Italian Cream Stuffed Cannoncini (Cream Horns) Recipe
If you’re on the lookout for a dessert that brings together flaky, buttery pastry and silky, smooth custard cream in one delightful package, look no further than Italian Cream Stuffed Cannoncini (Cream Horns). These charming treats boast a crisp puff pastry shell wrapped into elegant cones and generously filled with a luscious vanilla-infused custard that simply melts in your mouth. Serving as a classic favorite from Italy, this recipe is perfect for sharing with friends or impressing family at your next gathering.
Ingredients You’ll Need
The magic behind Italian Cream Stuffed Cannoncini (Cream Horns) lies in its simple yet essential ingredients. Each component contributes to the texture, flavor, or sweetness, allowing the dessert to shine in perfect harmony.
- Egg yolks: Provide richness and help thicken the custard for a creamy consistency.
- All-purpose flour: Acts as a gentle thickening agent for the custard cream.
- Sugar: Sweetens both the cream and the pastry, balancing the flavors beautifully.
- Vanilla extract: Adds a fragrant, warm aroma to the custard.
- Milk: Forms the base of the custard, creating a silky texture.
- Puff pastry sheet: The golden, flaky shell that brings crunch and structure.
- Egg: Used for the egg wash to achieve a glossy, golden finish on the pastry.
- Powdered sugar: For the final dusting, offering a delicate sweetness and a lovely presentation.
How to Make Italian Cream Stuffed Cannoncini (Cream Horns)
Step 1: Prepare the Custard Cream
Start by warming the milk until it’s hot but not boiling—a crucial temperature that will help the custard thicken smoothly. In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy, ensuring a lump-free base. Gradually add the warm milk while whisking constantly, then cook the mixture over medium heat, stirring continuously as it slowly boils and thickens. Once it reaches the desired thickness, take it off the heat, cover with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least one hour.
Step 2: Shape and Bake the Pastry Horns
While the custard cools, preheat your oven to 400°F (200°C). Roll out the puff pastry on a sugar-sprinkled surface into a rectangle roughly 9 by 12 inches. Cut this into 12 strips about 1 inch wide. Wrap each strip spirally around a conical mold, overlapping the pastry so the layers stick together. Place each filled mold on a parchment-lined baking sheet seam side down. Brush with an egg wash made from beaten egg and water—carefully avoiding the mold itself to prevent sticking—and bake until golden and crisp, around 15 to 20 minutes. Let them cool a bit before gently removing the molds.
Step 3: Fill the Cannoncini with Cream
Once cooled, use a piping bag to fill each hollow pastry cone with the chilled custard cream. This step transforms simple pastry into the irresistible Italian Cream Stuffed Cannoncini (Cream Horns) we all love. Finish with a light dusting of powdered sugar to add that signature finesse and a hint of extra sweetness.
How to Serve Italian Cream Stuffed Cannoncini (Cream Horns)
Garnishes
Elevate your Italian Cream Stuffed Cannoncini (Cream Horns) by adding colorful berries like raspberries or blueberries on the side or a sprig of fresh mint for a refreshing bite alongside the creamy filling. A drizzle of chocolate or a sprinkle of toasted almonds can also add texture and depth to the presentation.
Side Dishes
These cream-filled delights pair wonderfully with a cup of rich espresso or a scoop of vanilla gelato for a decadent Italian-inspired dessert experience. For a refreshing contrast, serve alongside a fresh fruit salad, which helps balance the richness with bright, natural sweetness.
Creative Ways to Present
Try arranging the cannoncini in a circular tower for a stunning centerpiece or serve them individually in delicate dessert glasses layered with fresh fruit puree. Wrapping the ends with edible gold leaf or placing them on a mirrored platter can instantly elevate the dessert for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Italian Cream Stuffed Cannoncini (Cream Horns) in an airtight container in the refrigerator for up to two days. This helps maintain the freshness of the custard filling and the crispness of the pastry. However, they are best enjoyed fresh for the ultimate texture and flavor.
Freezing
Because the pastry shell tends to get soggy when frozen after being filled, it’s best to freeze only the baked shells before filling. Wrap the cooled pastry cones tightly in plastic wrap and store in an airtight container or freezer bag for up to one month. Thaw completely before filling with freshly made custard for best results.
Reheating
If you want to enjoy warm cannoncini, gently reheat the empty pastry shells in a low oven (around 325°F or 160°C) for a few minutes until crisp. Then fill with cold or room temperature custard just before serving to prevent the cream from melting or becoming too runny.
FAQs
Can I make the custard cream ahead of time?
Absolutely! The custard cream benefits from chilling for at least an hour, and you can prepare it up to a day in advance. Just keep it covered in the refrigerator to preserve its smooth texture and flavor.
What if I don’t have cannoncini molds?
No worries! You can fashion molds using aluminum foil shaped into cones or even use clean metal cone-shaped molds. Just make sure they’re sturdy and oven-safe for perfect pastry shaping.
How long do Italian Cream Stuffed Cannoncini (Cream Horns) last?
When stored properly in the fridge, these delights keep well for about two days. For best texture and flavor, enjoy them within that timeframe since the pastry can soften over time.
Can I substitute the vanilla extract?
Yes! Feel free to experiment with almond extract or even a splash of coffee essence to give your custard a unique twist. Just use sparingly to not overpower the delicate cream.
Is puff pastry the only option for the shells?
Puff pastry is preferred for its light, flaky texture, but you might try using filo dough for a crispier shell. Keep in mind the preparation may vary since filo is thinner and less forgiving than puff pastry.
Final Thoughts
There’s something truly special about Italian Cream Stuffed Cannoncini (Cream Horns) – a dessert that combines simple ingredients with a bit of technique to create an elegant, irresistible treat. Whether you’re baking for a cozy family dinner or a festive celebration, this recipe invites you to share a little piece of Italy’s sweet charm. Don’t wait to try it out and watch these creamy, crunchy delights disappear in no time!
PrintItalian Cream Stuffed Cannoncini (Cream Horns) Recipe
Italian Cream Stuffed Cannoncini, also known as Cream Horns, are delicate puff pastry cones filled with a rich, smooth custard cream (crema pasticcera). This classic Italian dessert features a crispy, flaky pastry shell dusted with powdered sugar, perfectly complemented by the sweet, velvety vanilla-infused custard filling. Ideal for special occasions or an elegant treat, these cream horns combine simple ingredients with a refined presentation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes (including chilling time)
- Yield: 12 cannoncini 1x
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Custard Cream (Crema Pasticcera)
- 3 egg yolks
- 3 tablespoons (30 gr) all-purpose flour
- 1/2 cup (100 gr) sugar
- 1 teaspoon vanilla extract
- 8 oz (235 ml) milk
Cannoncini (Pastry Horns)
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) sugar
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Powdered sugar (for decoration)
Instructions
- Prepare the Custard Cream: Warm the milk until hot but not boiling. In a medium pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy. Gradually add the hot milk a little at a time while whisking continuously to avoid lumps. Place the pan over medium heat and keep stirring until the mixture reaches a slow boil and thickens. Lower the heat and cook for a couple more minutes while stirring to achieve desired thickness. Pour the custard into a glass bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for at least one hour until fully cooled and set.
- Preheat the Oven and Prepare Pastry: Set your oven to 400°F (200°C). Sprinkle sugar onto your countertop and over the puff pastry sheet. Roll the pastry out into a rectangle approximately 9 by 12 inches in size. Using a knife or pastry cutter, cut the pastry into 12 strips, about 1 inch wide. An easy technique is to cut the sheet into three parts lengthwise, then each part into four strips.
- Form the Cannoncini: Take each strip and roll it tightly around a conical horn mold, overlapping the strip by about half its length to secure. Place the formed pastry cones on a baking sheet lined with parchment paper, positioning them with the seam side down to prevent unrolling during baking.
- Apply Egg Wash: Beat the egg with one tablespoon of water to create an egg wash. Lightly brush each pastry cone with the egg wash, being careful to avoid getting it on the horn molds, as this will make it difficult to remove the pastry after baking.
- Bake the Pastry Horns: Bake the cannoncini in the preheated oven for 15 to 20 minutes, or until they turn golden brown and puffed. Keep an eye on them to avoid burning.
- Remove from Molds and Cool: Let the baked pastry cones cool for a few minutes to firm up. Carefully remove each pastry horn from its mold by gently pressing the mold inward to slightly reduce its circumference, then twist and slide it out slowly to avoid breaking the pastry.
- Fill with Custard and Serve: Transfer the chilled custard cream into a piping bag. Pipe the cream generously into each pastry horn. Dust the tops with powdered sugar for an elegant finish. Serve immediately and enjoy the delicious combination of crispy pastry and creamy custard.
Notes
- Make sure the milk is hot but not boiling to avoid curdling the custard.
- Cover the custard with plastic wrap touching its surface to prevent skin formation during cooling.
- Rolling the pastry strips evenly ensures each cannoncini has a uniform shape.
- Be careful to keep egg wash off the molds to ease removal after baking.
- If you don’t have horn molds, you can shape cones from heavy-duty aluminum foil as a substitute.
- Store unfilled pastry cones in an airtight container at room temperature for up to 2 days.
- Filled cannoncini are best enjoyed the same day to keep the pastry crisp.
Nutrition
- Serving Size: 1 cannoncino (cream horn)
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: Italian Cream Horns, Cannoncini, Custard Cream Pastry, Puff Pastry Dessert, Italian Pastry, Cream Horns Recipe
