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Blog - Recipes
Type: Pastry
Serves: 16 pieces
Difficulty: medium
Preparation time: 20' + rest
Baking: oven 220°C - 425°F
Baking time: 15-18 min
Special diet: vegetarian
puff pastry 200 g ) (7 oz)
water q.b (20 g) (1 tablespoon)
icing sugar ( 40 g) (2 tablespoon)
granulated white sugar q.b
pastry cream q.b (200 g) (1 cup)
Italian Cream Stuffed Cannoncini
One of my favorite sweet preparation, made with puff pastry, is Italian Cream Stuffed Cannoncini. These pastries are a classic of Italian pastry and are composed of a crunchy but melt-in-the-mouth casing with a sweet and caramelized flavor, which contains a creamy pastry cream with a delicate vanilla flavor. I learned to make them during my pastry training and I have to thank my wise teacher, called 'Goghino', who taught me all the tricks to make them perfect.

How to make Italian Cream Stuffed Cannoncini
Prepare the puff pastry as described in the recipe Puff pastry (click this text in red to go to the recipe).
Roll it to a thickness of 4-5 mm (if you use 200 g of puff pastry try to get a rectangle of about 30 x 15 cm).
Cut 16 strips 1.5-2 cm wide and about 15 cm long.
Roll each strip on a cylinder or cone for cannoncini (mignon size) making five or six turns, then break off any excess paste.
Arrange the cannoncini on a baking sheet covered with baking paper keeping the part of the closure down. Put the cannoncini in the fridge for at least 30 minutes.
Preheat oven to 400-425 degrees F (200-220 degrees C).
In the meantime, prepare a syrup made of a part of water and two of icing sugar (you only need a tablespoon of water and two tablespoons of icing sugar) and mix well with a spoon to melt the sugar.
Prepare a sheet of baking paper and put on it one or two cups granulated sugar.
Take the cannoncini from the refrigerator and brush them with the syrup. Then pass them in granulated sugar and shake them to remove the excess.
Arrange the glazed cannoncini on the baking sheet covered with baking paper and bake in a hot oven for 15-18 minutes. Check them at sight during the last minutes of cooking: they are ready when the sugar has completely melted forming a well-caramelized glaze on the surface.
Allow them to cool before removing cylinder or cone.
While the cannoncini are cooking you can prepare the vanilla cream as described in the recipe Pastry Cream (click this text in red to go to the recipe).
When the cannoncini are well cooled fill them with pastry cream with a sac-à-poche.

Tips and Tricks
To ensure that the dough is not deformed during cooking, it is very important to respect the rest times during the preparation of the puff pastry and let the cannoncini rest in the refrigerator before cooking them. You can organize the work in this way: prepare the puff pastry the day before and let it rest overnight in the refrigerator. The next day he prepares the cannoncini.
If you don't have time to prepare the puff pastry, you can use the ready-made one found at the supermarket.

Up to 3-4 days in a refrigerator.
Store the cooked empty cannoncini up to 2-3 days at room temperature in an airtight container. To keep the dough crispy and crumbly, fill them with the cream only when you are going to serve them.
Or store the uncooked cannoncini in the freezer up to 30 days. When you want to cook them, leave them for a few minutes at room temperature, then glaze and cook them.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Strawberry Tartlets, Zeppole di S.Giuseppe, Baci di Dama Cookies

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