Ooo yes 😍 Italian Cream Stuffed Cannoncini (cream horns) — flaky, creamy, absolutely dangerous.
Here’s the classic Italian-style recipe.
🇮🇹 Cannoncini alla Crema
🥐 Ingredients
For the cannoncini
- 1 sheet puff pastry (cold)
- Sugar (for rolling & sprinkling)
- 1 egg (beaten, for egg wash)
- Cream horn molds (metal cones)
For the Italian pastry cream (Crema Pasticcera)
- 2 cups (500 ml) whole milk
- 4 egg yolks
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 1 tsp vanilla extract (or vanilla bean)
- Optional: lemon peel strip
🥄 Step 1: Make the Pastry Cream
- Heat milk with vanilla (and lemon peel if using) until hot, not boiling. Remove peel.
- In a bowl, whisk egg yolks and sugar until pale.
- Whisk in cornstarch until smooth.
- Slowly pour hot milk into egg mixture while whisking.
- Return to saucepan and cook on medium, stirring constantly.
- When thick and glossy, remove from heat.
- Cover with plastic wrap touching the surface and chill completely.
🥐 Step 2: Prepare the Cannoncini
- Preheat oven to 190°C / 375°F.
- Roll puff pastry slightly and sprinkle with sugar.
- Cut into 1½–2 cm (¾ inch) strips.
- Wrap strips around cone molds, overlapping slightly.
- Brush with egg wash and sprinkle more sugar.
- Place seam-side down on baking tray.
- Bake 15–20 minutes until golden and puffed.
- Cool slightly, then gently remove molds.
🍰 Step 3: Fill & Finish
- Pipe cold pastry cream into each cannoncino.
- Dust ends with powdered sugar.
- Serve fresh ✨
🔥 Variations (very Italian-approved)
- Chocolate cream: add 100 g melted dark chocolate to warm pastry cream
- Chantilly cream: fold whipped cream into pastry cream
- Pistachio: mix pistachio paste into the cream
- Hazelnut: add Nutella to the cream center
💡 Pro tip: Fill right before serving so they stay crisp.
If you want a bakery-style extra crispy version, air-fryer method, or cream that holds longer for parties, I’ve got you 😉
