CANNONCINI RECIPE (Italian cannoli alla crema) - all you need to know!

The Cannoncini alla Crema is a typical Piedmontese sweet, incredibly popular in several Northern and Central Italian regions. Entering into an Italian pastry shop is easy to find Cannoncini filled with different pastry creams, but the most popular filling is for sure the Vanilla Pastry Cream. Here the recipe for the delicious Cannoncini!

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CANNONCINI INGREDIENTS:
• 1 sheet pastry dough 9X9-inches square
• 12 Cannoncini molds
• 1 cup (210 g) caster sugar
• 1 egg

PASTRY CREAM INGREDIENTS:
• 4 egg yolks
• 7 oz (200 ml) whole milk
• 1.5 oz (45 ml) heavy cream
• 5 tbsp (70 gr) caster sugar
• 2.5 tbsp (25 gr) cornstarch
• ¼ lemon peels
• 2 drops vanilla extract

ORIGIN OF CANNONCINI ALLA CREMA

The Cannoncini (sing. Cannoncino) are sweet pastries, typical of Piedmont, but incredibly popular in several Northern and Central Italian regions.

Outside Piedmont, they are also called Cannoli, but they are very different from the classic Sicilian Cannoli.

The classic fillings are mainly four: Pastry Cream (the most popular), Zabaglione, Chocolate Cream, and Pistachio Cream.

The pastry horns are commonly filled with cream just before serving, or at least a few hours before serving.

Some chefs prefer to add a sprinkle of powdered sugar over the Cannoncini.

PASTRY CREAM

First, pour the milk in a pot along with the heavy cream, the peels of 1 lemon and the vanilla extract.

Place the pot over medium heat until the liquid reaches 165°-170° F, then turn off the flame and cover with a lid.

Then, whisk the yolks along with the sugar until pale yellow and fluffy, then add the cornstarch a tbsp at a time and keep whisking until well consistent.

At this point add the hot milk and cream infuse (discarding the lemon peels) and continue whisking.

Finally, pour the mixture again into the pot and place over medium heat: keep wishing until thick (about 5 minutes).

Once ready, pour the pastry cream in a bowl and cover with plastic wrap until reaches room temperature, then store into the fridge up to 48 hours.

CANNONCINI SHELLS

The critical problem using pastry dough sheets is keeping them cold: otherwise, the dough will start to lose consistency. So, you want to work quickly and possibly store the pastry 3 minutes (no more of) into the freezer when necessary.

First, crack 1 egg in a bowl and wish until consistent. Then, pour the sugar into another bowl,

Now, roll down the pastry dough sheet 9x9 inches per side on a wooden board.

Then, reduce the sheet into 12 ribbons. After that, Brush the strips with the beaten egg, just a thin film.

Let's prepare the first "Cannoncino": press the edge of the dough ribbon against the tip of the horn mold lightly, then wrap the ribbon around the mold overlapping e little the strip.

Now, roll the pastry horns into the sugar then place over a baking tray lined with parchment paper.

Repeat the process for all the pastry ribbons, then bake into the oven pre-heated to 390° F (200° C) for about 20 minutes, until golden brown.

FILLING AND SERVING CANNONCINI

Once baked, let the Cannoncini cool down 10 minutes, then remove the molds twisting and pulling very gently.

Store the Cannoncini horns into a box up to 2 days, then fill them just before serving.

Pour the cream into a pastry bag then fill the Cannoncini, and serve immediately!

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PRINTABLE RECIPE

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