Cannoncini alla Crema Recipe Guide

So, here’s my detailed recipe guide for Cannoncini alla Crema, a delightful Italian pastry that’s sure to impress.

Cannoncini alla Crema

Cannoncini alla Crema are elegant Italian cream-filled pastries that are perfect for any occasion. These delicious treats consist of flaky pastry shells filled with a rich, creamy custard. From my own personal experience, they may seem a bit intimidating at first, but with a little patience and practice, you’ll find that they’re actually quite simple to make. Let me show you how I make these delightful pastries that are sure to bring a smile to your face.

Notes on What to Expect

When you bite into a freshly made cannoncini, you can expect a delicate crunch from the pastry and a smooth, creamy filling that melts in your mouth. They’re a delightful treat that impresses guests and makes for a special dessert.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Moderate
• Servings: 12 cannoncini
• Calories per Serving: Approximately 200
• Cost of Ingredients: Approximately $10-15 (may vary by location)
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• Baking sheet
• Parchment paper
• Rolling pin
• Mixing bowls
• Whisk
• Pastry bag with a star tip
• Saucepan
• Rubber spatula
• Check out the must-have equipment and ingredients for making a Savory  #cannonciniallacrema  here.

Ingredients

For the Pastry:

• 1 cup (125g) all-purpose flour
• 1/2 cup (115g) unsalted butter, chilled and cubed
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 1-2 tablespoons cold water (as needed)

For the Cream Filling:

• 2 cups (500ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Topping:

• Powdered sugar for dusting
• Check out the must-have equipment and ingredients for making a Savory  #cannonciniallacrema  here.

Method

Step 1: Prepare the Pastry Dough

1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt. Mix well.
2. Add Butter: Add the chilled butter to the dry ingredients. Using your fingertips or a pastry cutter, blend until the mixture resembles coarse crumbs.
3. Add Egg: Create a well in the center and add the egg. Mix until combined.
4. Add Water: Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
5. Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Make the Cream Filling

6. Heat Milk: In a saucepan, heat the milk over medium heat until it is warm but not boiling.
7. Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
8. Combine Mixtures: Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
9. Thicken: Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in the vanilla extract and butter.
10. Cool: Transfer the cream to a bowl, cover with plastic wrap (pressing it directly against the surface to prevent a skin from forming), and let it cool.

Step 3: Shape and Bake the Pastry

11. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
12. Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick.
13. Cut Strips: Cut the dough into strips about 1 inch wide and 6 inches long.
14. Wrap Around Forms: Take a cannoli form (or a similar cylindrical object) and wrap each strip around it, overlapping slightly. Press the edges to seal.
15. Bake: Place the wrapped forms on the baking sheet and bake for 20-25 minutes or until golden brown.
16. Cool: Allow the cannoncini to cool completely on the baking sheet before gently removing them from the forms.

Step 4: Fill and Serve

17. Fill Pastries: Once the pastry shells are cool, use a pastry bag to fill each cannoncino with the prepared cream filling.
18. Dust with Powdered Sugar: Before serving, dust the filled cannoncini with powdered sugar.

Variations

• Chocolate Filling: Substitute half of the milk in the cream filling with melted chocolate for a chocolate variation.
• Lemon Zest: Add lemon zest to the cream filling for a refreshing citrus flavor.
• Check out the must-have equipment and ingredients for making a Savory  #cannonciniallacrema  here.

Tips

• Chill the Dough: Keeping the dough chilled ensures that it maintains its structure and is easier to handle.
• Use a Good Pastry Bag: A quality pastry bag will help you fill the cannoncini neatly.

Substitutions for Dietary Needs

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for the pastry.
• Dairy-Free: Substitute almond or coconut milk and dairy-free butter in the cream filling.

Nutritional Information Per Serving

• Calories: 200
• Fat: 10g
• Carbohydrates: 25g
• Protein: 3g
• Sugar: 10g

I hope this guide has made making Cannoncini alla Crema seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment. Enjoy baking!