Prepare the Cannoncini:
- Preheat your oven to 400°F (200°C) and lightly grease your cannoncini molds.
- Roll Out the puff pastry on a lightly floured surface until it’s about 1/8 inch thick. Cut the pastry into strips about 1 inch wide and 10 inches long.
- Wrap the strips around the prepared molds, starting from the pointed end and slightly overlapping layers. Press the ends to seal.
- Egg Wash: Beat the egg in a small bowl and brush the pastry with it. Sprinkle with granulated sugar for an extra crunch and sweetness.
- Bake for 15-20 minutes, or until golden and puffed. Let them cool slightly before gently removing them from the molds. Allow them to cool completely before filling.
Make the Italian Cream Filling:
- Mix milk and sugar in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
- Whisk together the egg yolks and flour in a bowl until smooth.
- Temper the Eggs: Gradually whisk in half of the hot milk mixture into the egg yolks to prevent curdling. Then, return the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat.
- Flavor the cream by stirring in the vanilla extract and butter until the butter is melted and the mixture is smooth.
- Cool the cream by covering it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator until cold.
Assemble the Cannoncini:
- Fill a piping bag fitted with a narrow nozzle with the chilled Italian cream.
- Pipe the cream into the cooled pastry horns, filling them from both ends if necessary to ensure they are completely filled.
Serving Suggestions:
Serve these Italian Cream Stuffed Cannoncini as a decadent dessert or a special treat. They are best enjoyed the day they are made, to preserve the crispness of the pastry. Dust them with powdered sugar for an extra touch of elegance before serving.
Enjoy the blissful combination of flaky pastry and creamy filling with each bite of these Italian Cream Stuffed Cannoncini, a dessert that’s sure to impress and delight anyone who tries it.