Cooking Italian Godetevi il Cibo Italiano!
This is a crispy puff pastry filled with soft vanilla custard. Its buttery luscious layers fall apart with every bite and it has a light lemony flavor. You can serve it to any guest. This dish is the best. Whether it’s served after dinner or with tea, it’s sure to please everyone. Makes approximately 10 cannoncini.
CONTENT OF RECIPE
| Ingredients/ingredienti | For The Puff Pastry: 1 puff pastry sheet For The Custard Cream: 2 cups of whole milk 1/3 cup all-purpose flour Zest of 1 lemon (optional) 1 Vanilla Pod Bean (Or 1 teaspoon Vanilla extract) 4 egg yolks 3/4 cup Of granulated sugar For Decoration: Powdered sugar, as needed |
| Cooking Time/ Tempo di Cottura | 45 -60 Minutes |
| Cooking Temperature / Temperatura di Cottura | 400o F~200o C |
| Utensils/Utensili | Baking Paper Large Bowl Whisk Saucepan Metal Cone Molds Rolling Pin Knife Baking Sheet Pastry Bag Clingfilm |
| Cooking Method/Metodo di Cottura | Oven |
METHOD
Step 1: Heat the milk and vanilla or vanilla extract in a saucepan. If you want to add lemon zest, you can add it. Step 2: When the milk starts boiling, remove it from the stove and leave it for 10 minutes. Step 3: Beat the sugar and egg yolks well in a bowl, until it becomes creamy. Step 4: Then add the flour and mix it well. Step 5: Remove vanilla and yeast from milk. Step 6: Now slowly pour the warm milk into the egg mixture and keep stirring it continuously while adding it. Step 7: Pour the mixture into a saucepan and cook on low heat, stirring constantly until the custard thickens. Step 8: When it becomes thick, put it in a bowl. Cover with cling film and allow to cool. Step 9: Roll out the puff pastry and cut it into about 1 inch wide strips. Step 10: Use metal cone molds. Step 11: Wrap puff pastry strips around metal cone molds. Step 12: Now overlap it well so that it does not open during baking. Step 13: Place the dough cones on a baking sheet with baking paper. Preheat the oven to 400°. Step 14: Then bake them for about 15 to 20 minutes until they are golden brown and crispy. Step 15: Allow the metal cone to cool completely before removing. Step 16: Once the shortbread cones have cooled, pour the custard into a pastry bag and fill the cones. Step 17: Sprinkle powdered sugar on top. Step 18: You can add a little whipped cream to the custard to make it lighter. Step 19: Eat the custard cones fresh to enjoy. If you want to keep it in the refrigerator for a day, you can keep it.FREQUENTLY ASKED QUESTIONS
What is the cream in custard creams made of?
Traditionally, the filling consisted of buttercream (which is still used in homemade recipes). Nowadays, cheaper lard has replaced butter in mass-produced biscuits.
What can I use instead of a cream horn mold?
If there are no cone molds, use mini ice cream cones instead. After that, wrap them in a layer of foil.
How many calories are in a custard cream cone?
A custard cream cone has 234 calories.
What is cream horn filling made of?
- Whole milk
- All-purpose flour
- Lemon
- Vanilla Pod Bean (Or teaspoon vanilla extract)
- Egg yolks
- Granulated sugar
What is cream filling made from?
It's pretty easy to make. Combine the eggs, milk, sugar, starch and flavor. Then heat them together.
