Sweet Italian Cream Cannoncini: A Fun Homemade Pastry Recipe

Delicate pastry shells cradle a luscious Italian cream stuffed cannoncini filling that melts on your tongue with pure indulgence.

Crisp, golden-brown tubes promise a decadent dessert experience that transports you straight to the charming streets of Italy.

Each bite reveals layers of smooth, velvety cream nestled within flaky, buttery pastry.

The contrast of textures creates a symphony of flavors that dance across your palate.

Light and airy yet rich with traditional Italian sweetness, these cannoncini are a testament to simple, elegant dessert crafting.

The delicate balance of ingredients transforms an ordinary treat into an extraordinary culinary moment.

Prepare to fall in love with this irresistible dessert that will have everyone asking for seconds.

What Makes Cannoncini So Irresistible

• Create a sophisticated Italian dessert with surprisingly simple steps that anyone can master, even without professional baking skills.
• Prepare a delightful dessert that comes together quickly and can be made ahead of time, ideal for spontaneous gatherings or planned celebrations.
• Adapt this classic Italian pastry for various occasions, from casual family dinners to elegant dinner parties, making it a go-to dessert recipe in your collection.

Cannoncini Ingredient List

Main Ingredients:

• Milk: A creamy liquid that forms the foundation of the smooth Italian custard.
• Egg Yolks: Rich yellow parts of eggs that provide a luxurious texture and deep flavor to the cream.
• Sugar: A sweet ingredient that balances the richness of the custard.
• Flour: A thickening agent that helps create the perfect custard consistency.

• Vanilla Extract: A classic flavoring that adds a warm and comforting aroma to the cream.

• Plastic Wrap: A kitchen tool used to cover the custard and prevent skin formation during chilling.

Steps to Make Cream-Stuffed Cannoncini

Step 1: Warm the Milk

Gently pour milk into a medium saucepan.

Place over medium heat and warm the liquid without letting it reach a boiling point.

The goal is to create a gentle, simmering warmth that will help blend flavors smoothly.

Step 2: Whip the Egg Mixture

• Egg yolks
• Sugar
• Vanilla extract
• Flour

Whisk the ingredients vigorously until the mixture transforms into a light, airy blend with a fluffy texture.

This technique introduces air, creating a silky smooth foundation for your custard.

Step 3: Merge Milk and Egg Blend

Slowly stream the warm milk into the egg mixture.

Continuously whisk while pouring to prevent egg curdling.

The steady motion helps create a uniform, velvety consistency.

Step 4: Cook the Custard

Transfer the combined mixture back to the saucepan.

Cook over medium heat, stirring constantly.

Watch as the liquid gradually thickens into a rich, creamy custard.

This process typically takes 5-7 minutes, requiring your full attention and gentle stirring.

Step 5: Chill the Cream

Remove the custard from heat and transfer to a clean bowl.

Cover the surface directly with plastic wrap to prevent skin formation.

Refrigerate for a minimum of one hour, allowing the cream to set and develop deep, luxurious flavors.

Helpful Tips for Cannoncini Filling

• Whisk vigorously and consistently while adding warm milk to egg mixture to ensure smooth, silky texture without any unwanted clumps.
• Press plastic wrap directly onto custard surface when chilling to prevent a dry, unappetizing layer from developing.
• Maintain medium heat and stir constantly while cooking custard to achieve perfect thickness without burning or scorching.
• Add a splash of amaretto or rum to custard for an authentic Italian touch that elevates the traditional cream filling.
• Substitute whole milk with almond or coconut milk for a lactose-free version that maintains creamy consistency.

How to Store Cream Cannoncini

• Store the leftover cannoncini in an airtight container in the refrigerator for up to 2-3 days. Keep the cream filling separate from the pastry shells to maintain their crispness.
• Pour the extra cream custard into a freezer-safe container, seal tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before using.
• Warm pastry shells briefly in a preheated oven at 300°F for 3-5 minutes to restore crispness. Avoid microwaving, which can make the pastry soggy.
• For best taste and texture, enjoy the cannoncini cold straight from the refrigerator, refilling pastry shells just before serving to prevent them from getting soft.

Pairing Tips for Cannoncini

• Elevate Flavor Harmony: Indulge in a classic Italian white wine like Moscato d'Asti, which complements the creamy vanilla custard with its light, sweet profile and delicate bubbles.
• Contrast with Bitter Notes: Pair the cannoncini with a strong espresso or cappuccino, allowing the bitter coffee undertones to beautifully balance the dessert's rich sweetness.
• Textural Crunch Companion: Serve alongside toasted almond biscotti, providing a delightful crisp contrast to the smooth, velvety cream filling and adding a nutty dimension to each bite.
• Fruit Accent Pairing: Include a small side of fresh berries like raspberries or strawberries, whose tart brightness cuts through the custard's richness and adds a refreshing palate cleanser.

Twists on Cannoncini Filling or Style

• Dairy-Free Delight: Replace milk with almond or coconut milk, using cornstarch to help thicken the custard. Use plant-based egg replacer or silken tofu for the egg component.
• Gluten-Free Option: Substitute all-purpose flour with gluten-free flour blend or almond flour. Ensure all ingredients are certified gluten-free to prevent cross-contamination.
• Low-Sugar Version: Use stevia or monk fruit sweetener instead of traditional sugar. Reduce overall sweetness while maintaining the creamy texture of the original recipe.
• Keto-Friendly Adaptation: Replace sugar with erythritol or stevia. Use heavy cream instead of milk and add extra egg yolks for richness. Incorporate almond flour to maintain low-carb profile.

FAQs

• What is the key to achieving a smooth custard?

The key is whisking the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy, which helps incorporate air into the mixture.

• Why should I place plastic wrap directly on the surface of the custard when chilling?

Placing plastic wrap directly on the surface prevents a skin from forming on top of the custard, ensuring a smooth and creamy texture when it’s ready to use.

• How can I prevent the eggs from curdling when adding warm milk?

Gradually pour the warm milk into the egg mixture while continuously whisking, which helps temper the eggs and prevent them from curdling.

• What consistency should the custard have when it's properly cooked?

The custard should thicken into a creamy consistency after cooking for about 5-7 minutes over medium heat, with constant stirring.

Italian Cream Stuffed Cannoncini Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 17 minutes
• Yield: 6 1x

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Description

Delicate Italian cream stuffed cannoncini delights pastry enthusiasts with buttery, crisp puff pastry shells filled with silky smooth pastry cream. Sweet pastry horns showcase classic Italian dessert artistry, promising pure culinary bliss with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 sheet puff pastry (about 8 ounces / 225 grams)
• 8 ounces (235 milliliters) milk
• 3 egg yolks

Cream Filling Ingredients:

• 3 tablespoons (30 grams) all-purpose flour
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanilla extract

Finishing Ingredients:

• 1/4 cup (50 grams) sugar
• 1 egg (for egg wash)
• Powdered sugar (for decoration)

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Instructions

1. Gently warm milk in a medium saucepan over medium heat, ensuring it does not reach boiling point.
2. Whisk egg yolks, sugar, vanilla extract, and flour in a mixing bowl until the mixture becomes pale and aerated, creating a smooth base for the custard.
3. Stream the warm milk into the egg mixture while continuously whisking to prevent egg scrambling and maintain a silky texture.
4. Transfer the combined mixture back to the saucepan, cooking over medium heat for 5-7 minutes. Stir consistently until the custard thickens and coats the back of a spoon.
5. Remove custard from heat, immediately pour into a clean bowl, and press plastic wrap directly onto the surface to prevent skin formation.
6. Refrigerate the custard for a minimum of one hour, allowing it to cool completely and set to the perfect creamy consistency.

Notes

• Prevent lumps by whisking the egg mixture thoroughly and gradually adding warm milk while stirring continuously.
• Use a fine-mesh strainer to strain the custard after cooking, ensuring an ultra-smooth, silky texture.
• For a lighter version, substitute whole milk with low-fat milk and use fewer egg yolks to reduce calories.
• Store leftover cream in an airtight container in the refrigerator for up to 3 days, giving it a quick whisk before serving to restore its creamy consistency.

• Prep Time: 10 minutes
• Cook Time: 1 hour 7 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 295
• Sugar: 26 g
• Sodium: 50 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg