Cannoncini
This Italian pastry originated in Northern Italy. They are also known as Cannoli Piemontesi. They are typically filled with vanilla Italian pastry cream but in this recipe I incorporated some chocolate cream as my own spin on a classic. They are easier than you think to make!
Required Mold to make these Pastry are:
Cannoncini
A Northern Italian pastry also known as Cannoli Piemontesi.
Equipment
- 20 Cone Shaped Molds
Ingredients
- 2 Sheets Puff Pastry
- Confectioner's Sugar for Sprinkling
Vanilla Pastry Cream
- 2 Large Eggs Yolks
- 500 ml Milk warmed (2 cups)
- 90 g Granulated Sugar 1/3 cup + 1 tbsp
- 45 g AP Flour about 1/3 cup
- 1 tsp Vanilla Extract
Chocolate Pastry Cream
- 2 Large Eggs Yolks
- 500 ml Milk warmed (2 cups)
- 90 g Granulated Sugar 1/3 cup + 1 tbsp
- 45 g AP Flour about 1/3 cup
- 1/2 cup Chocolate Chips
- 1 tsp Vanilla Extract
Eggwash
- 1 Egg
- 1 tbsp Water
Instructions
- Start by making the vanilla pastry cream. Add the milk to a microwave safe bowl for a minute and a half just to warm the milk. To a bowl add two egg yolks and sugar. Using a hand mixer or a whisk until light yellow in color. Slow slowly, sift in the flour mixing well with each addition. Now add a little bit of milk to the paste that has formed and mix well. This step is very important to prevent lumps in your cream. Make sure that the milk is thoroughly incorporated and there are no lumps. Now continue to add the milk slowly mixing well with each addition. Once you've added all the milk add this mixture to a sauce pan on medium heat, and stir constantly until the mixture has thickened. Once it begins to bubble, let it cook for another minute or two and then turn off the heat and add in the vanilla extract, mix well. Add to a bowl cover with plastic wrap, so it does not form my skin and place it in the refrigerator until it is cold. This step can be done the day before.
- Now work on the chocolate pastry cream. Using the same steps you used for the vanilla cream, except at the end, you add vanilla extract and 1/2 cup of chocolate chips. Well to ensure that the chocolate has melted into the cream. Add to a bowl and cover with plastic and refrigerate until it is cold. This step can also be done the day before.
- Take your sheets of puff pastry out of the freezer to defrost for 30 minutes. Preheat the oven to 400°F.
- Once the puff pastry is defrosted place on a floured surface and roll out until you have a 10 x 14 rectangle approximately.
- Using a knife or pizza cutter, cut 1 inch thick strips each sheet should give you 10 strips.
- Using the cone shaped mold, wrap the strip around the mold, overlapping the pastry a bit to create a cone shape.
- Using a pastry brush, brush the dough with egg wash, making sure to add egg wash to the seam so that it doesn't pop open when baking. Place the cones seamside down on a parchment line baking sheet.
- Bake at 400°F for 30 to 35 minutes, until golden brown.
- Remove from the oven and place on a wire rack to cool.
- Add the pastry cream to two separate piping bags.
- Once cooled, gently pull the cone mold to remove the pastry from the mold. A twisting action helps to make this easier.
- Fill each cone with the pastry cream, 10 with vanilla, and 10 with chocolate.
- Place on a serving dish and sprinkle with confectioners sugar before serving.
