Cannoncini
Italian Cream Stuffed Cannoncini is a delightful pastry featuring flaky pastry filled with rich custard cream, embodying the essence of Italian culinary traditions.
Ingredients
For the Custard Cream
- 3 large egg yolks Use fresh, high-quality eggs for the best flavor.
- 500 ml milk Whole milk is recommended for richness.
- 100 g sugar Adjust sweetness to taste.
- 50 g cornstarch This thickens the custard.
- 1 tsp vanilla extract Use pure vanilla for better flavor.
For the Cannoncini Dough
- 250 g all-purpose flour Sift to eliminate lumps.
- 125 g butter Chilled and cut into small pieces.
- 1 pinch salt Enhances flavor.
- 50 ml water Ice-cold water is best for the dough.
Instructions
Prepare the Custard Cream
- In a saucepan, whisk together the egg yolks, sugar, and cornstarch.
- Gradually add the milk while stirring continuously.
- Cook over medium heat, stirring until thickened.
- Remove from heat and stir in the vanilla extract. Let cool.
Make the Cannoncini Dough
- In a bowl, combine flour and salt, then add the butter.
- Mix until the mixture resembles coarse crumbs.
- Add ice-cold water gradually until dough forms.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
Assemble the Cannoncini
- Roll out the dough and cut into triangles.
- Roll each triangle around a cannoli mold, sealing the edges with water.
- Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until golden brown.
Fill and Serve
- Once cooled, gently remove the cannoncini from the molds.
- Fill each one with the cooled custard cream.
- Dust with powdered sugar or drizzle with chocolate before serving.
Notes
For a lighter version, consider using alternative milk and sugar substitutes. Cannoncini can be made ahead of time; assemble and fill just before serving for best results.