Cream Cannoncini Treat (Print Version)
# Ingredients:
→ Custard Cream
01 -
½ cup white sugar
02 -
1 cup milk (250 ml)
03 -
3 tablespoons all-purpose flour
04 -
3 large egg yolks
05 -
1 teaspoon vanilla extract
→ Pastry
06 -
A puff pastry sheet, thawed (8 oz)
07 -
¼ cup white sugar for rolling
08 -
Powdered sugar for sprinkling on top
09 -
One egg to brush pastry (egg wash)
# Instructions:
01 -
Gently heat the milk—don’t let it boil. In a separate bowl, whip together the egg yolks, sugar, vanilla, and flour until fluffy. Slowly pour the warm milk into the mix. Cook everything on medium, stirring nonstop, until thickened. Let it cool and refrigerate for at least an hour.
02 -
Turn on your oven to 400°F. Sprinkle white sugar on your counter and roll out the puff pastry into a 9x12-inch rectangle. Cut it into 12 long strips, about 1-inch each.
03 -
Take each strip and wrap it snugly around the molds, slightly overlapping as you go. Place them on a tray, seam side down, that’s lined with baking paper.
04 -
Stir a tablespoon of water into the beaten egg and carefully brush it over the pastry. Avoid letting any touch the molds.
05 -
Pop them into the oven at 400°F. Bake for 15-20 minutes until they’re golden brown. Let them sit for a few minutes to cool before easing the molds out.
06 -
Fill the cooled puff pastry horns with the custard using a pastry bag. Dust some powdered sugar on top for a final touch.
# Notes:
01 -
If you want crispy pastry, wait to fill them right before serving.
02 -
The custard needs at least an hour to fully chill in the fridge.
03 -
Don’t let the egg wash drip onto the molds—it makes removing the pastry tougher.