Homemade Italian Cream Cannoncini with Vanilla Custard
Make Homemade Italian Cream Cannoncini with crisp puff pastry horns and silky vanilla pastry cream. This bakery-style dessert is easier than it looks and…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Cream horn mold
- Piping bag
- Fine-mesh sieve
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
Ingredients
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 tablespoon (14 g) unsalted butter
- Pinch of fine salt
- 1 sheet puff pastry, thawed but cold, about 8.5 oz (240 g)
- 1 large egg, beaten
- 1 tablespoon water
- Nonstick spray or softened butter, for the molds
- 2 tablespoons powdered sugar, plus more for serving
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