Cannoncini Cream Horns

Cannoncini Cream Horns, also known as cannoncini alla crema, is a beloved Italian pastry that hails from the northern regions of Italy, particularly Piedmont and Lombardy. The dessert’s name, “cannoncini,” translates to “little cannons,” referencing its cylindrical shape that resembles a cannon barrel. Cannoncini Cream horns are made from puff pastry dough. Wrapped around a cone-shaped mold and then baked until golden and crispy. Traditionally, they are filled with a rich, velvety custard cream, often flavored with vanilla or sometimes chocolate. Variations may include whipped cream or ricotta. The origins of cannoncini are somewhat murky. They are believed to have been inspired by French pastries brought to Italy in the 19th century. As French culinary influence mingled with local Italian baking traditions, the cannoncino was born. It eventually became a fixture in pastry shops across Italy.

Cannoncini, delightful Italian pastries also referred to as Italian cream horns, feature a delectable combination of crispy and flaky butter puff pastry encasing a luxurious filling of Pastry Cream. While traditionally filled with classic crema pasticcera (Italian pastry cream), modern variations might feature chocolate, coffee, or even pistachio cream—each offering its own twist on a timeless favorite.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 12 servings

Ingredients Equipment Method

Ingredients

  

Pastry

• 1  sheet puff pastry
• ¼ granulated sugar
• 1 large eggs (egg wash)
• powdered sugar (decorate)

Custard cream (Pasticcera)

• ½ cup granulated sugar
• 3 tbsp all-purpose flour
• 3 large eggs
• 1 cup whole milk
• 1½ tsp vanilla extract

Equipment

• 12 Cream Horn Molds

Method

 

Pastry Cream

1. In a medium-sized saucepan, blend all the ingredients for the pastry cream. Cook the cream filling over medium heat, stirring constantly until it reaches a thick consistency. It's crucial to stay attentive during the cooking process, as once it thickens, prompt removal from the stove is necessary to prevent burning. Transfer the cream to a pristine bowl, cover it with plastic wrap, ensuring direct contact with the cream. Allow it to cool in the refrigerator for a minimum of one hour.

Cannoncini

1. Preheat the oven to 400°F (200°C). Sprinkle sugar on both the counter and the puff pastry, then roll it out into a rectangle measuring approximately 9 by 12 inches. Divide it into 12 strips, each about 1 inch wide. An easy method is to cut the pastry into three parts and then further divide each part into four strips.

   Roll each strip around a conical-shaped horn mold, ensuring that the pastry overlaps by about half of its length. Place the formed pastries on a baking sheet lined with parchment paper, positioning them seam-side down.

   In a separate bowl, beat one egg with one tablespoon of water. Gently brush each pastry cone with the egg wash, being cautious to keep it away from the mold.
2. Bake at 400°F (200°C) for approximately 15-20 minutes, or until the pastries acquire a golden hue on top. Allow them to cool for a few minutes, and then delicately remove them from the molds.
3. Load a piping bag with the pastry cream and use it to fill each pastry cone generously. Sprinkle a bit of icing sugar on top for a finishing touch, and your delightful treats are ready to be served.