Puff Pastry Cream Horns, also known as Cannoncini, are delightful pastry treats filled with creamy custard. These golden, flaky pastries are perfect for any occasion, from elegant tea parties to casual gatherings. Made with simple ingredients like puff pastry, egg yolks, sugar, and vanilla extract, these pastry horns are surprisingly easy to make at home. They are sure to impress your guests with their irresistible combination of crisp pastry and rich custard cream filling.
Ingredients:
- Egg yolks
- All-purpose flour
- Sugar
- Vanilla extract
- Milk
- Puff pastry
- Powdered sugar (for decoration)
- Egg (for egg wash)
How To Make Puff Pastry Cream Horns:
- Start by preparing the custard cream (crema pasticcera) by whisking together egg yolks, sugar, vanilla extract, and flour until light and fluffy. Gradually add hot milk while whisking to prevent lumps. Cook the mixture over medium heat until it thickens, then let it cool and refrigerate.
- Preheat the oven and sprinkle sugar on the counter and puff pastry. Roll out the pastry into a rectangle and cut it into strips.
- Roll each strip onto a horn mold, overlapping the pastry to form a conical shape. Brush with egg wash and bake until golden brown.
- Once baked, let the pastry horns cool slightly before gently removing them from the molds.
- Fill each pastry horn with the prepared custard cream using a piping bag.
- Optionally, sprinkle with powdered sugar before serving.
Recipe Tips:
- Be careful not to overfill the pastry horns with custard cream, as it may cause them to become soggy.
- When rolling the puff pastry onto the molds, ensure that the seams are well-sealed to prevent the pastry from unraveling during baking.
- If the pastry horns stick to the molds after baking, gently twist and turn the molds to release them, or lightly grease the molds before wrapping the pastry.
- Serve the puff pastry cream horns fresh for the best taste and texture, as they may become soggy if stored for too long after filling.
Leave a Reply