Calling all pastry lovers! Today, we’re whipping up a delightful treat that’s as beautiful as it is delicious: Vanilla Cream Cannoncini. These delicate pastry shells, filled with a rich vanilla custard cream, are perfect for afternoon tea parties, potlucks, or simply a sweet indulgence.
This recipe yields about 12 cannoncini, so there’s plenty to share (or hoard for yourself, we won’t judge!).
Ingredients:
For the Custard Cream (Crema Pasticciera):
- 3 large egg yolks
- 3 tablespoons (30 grams) of all-purpose flour
- 1/2 cup (100 grams) of granulated sugar
- 1 teaspoon of pure vanilla extract
- 8 ounces (235 milliliters) of whole milk
For the Pastry Dough:
- 1 cup (125 grams) of all-purpose flour
- 1/2 cup (1 stick) of unsalted butter, cold and cubed
- 1/4 cup (60 milliliters) of ice water
- 1 large egg yolk
- Pinch of salt
For Finishing Touches:
- Powdered sugar for dusting
- Chocolate sauce (optional)
Method:
1. Prepare the Custard Cream:
In a medium saucepan, whisk together the egg yolks, flour, and sugar until smooth. Slowly whisk in the milk, ensuring there are no lumps.
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Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. This will take about 5-7 minutes. Be patient and keep whisking to avoid scorching the bottom.
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Remove from heat and stir in the vanilla extract. Pour the hot custard into a bowl, cover with plastic wrap directly touching the surface (to prevent a skin from forming), and let it cool completely at room temperature.
2. Make the Pastry Dough:
In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, work the cold butter into the flour mixture until it resembles coarse crumbs.
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In a separate bowl, whisk together the egg yolk and ice water. Add the wet ingredients to the dry ingredients and mix with a fork until just combined. Be careful not to overmix!
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Turn the dough onto a lightly floured surface and knead gently for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Assemble and Bake:
Preheat your oven to 400°F (200°C). Lightly flour a clean surface and roll out the chilled dough to a thin sheet, about 1/8 inch thick.
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Using a pizza cutter or sharp knife, cut the dough into 4-inch squares. Roll each square diagonally into a cone shape, overlapping the edges slightly and gently pressing to seal.
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Place the cannoncini on a baking sheet lined with parchment paper. Brush the tops with a little milk or egg wash. Bake for 15-20 minutes, or until golden brown. Let them cool completely on a wire rack.
4. Fill and Enjoy!
Once the cannoncini are cool, pipe the vanilla custard cream into each one using a piping bag fitted with a small tip. Alternatively, you can spoon the cream in if you don’t have a piping bag.
5. Finishing Touches:
Dust the cannoncini generously with powdered sugar for a classic touch. Drizzle with chocolate sauce for a decadent twist.
These delightful vanilla cream cannoncini are guaranteed to impress. Store them in an airtight container in the refrigerator for up to 2 days.
So, grab your ingredients and get baking! Let the sunshine flavors of these little pastries brighten your day.
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