Cream Horns (Cannoncini alla Crema)
Some pastries whisper instead of shout. Cannoncini alla crema Italy’s beloved cream horns are exactly that. No glitter, no drama. Just delicate spirals of golden puff pastry, crisp on the outside, soft in the middle, and filled with custard that tastes like a quiet afternoon in a sunlit café.
They come from the north, Piedmont, Lombardy, places where mornings start with espresso and the scent of buttered pastry sneaks through narrow streets. Cannoncini means “little cannons,” named for the way each strip of dough wraps tightly around a cone-shaped mold before rising and crisping in the oven.
Once baked, they’re hollow shells of light and crunch. And that’s when the magic happens, thick, velvety pastry cream is piped in, one by one. The classic is vanilla, rich and eggy. But some versions go deeper, dark chocolate, bold espresso, pistachio, even sweet ricotta with a touch of lemon zest. Every baker has their secret.
Italy’s Sweet Little Secret
As for where they began. No one really knows. But sometime in the 19th century, French pastry craft wandered into Italy and met local imagination. Out came a pastry that doesn’t shout for attention but wins you over with one bite. They’re not just dessert. They’re a small, flaky celebration, best enjoyed with coffee. Whether you call them cream horns, cannoncini, or simply “those amazing puff pastry things with cream,” one thing’s certain: they’re impossible to eat just one.
Ingredients
Equipment
Instructions
- In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth.In a saucepan, heat the milk and lemon zest (if using) over medium heat until it just begins to simmer. Remove from heat.Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).Remove from heat, stir in vanilla, and pour into a bowl. Cover with plastic wrap (press it against the surface to prevent a skin) and refrigerate until fully chilled—at least 1 hour.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.Lightly flour your surface and roll out the puff pastry into a rectangle (about 10×12 inches). Cut into 12 strips, about 1/2 inch wide.Lightly grease the cream horn molds. Wrap each strip around a mold, overlapping slightly as you go from tip to top.Place seam side down on the baking sheet.Beat the egg and brush over each horn. Sprinkle with sugar if desired for a caramelized crunch.
- Bake for 20–25 minutes, or until golden brown and puffed.Let them cool for 5–10 minutes, then gently slide them off the molds and cool completely on a wire rack.
- Transfer the chilled pastry cream to a piping bag.Once the horns are fully cooled, pipe the cream inside from the wider end.
Notes
Serve
Serve cream horns fresh and lightly chilled, ideally the same day you fill them. That way, you get the perfect contrast: crisp pastry on the outside, smooth, cool cream on the inside.
They shine as a mid-morning treat with espresso or cappuccino, but they’re just as lovely after dinner with a glass of dessert wine like Vin Santo or Moscato d’Asti. For a more playful touch, plate them with a dusting of powdered sugar or a drizzle of melted chocolate. A few crushed pistachios on the ends?
Want a real Italian touch? Serve them with espresso and a small square of dark chocolate. One bite, one sip and you’re in a café in Milan.
Storage
Let the baked pastry shells cool completely. Store them in an airtight container at room temperature for up to 2 days. To keep them extra crisp, add a piece of paper towel inside the container to absorb any moisture.
You can also freeze unfilled shells for up to 1 month. Just thaw at room temp and re-crisp in a 300°F (150°C) oven for 5–8 minutes before filling.
Once filled, cream horns should be refrigerated. Place them in a single layer in an airtight container and refrigerate for up to 24 hours. The pastry may soften slightly over time, but they’ll still taste great.
TIP: Fill them just before serving for the best texture
