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Italian Custard Horns (Cannoncini) Recipe

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4 from 2 reviews

Cannoncini are delightful Italian custard horns made from flaky puff pastry filled with a smooth, creamy vanilla custard. This recipe guides you through making a rich homemade custard and wrapping it in golden, flaky pastry for a perfect dessert or teatime treat.

Ingredients

For the Custard

  • 1 and 1/3 cups (330 ml) full-fat milk
  • 3 egg yolks
  • 3 tbsp (30 g) cornstarch
  • 1 and 1/2 cups (150 g) white granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt

For the Cannoncini

  • 1 sheet frozen puff pastry
  • Powdered sugar for dusting

Instructions

  1. Make the custard: Warm the milk in a medium saucepan over medium-low heat until it is warm but not hot, then remove from heat. In a separate bowl, beat together the egg yolks, sugar, cornstarch, and a pinch of salt until the mixture is light and creamy.
  2. Cook the custard: Slowly pour the yolk mixture into the warm milk, then place the saucepan back on medium heat. Stir constantly with a wooden spoon until the mixture starts to thicken and just begins to bubble.
  3. Finish the custard: Remove the saucepan from heat, stir in the vanilla extract, and cover the custard with parchment paper placed directly on its surface to prevent skin forming. Let it cool to room temperature. The custard can be made 1-2 days in advance and refrigerated.
  4. Prepare the oven and pastry: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or use non-stick baking sheets. Thaw the puff pastry, then roll it out on a lightly floured surface and cut it into 1-inch (2.5 cm) wide strips using a knife or pizza cutter.
  5. Assemble the Cannoncini: Take a strip of puff pastry and wrap it around a cream horn mold, starting from the tip upward, slightly overlapping the pastry as you go to ensure it adheres well.
  6. Bake the pastry horns: Place the prepared cannoncini on the baking sheets, making sure they are spaced apart. Bake for 12-14 minutes until the pastry is puffed but still pale. Let them cool to near room temperature before carefully removing them from the molds.
  7. Fill with custard and serve: Transfer the cooled custard to a piping bag, cut off the tip (no special piping nozzle needed unless preferred), and fill each pastry horn until full. Dust with powdered sugar before serving and enjoy.

Notes

  • Save the egg whites for another recipe such as coconut macaroons, meringue kisses, or omelettes to avoid waste.
  • Make the custard up to 1-2 days ahead to save time on the day you bake the cannoncini.
  • If you don’t have cream horn molds, you can fashion your own from aluminum foil, but ensure they hold their shape during baking.
  • Ensure the parchment paper touches the custard directly to prevent skin formation as it cools.
  • Allow the baked pastry to cool slightly before removing from molds to keep them intact.

Find it online: https://cozyplatter.com/italian-custard-horns-cannoncini-recipe/