HOW TO MAKE CANNONCINI STUFFED WITH ITALIAN CREAM
The Cannoncini is one of the best varieties of Italian pastries, distinguished by its flaky, buttery exterior and its Italian cream inside. This recipe produces a delicacy that has a crunchy exterior and a creamy interior. Best custard is used in its preparation. Depending on how you serve it, this recipe can either be a side dish or an appetizer.
These delicious pastries, which have a buttery flaky crust and a creamy interior, are surprisingly easy to make and only need a few premium ingredients. This recipe is perfect if you want to make a classy dessert quickly and easily. This delicious Italian dessert is sure to impress your guests.
The wonderful Italian pastry cream filling will feel as smooth as velvet on your tongue, while the layers of buttery puff pastry will dissolve in your mouth. After being cooked to perfection, the buttery puff pastry is filled with a sweet cream of your choosing after being baked to perfection. They are out of this world!
Egg yolks; you’ll need 3.
30 grams.Of all-purpose flour.
100 grams.Of sugar.
1 Tsp.Of vanilla extract
240 ml.Of whole milk.
FOR MAKING THE CANNONCINI, YOU’LL NEED:
Puff pastry, I used 1 sheet defrosted.
50 grams.Of granulated sugar.
THE CUSTARD CREAM PREPARATION:
In a saucepan, warm the milk till heated a little. In a saucepan, combine the flour, sugar, and vanilla extract with the egg yolks and whisk until frothy. The milk should be gradually added and whisked in until no lumps remain.
Bring the mixture to a simmer in a saucepan over medium heat, stirring constantly until the cream thickens.
Reduce the temperature and let it cook for a couple of more minutes until it achieved the appropriate thickness that you want.
In a glass dish, pour the cream and cover it with plastic wrap and allow it cool. Cool for at least an hour before serving.
THE PASTRY HORNS PREPARATION:
Set the oven temperature to 400 degrees. Sprinkle more sugar on the surface and on top of the puff pastry, then spread it out to a rectangle, approximately 9 by 12 inches. Cut the pastry into 12 strips, then roll each strip into a conical form, overlapping the crust approximately half of its length.
Put parchment paper on a baking pan and lay the strip side down. Then whisk one egg with one tablespoon of water and brush each pastry cone gently with the egg wash.
Bake at 400 degrees Fahrenheit for 15-20 minutes or until golden on top, let cool for a few minutes, then carefully remove from the mold.
Top each portion with cream and dust with powdered sugar before presenting it to the table.
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