Italian Cream Stuffed Cannoncini (Cream Horns)

Italian Cream Stuffed Cannoncini (Cream Horns)

Puff pastry cannoncini (horns) stuffed with creamy, silky custard cream that are crispy and buttery.


YIELD: Twelve cannoli

Regarding the crema pasticcera (custard cream):

  1. three yolks from eggs
  2. Thirty grams (3 tablespoons) of all-purpose flour
  3. 50 grams (1/2 cup) of sugar
  4. One tsp vanilla extract
  5. 235 ml, or 8 oz, of milk

Regarding the cannoncini:

  1. One defrosted puff pastry sheet (about 8 oz, 225 gr)
  2. 50 grams or 1/4 cup of sugar
  3. One egg for the egg wash
  4. granulated sugar for embellishment


Make the custard cream (crema pasticcera) as follows:

  • Heat the milk until it’s hot, but not boiling.
  • Lightly beat the egg yolks with the sugar, vanilla extract, and flour in a medium-sized pan until they are frothy and light.
  • As you whisk to ensure there are no lumps, gradually add the milk.
  • When the pan comes to a slow boil, place it over medium heat and stir constantly.
  • Take care not to let the cream to sink to the bottom as it will thicken. Reduce the heat and continue cooking for a few more minutes, or until the desired thickness is achieved.
  • Fill a glass bowl with the cream, cover with plastic wrap, and allow to cool. Keep chilled for a minimum of 60 minutes.

For the horns of pastry:

  • Set oven temperature to 400°F, or 200°C.
  • After dusting the worktop and the puff pastry with sugar, roll it out into a 9 by 12 inch rectangle.
  • Cut (1 inch thick) into 12 stripes. Simple method: divide the pastry into three sections, and then cut each section into four strips.
  • Place every strip onto a conical-shaped horn mold. There must be overlap in the pastry (about half the length).
  • Place seam (end of the strip) side down on a baking sheet covered with parchment paper.
  • Use one tablespoon of water to beat one egg. Lightly apply the egg wash to every cone of dough.
  • Make sure the mold is not in contact with the egg wash. After baking, it will be more difficult to extract the pastry horn from the mold.
  • Bake for 15 to 20 minutes at 400°F (200°C), or until the tops are brown.
  • After a few minutes of cooling, carefully take them from the mold.
  • Should the pastry adhere to the mold, you have the option to slightly compress the mold (reducing its circumference) and rotate it inside the pastry until it comes out with extreme caution.
  • Add the cream and fill before serving.
  • Enjoy and top with powdered sugar, if desired!

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