Cream-Filled Cannoncini (Print Version)
# Ingredients:
→ Custard Cream
01 -
3 large egg yolks
02 -
½ cup granulated sugar
03 -
3 tablespoons plain flour
04 -
1 teaspoon vanilla essence
05 -
1 cup milk (8 oz)
→ Pastry
06 -
8 oz puff pastry sheet, thawed
07 -
One egg for brushing (egg wash)
08 -
Powdered sugar (for dusting)
09 -
¼ cup granulated sugar for rolling
# Instructions:
01 -
Bring the milk to a warm state, but don’t let it boil. Whisk the egg yolks, flour, sugar, and vanilla together until it's light and airy. Slowly mix in the warm milk. Cook that mixture on medium heat while stirring constantly until it thickens. Cool it down and leave it in the refrigerator for an hour or more.
02 -
Set your oven to 400°F. Sprinkle sugar evenly on your workspace and roll the puff pastry on it to make a 9x12 inch rectangle. Cut it into 12 strips, each about an inch wide.
03 -
Wrap each strip around the pastry molds with a tiny overlap. Put them on a baking tray lined with paper, keeping the seam facing down.
04 -
Mix one tablespoon of water with the egg and lightly brush the pastry. Be careful not to let it touch the molds.
05 -
Bake in the oven at 400°F for 15 to 20 minutes, or until they’re golden. Let them cool for a bit before you carefully take the molds out.
06 -
Pipe the chilled custard into the cooled pastry horns. Top it off with a sprinkle of powdered sugar before serving.
# Notes:
01 -
You can wait to fill them just before eating so the pastry stays crisp.
02 -
The custard needs at least an hour to cool in the fridge.
03 -
Avoid getting the egg wash on the molds; this makes them easier to remove.