AI-generated image
Cannoncini alla crema
Custard puff pastry horns
Cannoncini: Piedmont's crisp puff-pastry horns piped with custard
Every pastry shop in Turin and Piedmont has a tray of cannoncini: puff pastry wrapped around metal cones, baked until golden and flaky, then piped full of vanilla custard and dusted with icing sugar. Little ones are part of the "pasticcini mignon" bought on Sunday morning after church to take to lunch at the grandparents' house. You need cannoncino or cream-horn moulds. Chef's tip: fill them just before serving; custard softens the pastry within a few hours.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 1 eggbeaten
- 2 tbsp granulated sugar
- 1 ¾ cups whole milk
- 3 ½ oz caster sugar
- 1 ¼ oz cornflour
- 1 lemonzest strips
- 1 tsp vanilla extract
- 2 tbsp icing sugarfor dusting
Shop this recipe on Amazon
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 1 ¾ cups whole milk with 1 lemon zest and 1 tsp vanilla extract to simmering. Whisk 4 egg yolks, 3 ½ oz caster sugar and 1 ¼ oz cornflour, pour in the milk, whisking, then cook for 3–4 minutes, stirring, until thick. Take out the zest, cover the surface with cling film and chill for 1 hour.
5 minStep 2: Heat the oven to 400°F (350°F fan). Cut 11 ½ oz ready-rolled all-butter puff pastry into strips 2 cm wide. Wind each strip around a greased cannoncino mould, overlapping slightly, starting at the tip.
Step 3: Brush with 1 egg, roll in 2 tbsp granulated sugar and put on a lined tray, seam side down.
Step 4: Bake for 15–20 minutes, until puffed and deep golden. Common mistake: underbaking; pale pastry goes soggy once filled. Slide out the moulds while warm and cool completely.
20 minStep 5: Whisk the cold custard until smooth, pipe it into the horns and dust with 2 tbsp icing sugar. Serve within 2 hours.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 24 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cannoncini alla crema take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
