Ingredients
Custard
- 1 and 1/3 cups (330 ml) full-fat milk
- 3 egg yolks
- 3 tbsp (30 g) cornstarch
- 1 and 1/2 cups (150 g) white granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Puff Pastry
- 1 sheet frozen puff pastry (thawed)
- Powdered sugar, for dusting
Instructions
- Make the custard: Warm the milk over medium-low heat in a medium saucepan until just warm but not hot, then turn off the heat. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until light and creamy. Gradually pour the yolk mixture into the warm milk, return the saucepan to medium heat, and stir constantly with a wooden spoon until the mixture thickens and begins to bubble. Remove from heat, stir in vanilla extract, and cover the custard surface with parchment paper to prevent a skin from forming. Allow to cool to room temperature; can be made 1-2 days ahead and refrigerated.
- Preheat the oven: Set the oven to 375°F (190°C) and line two baking sheets with parchment paper or use non-stick baking sheets.
- Prepare the puff pastry: Thaw the puff pastry sheet and roll it out on a lightly floured surface. Cut the pastry into 1-inch (2.5 cm) thick strips using a knife or pizza cutter.
- Assemble the Cannoncini: Wrap each puff pastry strip around a cream horn mold, starting at the tip and overlapping slightly as you work your way up the mold.
- Bake the pastry: Place the wrapped molds on the prepared baking sheets, ensuring they do not touch. Bake for 12-14 minutes until the pastry is puffed but still pale. Remove from oven and let cool to nearly room temperature before carefully removing the molds.
- Fill with custard: Transfer the cooled custard into a piping bag. Cut the tip off the bag and gently pipe the custard into the hollow pastry shells until full. Dust the filled Cannoncini with powdered sugar and serve immediately or chill until ready to enjoy.
Notes
- Use full-fat milk for a richer custard texture.
- Ensure the custard is covered with parchment paper directly on the surface to prevent skin formation.
- Thaw puff pastry completely before working to prevent tearing.
- If cream horn molds are unavailable, you can use aluminum foil shaped cones.
- The custard can be prepared in advance and refrigerated for up to 2 days.
- Serve fresh for best puff pastry texture; the pastry may lose crispness when refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
