Cannoncini stuffed

 Cannoncini stuffed with Italian cream 😋

+For the pastry cream (crema pasticcera):

°3 egg yolks

°3 c. (30g) flour

°1/2 cup (100g) sugar

°1 c. vanilla extract

°235ml milk

+For the cannoncini:

°1 sheet of puff pastry, thawed (about 8 oz, 225 g)

°50g of sugar

°1 egg (for egg washing)

° powdered sugar to decorate


Begin by making the pastry cream:

Heat milk until hot (not boil).

In  saucepan, whisking egg yolks with sugar, vanilla extract also flour until light also fluffy.

Adding milk a little at a time, whisk, 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 not to let it stick to bottom. Lower the flame and cook for a few more minutes, to reach the desired thickness.

Pour the cream into a glass bowl, cover with plastic wrap and let cool. Refrigerate for at least an 1h.

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  rectangle about 9 by 12 inches.

Cut 12 strips (about 1 inch thick). An easy 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 will overlap (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 the egg wash.

Be sure to keep the egg wash away from the mold. It will be more difficult to remove the pastry horn from the mold once baked.

Bake at 400°F (200°C) for about 15 to 20 minutes, until the top is golden brown.

Leave to cool for a few minutes and gently remove from the mold.

If the dough sticks to the mold, you can squeeze the mold a little (to reduce the circumference) and turn it very gently inside the dough until it comes loose. Before serving, pour the cream. Sprinkle with powdered sugar if desired and Enjoy !