Italian Cream Stuffed Cannoncini

Discover how to make authentic Italian Cream Stuffed Cannoncini. This detailed recipe guides you through creating crisp, horn-shaped pastries filled with a luxurious vanilla and chocolate cream.

Prep Time: 45 minutes (plus 2 hours chilling time)
Cook Time: 15-20 minutes
Total Time: 3 hours
Course: Dessert
Cuisine: Italian
Yield: 16-18 Cannoncini
Diet: Vegetarian

Intensity: Intermediate

The Story of Cannoncini

Before we dive into the recipe, let’s talk about what makes Cannoncini so special. The name “cannoncini” translates to “little cannons” in Italian, a playful nod to their distinctive horn or cannon-shaped form. Originating from the patisseries of Northern Italy, these pastries are a staple in any Italian café.

A true cannoncino is a study in textural contrast. It features a shatteringly crisp, flaky puff pastry shell that gives way to a cool, velvety, and rich custard cream (crema pasticcera) filling. While the classic version is often filled with a simple vanilla cream, this recipe elevates the experience by introducing a marbled effect of vanilla and dark chocolate, creating a visually stunning and decadently delicious treat. Making them from scratch is a rewarding project that will transport your kitchen straight to the heart of Italy.

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Ingredients

For the Puff Pastry Horns:

• 1 sheet (about 250g) of ready-rolled all-butter puff pastry, thawed

• 1 medium egg, beaten (for egg wash)

• 2 tablespoons granulated sugar (for sprinkling)

For the Vanilla Pastry Cream (Crema Pasticcera):

• 500 ml (2 cups) whole milk

• 4 large egg yolks

• 150 g (3/4 cup) granulated sugar

• 50 g (1/2 cup) all-purpose flour

• 25 g (3 tablespoons) cornstarch

• 1 teaspoon vanilla bean paste (or the seeds of 1 vanilla pod)

• A pinch of fine sea salt

For the Chocolate Variation & Assembly:

• 100 g (3.5 oz) high-quality dark chocolate (70%), finely chopped

• 2 tablespoons of the prepared vanilla pastry cream (before it sets)

• Confectioners’ sugar, for dusting

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Equipment You’ll Need

• Metal cannoncini molds (cone-shaped molds, typically 10-12 cm long)

• Baking sheet

• Parchment paper

• Medium saucepan

• Whisk

• Heatproof bowl

• Plastic wrap

• Piping bag with a large star tip

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Instructions

Part 1: Preparing the Pastry Cream

This is the heart of the cannoncino and needs time to chill, so we start here.

1. Warm the Milk: In a medium saucepan, heat the milk and the vanilla bean paste (or pod seeds) over medium heat until it just begins to simmer. Remove from heat immediately.

2. Whisk Egg Yolks and Sugar: In a separate, heatproof bowl, vigorously whisk the egg yolks and sugar together until the mixture becomes pale, thick, and creamy. This should take about 2-3 minutes.

3. Incorporate Dry Ingredients: Sift the flour and cornstarch over the egg yolk mixture. Add the pinch of salt. Whisk diligently until you have a completely smooth, lump-free paste.

4. Temper the Eggs: To avoid scrambling the eggs, we need to temper them. While whisking constantly, slowly pour a small ladleful of the hot milk into the egg mixture. Continue adding the milk in a slow, steady stream until about half is incorporated.

5. Cook to Thicken: Pour the entire mixture back into the saucepan with the remaining milk. Place it back over medium-low heat and whisk constantly. After a few minutes, the cream will begin to thicken. Keep whisking for another 2-3 minutes until large bubbles break on the surface and the cream is very thick.

6. Divide and Add Chocolate: Remove from heat. Quickly take two tablespoons of the hot pastry cream and place it in a small bowl with the finely chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth. This is your chocolate ganache.

7. Chill the Creams: Pour the remaining vanilla pastry cream into a clean bowl. Stir in the chocolate ganache briefly, just 2-3 times, to create a marbled effect—do not overmix. Press a layer of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold and set.

Part 2: Shaping and Baking the Cannoncini

1. Preheat and Prepare: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. Cut the Pastry: Unroll the puff pastry sheet onto a lightly floured surface. Using a sharp knife or a pizza cutter, cut the pastry into long, 2 cm (3/4 inch) wide strips.

3. Form the Horns: Take a metal cannoncini mold. Starting from the pointed tip, carefully wrap a strip of pastry around the mold in a spiral, ensuring each coil slightly overlaps the previous one. The pastry should cover the mold entirely. Place the wrapped mold seam-side down on the prepared baking sheet. Repeat with the remaining pastry and molds.

4. Egg Wash and Sugar: Lightly brush each pastry horn with the beaten egg. Be careful not to let the egg pool at the base. Generously sprinkle with granulated sugar.

5. Bake to Perfection: Bake for 15-20 minutes, or until the cannoncini are puffed up, deep golden brown, and crisp. Rotate the tray halfway through for even baking.

6. Cool Completely: Remove from the oven and allow the cannoncini to cool on the molds for 5 minutes. Then, gently twist and remove the metal molds. If a pastry seems stuck, it may need another minute of cooling. Let the hollow pastry horns cool completely on a wire rack.

Part 3: Assembling the Final Dessert

1. Prepare the Cream for Piping: Transfer the chilled, marbled pastry cream to a piping bag fitted with a large star tip. This will create beautiful, defined swirls.

2. Fill the Horns: Gently pipe the cream into the cooled pastry horns, starting from the bottom and working your way up to create an elegant, generous swirl.

3. The Finishing Touch: Just before serving, give your Italian Cream Stuffed Cannoncini a light dusting of confectioners’ sugar for a picture-perfect finish.

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Chef’s Notes & Tips for Success

• Don’t Overmix the Marble: The key to a beautiful marbled effect is a light hand. Just a few folds with the chocolate is all you need.

• Cold Cream is Key: Ensure your pastry cream is thoroughly chilled. A warm cream will make the crisp pastry shells soggy.

• No Molds? In a pinch, you can shape the pastry around the handles of wooden spoons, but metal molds provide the most consistent and professional results.

• Make-Ahead: You can bake the pastry shells a day in advance and store them in an airtight container at room temperature. Fill them the day you plan to serve for the best texture. The pastry cream can be made up to 2 days in advance.

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Nutrition Information

(Please note: The following is an estimated nutritional calculation per cannoncino, based on 16 servings.)

Nutrition information is provided as an estimate and may vary based on cooking methods and specific brands of ingredients used.

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Enjoy your taste of Italy! These Italian Cream Stuffed Cannoncini are more than just a dessert; they are a celebration of texture and flavor. Perfect for a special occasion, a dinner party finale, or simply to bring a little “dolce vita” into your everyday life.