INGREDENT
For the pastry shells (Cannoncini):
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water
- Powdered sugar (for dusting)
For the Italian cream filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 2 egg yolks
- 1/2 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
1. Make the Cannoncini Shells:
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry slightly and cut into 1-inch strips.
- Lightly grease metal cannoli molds (or make cones with foil).
- Wrap the strips around the molds, overlapping slightly.
- Beat the egg with 1 tbsp water and brush the wrapped pastry.
- Bake for 15–18 minutes or until golden. Let cool before removing from molds.
2. Prepare the Cream Filling:
- In a saucepan, whisk egg yolks, sugar, flour, and cornstarch until smooth.
- Gradually add milk and cream while whisking constantly.
- Cook over medium heat, stirring, until it thickens (about 5–7 minutes).
- Remove from heat, stir in butter and vanilla. Let cool completely.
- Chill the cream in the fridge for 30–60 minutes.
3. Assemble the Cannoncini:
- Once pastry shells and cream are fully cooled, fill a piping bag with the cream.
- Pipe cream into each end of the shells.
- Dust with powdered sugar for a finishing touch.
Happy Birthday, Chef! 🎉 You’re doing amazing — keep practicing and never stop baking! 🍰👨🍳💪
Would you like a fun printable version or want to add a flavor twist like Nutella or pistachio next time?