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Cannoncini alla Crema

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Mixing bowls
  • Whisk
  • Pastry bag with a star tip
  • Saucepan
  • Rubber spatula

Ingredients
  

  • 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

Instructions
 

  • Method
  • Step 1: Prepare the Pastry Dough
  • Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt. Mix well.
  • Add Butter: Add the chilled butter to the dry ingredients. Using your fingertips or a pastry cutter, blend until the mixture resembles coarse crumbs.
  • Add Egg: Create a well in the center and add the egg. Mix until combined.
  • Add Water: Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
  • 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
  • Heat Milk: In a saucepan, heat the milk over medium heat until it is warm but not boiling.
  • Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  • Combine Mixtures: Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
  • Thicken: Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in the vanilla extract and butter.
  • 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
  • Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick.
  • Cut Strips: Cut the dough into strips about 1 inch wide and 6 inches long.
  • 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.
  • Bake: Place the wrapped forms on the baking sheet and bake for 20-25 minutes or until golden brown.
  • Cool: Allow the cannoncini to cool completely on the baking sheet before gently removing them from the forms.
  • Step 4: Fill and Serve
  • Fill Pastries: Once the pastry shells are cool, use a pastry bag to fill each cannoncino with the prepared cream filling.
  • 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.