with the side (strip end) down.
Beat an egg with a teaspoon of water. Lightly brush each cone of dough with egg wash.
Be sure to keeping egg wash away from mold. It will be more difficult to unmold the pastry horn once baked.
Bake in 400°F (200°C) oven for about 15-20 minutes until top is golden brown.
Let them cool for a few minutes and gently unmold them.
If the dough sticks to the mold, you can press the mold a little (to reduce the circumference) and turn it very gently inside the dough until it comes off. Before serve, fill with cream. Sprinkle with powdered sugar if desired and enjoy
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