Nature And Life

Cannoncini stuffed with Italian cream

Cannoncini stuffed with Italian cream
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My sister’s boy made Italian Cream Stuffed Cannoncini😋 for his 14 birthday. Please be nice to him!!! he’s still learning from you. Thank you all… 😍
Full RECIPE method :



YIELD: 12 cannoncini

+For the cake cream (crema pasticcera):
°3 egg yolks
°3 tablespoons (30 g) flour
°1/2 cup (100g) sugar
°1 teaspoon vanilla concentrate
°235ml milk
+For the cannoncini:
°1 sheet of puff cake, defrosted (around 8 oz, 225 g)
°50g sugar
°1 egg (for egg wash)
°powdered sugar to design


Begin by setting up the cake cream:
Heat the milk until hot (not bubbling).
In a medium pot, whisk egg yolks with sugar, vanilla concentrate and flour until light and cushy.
Add the milk a little at a time, whisking, making sure there are no knots.
Setting pan over medium intensity and mix until it comes to a sluggish bubble. The cream will thicken, so be mindful so as not to allow it to adhere to the base. Lower fire and cook for a couple of more mn, to you arrive at wanted thickness.
Pour cream to a glass bowl, cover with saran wrap and let cool. Refrigerate essentially 60 minutes.
For the batter horns:
Preheat broiler to 400°F (200°C).
Sprinkling sugar on the counter and on puff baked good and carry it out to a square shape around 9 by 12 inches.
Slicing to 12 strips (around 1 inch thick). A simple method for doing this: cut the mixture into three sections, then each part into four strips.
Roll each strip on a horn form (cone shaped shape). The mixture cross-over (about a portion of the length).
Putting on a material fixed baking sheet with side (strip end) down.
Beating an egg with a tsp of water. Softly brush each cone of batter with the egg wash.
Make certain to keep the egg wash away from the form. It will be more hard to eliminating cake horn from shape once prepared.
Heat at 400°F (200°C) for around 15-20 minutes until top is brilliant brown.
Allow them to cool for a couple of moments and delicately eliminate from the shape.
In the event that the mixture adheres to the shape, you can press the form down a little (to make the perimeter more modest) and turn it tenderly inside the batter until it falls off. Prior to serving, load up with cream. Sprinkle with powdered sugar whenever wanted and Appreciate


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