Italian Cream Stuffed Cannoncini

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Ingredients :

For the custard cream (crema pasticcera) :

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  • 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

Directions :

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.

Enjoy.

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