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Friday, January 4, 2019

Italian Cream Stuffed Cannoncini (Cream Horns)

Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with the recipe of something special. Something Italian. 
Something that I simply LOVE. 
Something that is ... what's the right word?!?... DESSERT of course!! 
And I don't mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard. 

Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty. 

Take a look!



It goes without saying that I love custard cream. You probably have guessed it by the many recipes with cream on the blog.  



What's not to love about vanilla flavored and dense cream, wrapped in a buttery and crispy pastry?!? 
Mouthwatering and comforting, especially on cold winter days. 
Yes, even here in Southern California we've had, strangely enough, a bit of winter showing this year! 


In today's recipe, I used frozen puff pastry. 
And all I did was rolling the pastry out sprinkle with a little sugar (for extra crunchiness), cut in strips and roll around the mold.  
You can see in my video, how easy is to make these horns: 
YIELD: 12 cannoncini
For the custard cream (crema pasticcera):
    • 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

PREPARATION:

    Start by preparing the custard cream (crema pasticcera):

    Warm up the milk until hot (not boiling).
    In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy. 
    Add the milk some at a time while whisking, making sure there are no lumps.
    Place the pan over medium heat and stir continuously until it reaches a slow boil. 
    The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
    Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour. 

    For the pastry horns:
    Preheat the oven to 400°F (200°C). 
    Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches. 
    Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
    Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).

    Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
    Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
    Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
    Bake at 400°F (200°C) for about 15-20 minutes until golden on top. 
    Let them cool down for a couple of minutes and gently remove from the mold.

    If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.

     Before serving, fill with the cream. 
    Sprinkle with powdered sugar if you like and enjoy!

    Here is the recipe card for these Italian Puff Pastry for you:

    Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

    Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

    Yield
    12
    Prep time
    20 Min
    Cook time
    25 Min
    Inactive time
    1 Hour
    Total time
    1 H & 45 M
    Crispy and buttery puff pastry cannoncini filled with velvety and rich custard cream

    Ingredients

    For the custard cream
    • 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

    Instructions

    Start by preparing the custard cream (crema pasticcera):
    1. Warm up the milk until hot (not boiling).
    2. In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
    3. Add the milk some at a time while whisking, making sure there are no lumps.
    4. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
    5. Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
    For the pastry horns:
    1. Preheat the oven to 400°F (200°C).
    2. Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
    3. Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
    4. Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
    5. Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
    6. Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
    7. Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
    8. Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
    9. Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
    10. Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!

    Recommended Products:

    Cone molds set of 12
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    Created using The Recipes Generator



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    44 comments:

    1. ShobanaJanuary 5, 2019 at 10:15 PM

      This comment has been removed by a blog administrator.

      ReplyDelete
    2. dogmama10January 11, 2019 at 6:24 PM

      Where do you get the cone molds? Or do you make them yourself?

      ReplyDelete
      Replies
      1. ManuelaJanuary 12, 2019 at 8:14 AM

        I've got mine at Amazon. This is the link: https://www.amazon.com/gp/product/B01IUNLFLQ/

        Delete
      2. UnknownJanuary 12, 2019 at 4:35 PM

        I saw them in homegoods yesterday! Kicking myself for putting them down after seeing this!

        Delete
      3. UnknownMarch 30, 2020 at 8:11 PM

        You can use sugar cones for ice cream. Wrap quick release tin foil around the cone . Cut your pastry dough in strips and wrap around tin foil wrapped sugar cones.
        I do it when I make cream horns and it works great.when baked let cool till comfortable to handle and just pipe in filling of your choice.

        Delete
    3. SaraJanuary 18, 2019 at 3:53 AM

      Can I use soy milk or coconut milk instead of the dairy milk?

      ReplyDelete
      Replies
      1. SaraFebruary 3, 2019 at 7:22 AM

        I tried it with vanilla soy milk and it worked but it isn't my favorite flavor. I might try it again with coconut milk (canned variety) and see if I like it better.

        Delete
    4. Food write for usJanuary 22, 2019 at 1:06 AM

      nice recipe...

      ReplyDelete
    5. Telebrand pakistanFebruary 2, 2019 at 8:40 AM

      amazing post

      telebrand.pk

      ReplyDelete
    6. AnonymousFebruary 20, 2019 at 10:06 AM

      Add the vanilla *after* the cream is heated, never during or you lose most of the vanilla flavor.

      ReplyDelete
    7. AnonymousMarch 20, 2019 at 8:09 PM

      Sorry to correct you, but this desert is not italian it is austrian actually. You can learn about it under the name of schaumrollen or Schillerlocken. Tge fillings are plenty and all taste excellent.

      ReplyDelete
      Replies
      1. UnknownJune 15, 2019 at 12:43 PM

        Sorry to correct you but that tube pastry was simply a copy of the horn which is in fact Roman. The cornucopia or horn of plenty was often reproduced in pastry and filled with many things, and they were the first recorded to have used pastry to wrap or fill things, there is a belief that the Egyptians had a type of dipping pastry though more akin to bread, and whilst it may be popular, wikipedia is merely reciting what iy is told by those claiming - clearly history shows that pastry shaped horns existed 1000 years before even that religion was formed, and as for puff pastry, that group who moved to America unfortunately had arrived before it had made its way to holland, it originated in Spain as the type we use today, then spread to france, who had perfected it after the dutch had already made the journey.

        So it would be more likely that if the Romans has not already done so with cream as they had with all other foods with the horn shaped pastry, then next in line would be the Spanish or the french.

        I am an ex Sheraton chef and one of my specialties is the history of dishes. A little like explaining to someone who orders Eggs Benedict with bacon, does not understand that they simply ordered bacon and eggs, as that is not the dish.

        So too the Dutch may well believe they invented something that had already been around for a thousand years., and like the bacon changes the dish, so too a tube is not a horn ending that argument anyway.

        Delete
      2. AnonymousNovember 1, 2019 at 10:33 AM

        Really? it's a pastry not a treatise on the origins of man. lol

        Delete
    8. UnknownMarch 21, 2019 at 4:56 AM

      Did you mean cool down when you said cook down
      (Pour the cream in a glass bowl, cover with plastic wrap and let it cook down).
      And if you did mean cook down what does that really mean?

      ReplyDelete
      Replies
      1. ManuelaMarch 23, 2019 at 7:46 AM

        Thank you so much Arthur! Definitely "COOL" down. I just fixed the typo now... so all cool ;)
        Have an amazing weekend!

        Delete
    9. AnonymousMay 12, 2019 at 10:42 PM

      You should slowly whisk the cream this would help you to reduce the flattering you can add the flavoring or sugar once the cream tend to thicken you are also in need to increase the speed once vanilla or sugar is incorporated into the cream says
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      ReplyDelete
    10. UnknownMay 18, 2019 at 7:15 AM

      You should slowly whisk the cream this would help you to reduce the flattering you can add the flavoring or sugar once the cream tend to thicken you are also in need to increase the speed once vanilla or sugar is incorporated into the cream says Baking Classes Near Me .

      ReplyDelete
    11. AnonymousMay 24, 2019 at 2:21 PM

      I just made these, amazing!! Do I refrigerate the leftovers or can I leave them on the counter in a sealed container?

      ReplyDelete
    12. MammalupeMay 30, 2019 at 11:40 AM

      This comment has been removed by the author.

      ReplyDelete
    13. MammalupeMay 30, 2019 at 11:57 AM

      I will have to try making these for my sister's bridal shower. Can the shells be frozen and then filled when needed? or will the pastry get too soft when it defrosts? Thanks

      ReplyDelete
      Replies
      1. ManuelaJune 1, 2019 at 3:12 PM

        Hi! These can be frozen after baking. But as you said, it's possible they lose some of their crispiness after defrosting. You could bake just a few and test it out. If you store the empty shells at room temperature in a sealed container they are fine for a day or two. You could compare the two :)

        Delete
    14. prince aroraJune 4, 2019 at 5:06 AM

      The blogs are really appreciable and one can trust the knowledge and information provided in the writing.The article you do produce on a weekly base
      really the best. I have found a similar website dessert near me visit the site to know more about Pure Gelato.

      ReplyDelete
    15. Carolina AgustinaJune 15, 2019 at 9:14 PM

      This comment has been removed by a blog administrator.

      ReplyDelete
    16. UnknownOctober 4, 2019 at 5:33 AM

      can you use whipped cream instead of custard to fill cones?



      ReplyDelete
      Replies
      1. MarijkeJanuary 17, 2020 at 5:10 AM

        You can use any filling you like. Salmon mousse, cream cheese/shredded cheese mix, ham mousse, paté, whipped cream etc.

        Delete
    17. UnknownNovember 1, 2019 at 8:21 AM

      Do these have to be refrigerated after cooking and will the shells get soft after refrigeration

      ReplyDelete
    18. Gerry Martin blog'sDecember 25, 2019 at 11:06 AM

      You’re a very skilled blogger. I have joined your feed and look forward to seeking more of your fantastic post. Also, I have shared your web site in my social networks!
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    19. MarijkeJanuary 17, 2020 at 5:13 AM

      I liked the cream custard but I only used 35gr of sugar, which was sweet enough + 260ml of milk and turned out thick enough.

      ReplyDelete
    20. hammadFebruary 4, 2020 at 9:13 AM

      This comment has been removed by the author.

      ReplyDelete
    21. RhondaMarch 3, 2020 at 3:37 PM

      I just ordered molds and can't wait to try this recipe

      ReplyDelete
    22. Office.com/setupMarch 26, 2020 at 5:35 AM

      I am very happy when read this blog post because blog post written in good manner and write on good topic. Thanks for sharing valuable information. I also like to share some useful links.

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    23. KaushalMarch 26, 2020 at 10:17 PM

      What an Amazing recipe with full cream. Your blog is very informative.

      ReplyDelete
    24. cake shop onlineJune 26, 2020 at 10:24 PM

      Its a quick recipe! Loved it and the well presented baked food looks amazing... Keep on sharing...

      ReplyDelete
    25. Gerry KruegerJuly 15, 2020 at 1:11 PM

      I make these all the time and they are a favorite. After the filling cools it is quite stiff so I whisk in a couple tablespoons of lemon curd before I pipe it.

      ReplyDelete
    26. Shristi PatniSeptember 23, 2020 at 3:26 AM

      Hi Manuela! Great recipe! Inspired by you, I've started my own blog and would be honoured to know what you think. Feel free to check it out here: F and B Recipes.

      ReplyDelete
    27. CindySeptember 28, 2020 at 5:35 PM

      Can you use phyllo puff pastry??

      ReplyDelete
    28. East End Taste MagazineOctober 22, 2020 at 2:45 AM

      Great recipe Cookies looks yummy! Thanks for sharing this great healthy cookies recipe.
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      ReplyDelete
    29. DoreenMarch 1, 2021 at 2:15 PM

      The custard cream was delicious but a bit runny even after being refrigerated for over an hour.

      ReplyDelete
    30. AmberAugust 27, 2021 at 10:15 PM

      Whats the difference between cream horns and cream roll? Is there any difference in taste?

      ReplyDelete
    31. Cake LucknowJune 29, 2022 at 6:27 AM

      Amazing cream recipe

      ReplyDelete
    32. Bomb CakeSeptember 1, 2022 at 11:25 PM

      Wow ! Amazing Blogpost. Love the Recipe.

      ReplyDelete
    33. AnonymousDecember 19, 2022 at 8:46 AM

      I made these and everyone loved them. I did however have trouble separating the pastry from the tube. Should I grease the tubes first?

      ReplyDelete
    34. Online cake deliveryFebruary 3, 2023 at 9:06 AM

      Hii, I am reading your blog from log time and l Love It. Thank you for Sharing.

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