Cream Filled Cannoncini (Print Version)
# Ingredients:
→ Custard Filling
01 -
3 tablespoons (30 grams) plain flour
02 -
3 egg yolks
03 -
1/2 cup (100 grams) granulated sugar
04 -
8 ounces (235 ml) milk
05 -
1 teaspoon vanilla extract
→ Puff Pastry Shells
06 -
1/4 cup (50 grams) granulated sugar
07 -
1 sheet puff pastry, thawed (8 ounces, 225 grams)
08 -
1 beaten egg for brushing
09 -
Confectioners' sugar for garnish
# Instructions:
01 -
Start by warming the milk over low heat in a pot. Whisk the egg yolks, sugar, vanilla, and flour in a mixing bowl until it looks pale and smooth. Slowly pour the warm milk into the bowl while stirring non-stop. Pour everything back into the pot, and cook on medium, stirring until it thickens. Move it to a bowl, cover it up, and chill for an hour.
02 -
Turn your oven to 400°F (200°C). Spread out the thawed pastry on a surface coated lightly with sugar, making a 9x12 inch rectangle. Slice it into 12 even pieces. Take each piece and wrap it around a horn mold, overlapping as you wrap. Place the molds seam-side down onto a baking sheet covered with parchment. Brush them with the beaten egg combined with a little water. Bake until they turn golden, about 15-20 minutes. Let them cool a bit before taking off the molds.
03 -
Once the pastry shells are cool, pipe the chilled custard into each one using a piping bag. Dust the tops with some powdered sugar, and they're ready to eat.
# Notes:
01 -
Switch to a gluten-free flour mix for the filling to avoid gluten. Use puff pastry that's gluten-free for those with restrictions. Gluten-free dough can be trickier to handle, so take it slow.