Ingredients:
- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
For the Cannoncini:
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- Powdered sugar for decoration
Yield: 12 cannoncini
Preparation:
- Begin by making the custard cream (crema pastiera): Heat the milk until hot but not boiling.
- In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy.
- Gradually add the hot milk to the egg mixture, whisking continuously to avoid lumps.
- Continue whisking until the custard thickens. Remove from heat and let it cool.
- Preheat the oven to the recommended temperature for puff pastry.
- Roll out the defrosted puff pastry sheet and cut it into strips.
- Spread the custard cream along one side of each strip and roll them into cannoncini.
- Beat the egg and brush it over the rolled pastries for a golden finish.
- Sprinkle sugar on top and bake until the cannoncini are golden brown and puffed.
- Allow them to cool, then dust with powdered sugar before serving.
For variations and tips on making cannoncini, here are some ideas:
- Flavor Variations: You can infuse the custard cream with different flavors. Try adding lemon zest, orange zest, or even a splash of liqueur like rum or amaretto for a unique twist.
- Different Fillings: Instead of just custard, you could fill the cannoncini with whipped cream, chocolate mousse, or even a fruit compote for a fresh take.
- Puff Pastry Tips: Make sure your puff pastry is well-chilled before rolling it out
- This helps achieve a flakier texture. You can also sprinkle some cinnamon sugar on the pastry before baking for added flavor.
- Presentation: For a more elegant presentation, consider drizzling melted chocolate over the cooled cannoncini or serving them with a side of fruit sauce.
- Experiment with Shapes: Instead of traditional cannoncini shapes, you can try making mini versions or even shapes like spirals or knots for a fun presentation.
These variations and tips can help you customize your cannoncini and make them even more delightful! Enjoy your baking!
To store your cannoncini after they’ve been baked, follow these tips:
- Cool Completely: Let the cannoncini cool completely at room temperature to avoid moisture buildup.
- Airtight Container: Place them in an airtight container. If you’re stacking them, consider adding parchment paper between layers to prevent sticking.
- Refrigeration: Store the container in the refrigerator if you plan to eat them within a few days. They should last about 3 to 4 days.
- Freezing: For longer storage, wrap each baked cannoncini in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
- Reheating: To enjoy them again, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Dust with powdered sugar before serving.
These steps will help you keep your cannoncini fresh and delicious! Enjoy!