The Cannoncini alla Crema is a typical Piedmontese sweet, incredibly popular in several Northern and Central Italian regions. Entering into an Italian pastry shop is easy to find Cannoncini filled with different pastry creams, but the most popular filling is for sure the Vanilla Pastry Cream. Here the recipe for the delicious Cannoncini!
CANNONCINI SHELLS
The critical problem using pastry dough sheets is keeping them cold: otherwise, the dough will start to lose consistency. So, you want to work quickly and possibly store the pastry 3 minutes (no more of) into the freezer when necessary.
First, crack 1 egg in a bowl and wish until consistent. Then, pour the sugar into another bowl,
Now, roll down the pastry dough sheet 9×9 inches per side on a wooden board.
Then, reduce the sheet into 12 ribbons. After that, Brush the strips with the beaten egg, just a thin film.
FILLING AND SERVING CANNONCINI
Once baked, let the Cannoncini cool down 10 minutes, then remove the molds twisting and pulling very gently.
Store the Cannoncini horns into a box up to 2 days, then fill them just before serving.
Pour the cream into a pastry bag then fill the Cannoncini, and serve immediately!
To Make this Recipe You’Il Need the following ingredients:
To make the custard cream (Cream Pastesera):
° Three egg yolks
° Three tablespoons (30 g) all-purpose flour
° 1/2 cup (a hundred g) sugar
°1 teaspoon vanilla extract
° Eight ounces (235 ml) of milkFor the cannon:
° 1 sheet of puff pastry, thawed (approximately eight ounces, 225 grams)
° 1/four cup (50 g) sugar
° 1 egg (for egg wash)
° Powdered sugar for garnish
You can find a copy of this recipe on the next page. Enjoy!
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