When it comes to indulging in delectable, bite-sized treats, few desserts can match the elegance and mouthwatering appeal of Vanilla Custard Cannoncini. These delicate Italian pastries, crisp on the outside and filled with velvety vanilla custard on the inside, are perfect for any occasion—be it a special celebration or a simple afternoon treat with a cup of coffee. This recipe takes you step-by-step through the process of creating these delightful pastries, offering you an irresistible blend of textures, flavors, and aromas that will have everyone reaching for seconds.
PrintVanilla Custard Cannoncini
When it comes to indulging in delectable, bite-sized treats, few desserts can match the elegance and mouthwatering appeal of Vanilla Custard Cannoncini. These delicate Italian pastries, crisp on the outside and filled with velvety vanilla custard on the inside, are perfect for any occasion—be it a special celebration or a simple afternoon treat with a cup of coffee. This recipe takes you step-by-step through the process of creating these delightful pastries, offering you an irresistible blend of textures, flavors, and aromas that will have everyone reaching for seconds.
- Total Time: 1 hour 3 minutes
Ingredients
For the Puff Pastry Shells:
- 1 package puff pastry sheets (thawed)
- 1 egg (beaten, for egg wash)
- 2 tablespoons granulated sugar
For the Vanilla Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
Instructions
1. Prepare the Pastry Shells
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a flat surface, and use a sharp knife or pizza cutter to slice it into 1-inch wide strips. The width should be enough to wrap around the cannoli molds comfortably.
- Wrap the pastry strips around the metal cannoli molds. Ensure the edges slightly overlap, creating a secure seal to keep the shape intact while baking.
- Brush the pastry with the beaten egg wash, making sure to cover every surface of the pastry for that golden, glossy finish. Then, sprinkle the pastry lightly with granulated sugar to add a touch of sweetness and a slight crunch.
- Bake the pastry shells in the preheated oven for 15-18 minutes, or until they turn golden and flaky. Once done, let the shells cool completely before removing them from the molds to avoid damaging the delicate pastry.
2. Make the Vanilla Custard
- Heat the milk in a saucepan over medium heat until it starts steaming. Be sure not to let the milk come to a boil, as this could cause it to curdle.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined. This mixture will form the base of your custard, providing that rich and creamy texture.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. The goal here is to temper the eggs by slowly introducing the warm milk, which will help you achieve a silky custard.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously. As the mixture heats up, it will begin to thicken into a custard-like consistency. This process usually takes a few minutes, so be patient.
- Once thickened, remove the custard from heat and stir in the vanilla extract and unsalted butter. These additions will give your custard its signature flavor and smooth texture.
- Let the custard cool to room temperature before placing it in the refrigerator to chill. This will allow the custard to set and become even creamier.
3. Assemble the Cannoncini
- Once the puff pastry shells and custard are completely cool, it’s time to assemble the Cannoncini.
- Transfer the cooled custard into a piping bag fitted with a star or round tip. This will make it easier to pipe the custard into the shells, ensuring an even distribution.
- Pipe the custard into both ends of the cooled pastry shells, filling them generously but without overstuffing. The custard should be smooth and creamy, making each bite heavenly.
4. Garnish & Serve
- To add the perfect finishing touch, dust the filled cannoncini with powdered sugar just before serving. This adds a light sweetness and an elegant look to the pastries.
- Serve immediately for the crispiest and freshest experience. Enjoy them with a hot cup of espresso or cappuccino, making for an indulgent treat.
Notes
- Puff pastry: If you prefer a more traditional option, you can make your own puff pastry dough from scratch. However, store-bought puff pastry works just as well, saving you time and effort while still delivering a delicious result.
- Milk: For a richer custard, you can substitute whole milk with heavy cream or a combination of the two. For a lighter version, opt for 2% or skim milk, though the custard will be less rich.
- Flavor variations: While vanilla is the classic choice for Cannoncini, you can easily switch things up by infusing the custard with other flavors, such as citrus zest (lemon or orange) or adding a splash of almond extract for a nutty twist.
- Gluten-free option: If you need to make this recipe gluten-free, simply use gluten-free puff pastry, available at many specialty grocery stores.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
The Appeal of Vanilla Custard Cannoncini
Cannoncini, or “little cannons,” are a popular dessert in Italy, especially in the regions where puff pastry is a staple in traditional cooking. These pastries feature a crisp, golden pastry shell enveloping a smooth, creamy vanilla custard that provides a satisfying contrast in both texture and flavor. The sweetness of the custard is balanced by the slight crispiness of the puff pastry, making each bite an indulgent treat. As with many Italian desserts, it’s all about quality ingredients, a little patience, and a passion for creating something truly special.
Ingredients Breakdown
To make Vanilla Custard Cannoncini at home, you’ll need a few key ingredients for both the puff pastry shells and the vanilla custard filling. Here’s a clear breakdown of what you’ll need:
For the Puff Pastry Shells:
- 1 package puff pastry sheets (thawed)
- 1 egg (beaten, for egg wash)
- 2 tablespoons granulated sugar
For the Vanilla Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
For Decoration:
- Powdered sugar (for dusting)
Step-by-Step Instructions
Now that you have all the ingredients ready, let’s dive into the steps to create these irresistible Vanilla Custard Cannoncini.
1. Prepare the Pastry Shells
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a flat surface, and use a sharp knife or pizza cutter to slice it into 1-inch wide strips. The width should be enough to wrap around the cannoli molds comfortably.
- Wrap the pastry strips around the metal cannoli molds. Ensure the edges slightly overlap, creating a secure seal to keep the shape intact while baking.
- Brush the pastry with the beaten egg wash, making sure to cover every surface of the pastry for that golden, glossy finish. Then, sprinkle the pastry lightly with granulated sugar to add a touch of sweetness and a slight crunch.
- Bake the pastry shells in the preheated oven for 15-18 minutes, or until they turn golden and flaky. Once done, let the shells cool completely before removing them from the molds to avoid damaging the delicate pastry.
2. Make the Vanilla Custard
- Heat the milk in a saucepan over medium heat until it starts steaming. Be sure not to let the milk come to a boil, as this could cause it to curdle.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined. This mixture will form the base of your custard, providing that rich and creamy texture.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. The goal here is to temper the eggs by slowly introducing the warm milk, which will help you achieve a silky custard.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously. As the mixture heats up, it will begin to thicken into a custard-like consistency. This process usually takes a few minutes, so be patient.
- Once thickened, remove the custard from heat and stir in the vanilla extract and unsalted butter. These additions will give your custard its signature flavor and smooth texture.
- Let the custard cool to room temperature before placing it in the refrigerator to chill. This will allow the custard to set and become even creamier.
3. Assemble the Cannoncini
- Once the puff pastry shells and custard are completely cool, it’s time to assemble the Cannoncini.
- Transfer the cooled custard into a piping bag fitted with a star or round tip. This will make it easier to pipe the custard into the shells, ensuring an even distribution.
- Pipe the custard into both ends of the cooled pastry shells, filling them generously but without overstuffing. The custard should be smooth and creamy, making each bite heavenly.
4. Garnish & Serve
- To add the perfect finishing touch, dust the filled cannoncini with powdered sugar just before serving. This adds a light sweetness and an elegant look to the pastries.
- Serve immediately for the crispiest and freshest experience. Enjoy them with a hot cup of espresso or cappuccino, making for an indulgent treat.
Flavors, Textures, and Aromas
From the moment the puff pastry bakes in the oven, you’re in for an aromatic experience. The scent of golden, buttery pastry fills the kitchen, tempting you to indulge even before the filling is added. As you bite into the crispy shell, the satisfying crunch gives way to the smooth, rich vanilla custard filling. The custard is velvety and sweet, with a subtle vanilla flavor that lingers beautifully on the palate. The powdered sugar dusting adds a delicate sweetness, rounding out each bite.
The contrast between the light, airy pastry and the creamy custard is simply irresistible. With each bite, you’ll experience the perfect harmony of flavors and textures, making Vanilla Custard Cannoncini a delightful treat for any occasion.
Tips for Ingredient Substitutions and Variations
- Puff pastry: If you prefer a more traditional option, you can make your own puff pastry dough from scratch. However, store-bought puff pastry works just as well, saving you time and effort while still delivering a delicious result.
- Milk: For a richer custard, you can substitute whole milk with heavy cream or a combination of the two. For a lighter version, opt for 2% or skim milk, though the custard will be less rich.
- Flavor variations: While vanilla is the classic choice for Cannoncini, you can easily switch things up by infusing the custard with other flavors, such as citrus zest (lemon or orange) or adding a splash of almond extract for a nutty twist.
- Gluten-free option: If you need to make this recipe gluten-free, simply use gluten-free puff pastry, available at many specialty grocery stores.
Serving Suggestions
Vanilla Custard Cannoncini are versatile enough to be served at a variety of occasions:
- For coffee lovers: Pair these pastries with a hot espresso or cappuccino for a luxurious dessert during your coffee break.
- For celebrations: Whether it’s a birthday, holiday, or special dinner, these pastries are sure to impress your guests with their sophisticated look and irresistible flavor.
- As a sweet snack: They’re perfect for a sweet treat at any time of the day, whether you’re hosting friends or enjoying a quiet moment to yourself.
Conclusion
Vanilla Custard Cannoncini offer the perfect balance of crisp, flaky pastry and smooth, indulgent custard. They are a true testament to the beauty of Italian pastry-making, combining simple ingredients to create a treat that is both luxurious and comforting. Whether you’re preparing them for a special occasion or simply to enjoy with a cup of coffee, these delightful pastries are sure to become a favorite in your baking repertoire. So why wait? Gather your ingredients, follow these easy steps, and indulge in the heavenly experience of Vanilla Custard Cannoncini today!