CUSTARD FILLED CREAM HORNS (CANNONCINI ALLA CREMA)

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Servings: Makes about 10 cannoncini

Ingredients

For the Puff Pastry

• 1 sheet puff pastry (store-bought or homemade)

For the Custard Cream

• 2 cups whole milk
• 1 vanilla pod or 1 teaspoon vanilla extract
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• Zest of 1 lemon (optional)

For Decoration

• Powdered sugar, as needed

Tools

• Metal cone molds for cream horns (or make cones from aluminum foil)
• Pastry bag (sac à poche)

Step-by-Step Method

1. Prepare the Custard Cream

1. Heat the Milk:
   • In a saucepan, heat the milk with the vanilla pod split lengthwise (or vanilla extract).
   • Add lemon zest if desired. Bring the milk just to a boil, then remove from heat and let steep for about 10 minutes.
2. Prepare the Custard Base:
   • In a bowl, whisk the egg yolks with sugar until light and creamy.
   • Add the flour and mix until smooth.
3. Combine the Milk and Egg Mixture:
   • Remove the vanilla pod (and lemon zest) from the milk. Slowly pour the hot milk into the egg mixture, stirring constantly to prevent curdling.
4. Cook the Custard:
   • Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until thickened.
   • Transfer to a bowl, cover with clingfilm directly on the surface to prevent a skin from forming, and let cool completely.

2. Prepare the Puff Pastry Horns

1. Prepare the Puff Pastry:
   • Roll out the puff pastry sheet and cut it into 1-inch-wide strips.
2. Wrap the Cones:
   • Wrap each strip around a metal cone mold, overlapping slightly to secure the edges.
3. Bake the Puff Pastry Horns:
   • Place the wrapped molds on a baking sheet lined with parchment paper.
   • Bake in a preheated oven at 400°F (200°C) for 15–20 minutes, or until golden brown and crisp.
   • Allow to cool completely before gently removing the metal cones.

3. Assemble the Cannoncini

1. Fill the Horns:
   • Once the pastry horns are cool, fill a pastry bag with the custard cream and pipe it into each horn.
2. Decorate:
   • Dust the filled cannoncini with powdered sugar for a finishing touch.

Tips

• Fluffier Custard: Fold a bit of whipped cream into the custard for a lighter texture.
• Storage: Best enjoyed fresh but can be stored in the refrigerator for up to a day.
• Custom Flavors: Add orange zest, cocoa powder, or almond extract to the custard for variety.

Nutritional Information (Per Cannoncino)