Homemade Cannoncini with Italian Cream Filli

Ingredients:

For the Cannoncini Dough:

• 1 sheet puff pastry, thawed (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting

For the Italian Cream Filling:

• 1 cup whole milk
• 3 egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, chilled
• 1/4 cup powdered sugar

Instructions:

1. Prepare the Cannoncini Dough:
   • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • Roll out the thawed puff pastry sheet on a lightly floured surface into a large rectangle, about 1/8 inch thick.
   • Using a sharp knife or pastry cutter, slice the pastry sheet into strips, approximately 1 inch wide and 5-6 inches long.
   • Starting at one end of each strip, gently roll the pastry around a metal cream horn mold, slightly overlapping the edges. Place the rolled pastry seam side down on the prepared baking sheet.
   • Brush the tops of the pastry horns with beaten egg to achieve a golden color when baked.
   • Bake in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown. Once baked, let them cool completely on a wire rack.
2. Prepare the Italian Cream Filling:
   • Heat the whole milk in a saucepan over medium heat until it begins to simmer. Remove from heat and set aside.
   • In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
   • Gradually whisk the hot milk into the egg yolk mixture, a little at a time, to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and smooth, about 3-5 minutes.
   • Remove from heat, stir in the vanilla extract, and transfer the custard to a bowl. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
3. Assemble the Cannoncini:
   • In a mixing bowl, whip the chilled heavy cream and powdered sugar until stiff peaks form.
   • Once the custard has cooled, gently fold the whipped cream into the custard until smooth and creamy.
   • Transfer the Italian cream filling to a piping bag fitted with a star tip.
   • Carefully pipe the cream filling into the cooled pastry horns, ensuring they are completely filled.
   • Dust the filled cannoncini with powdered sugar before serving.

Tips:

• Ensure the puff pastry is completely thawed before rolling it out to avoid cracking.
• Avoid overfilling the pastry horns with the cream filling to prevent leakage.
• Customize the flavor of the cream filling by adding a splash of flavored extract, such as almond or lemon, for a unique twist.