The Cannoncini alla Crema is a typical Piedmontese sweet, incredibly popular in several Northern and Central Italian regions. Entering into an Italian pastry shop is easy to find Cannoncini filled with different pastry creams, but the most popular filling is for sure the Vanilla Pastry Cream.
Since I’ve started my ITALIANGOODNESS HOME BAKERY there’s not a day that goes by without a customer asking me if I can make CANNOLI which behind any reasonable doubt are for sure the most popular Italian dessert in the world. Cannoli are typical Sicilian pastries made out of a fried cylindrical shortcrust shell filled with ricotta cheese cream and chocolate chips.
BUT, I was happy to introduce my customer to CANNONCINI ALLA CREMA which , again, are typical from the Northern Italy (the area I come from) and are cones made with oven baked puff pastry and filled with chocolate cream or custard (crema pasticcera).
So today I am sharing with you the recipe to prepare CANNONCINI ALLA CREMA which, if you use store brought puff pastry, are truly super easy to make. You will need 20 stainless steel “Horn molds” and a “Sach a Poch” for the filling. If instead you don’t feel comfortable in baking those yourself and you live in QC area (IOWA-ILLINOIS), contact my ITALIAN HOME BAKERY and order some fresh ones.
INGREDIENTES for about 20 CANNONCINI
1 thaw puff pastry sheet
granulated sugar to dust
1/2 dose of my custard recipe:
3 egg yolks
25 gr. corn starch
250 ml. whole milk
1 lemon peel
80 gr. sugar
First of all prepare the custard by following this recipe, but with the quantities listed up here. Once ready, cover the surface with plastic wrap and let it chill in the refrigerator.
Then take the puff pastry sheet out of the freezer and while it thaw, butter and flour the stain steels cones: this apparently annoying procedure will allow your to pull out the cones from the pastry shells easily. Instead of butter you can spray those with butter spray. At this point the puff pastry should be soft enough to be rolled out in a 16” (40 cm) long sheet. Cut it in verticoal stripes 0.7” (2 cm) wide.
Bake for 20 minutes at 390 F (200 C.). Pull the cones out of the shells when still warm. Be very delicate because they break easily. Fill the Sac a Poch with the CREMA PASTICCERA (custard) and fill each shell to the edge.
Enjoy right away or keep it refrigerated before serving.
LEARNT IT, MADE IT, LOVED IT!
TIPS: – These pastries have to be enjoyed fresh, they cannot be prepared ahead of time. The empty shells keep their crunchiness for a few days if stored in a sealed container.
– Custard (crema pasticcera) is the most traditional filling, but they taste great even if filled with chocolate custard or hazelnut cream.
I TRULY HOPE YOU LIKED THIS RECIPE!
Please free to leave a comment and maybe tag me on instagram #beautyandfourkids if you’ll give this recipe a try! AY SAFE and KEEP IN TOUCH!
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IN CASE YOU DON’T KNOW,
my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.
Check out my HOME BAKERY PAGE to learn more!