The Crisp and Buttery Italian Cream Filled Cannoncini. There is an Italian pastry called “cannoncini”, which means “little cannons”.
These are a bit like cannoli, but filled with pastry cream instead of ricotta cheese.
Cannoncini are very similar to cream sticks.
See below for a recipe for the pastry and the filling.
Makes: 10 Cannoncini
- 1 cup cake or pastry flour
- 1-1/2 teaspoons salt
- 1 stick unsalted butter, at cool room temperature, and cut into 1/2-inch pieces
- 2-1/4 cups flour (all-purpose unbleached)
- 1 cup cold water (plus 1-2 tablespoons if needed)
- 1 egg, beaten
- 1/3 cup sugar
- 1-1/2 cups Pastry Cream (See recipe below)
- Mix both flours together in a large mixing bowl.
- Stir in salt.
- Add butter and work it in with your fingertips, or pastry blender until 20 mixture resembles coarse meal.
- Mix 1 cup water and the lemon juice and gradually add to flour mixture, tossing with fork until evenly moistened and dough begins to clean sides of bowl.
- If too may dry, add a bit more water 1 tablespoon as a time, as needed out Turn out onto floured work surface and press (DO NOT KNEAD) dough together, then roll into an 8″x l0″ rectangle, 1/4-1/2-inch thick.
- Cut 1-inch-wide strips.
- Butter cannoli sticks or other dough shaping forms.
- Wrap one strip of dough around each,moistening it with a brush while rotating the form or stick, overlapping the dough about 1/4-inch as you wrap beginning at one end of the stick and ending at the opposite end, to create the cannon shape.
- Lightly brush the outside of the dough shells with beaten egg and then roll in sugar.
- Place 2 inches apart on lined baking sheet. (They may be refrigerated, covered for 30 minutes or frozen, if wrapped airtight, prior to baking.)
- Heat oven to 400.
- Bake until lightly browned and slightly caramelized, about 20 minutes.
- Cool completely on a rack, then gently move cannons from forms using tip of a knife.
- Just before serving, fill pastry bag with Pastry Cream and pipe into each cannon.
- If desired, the ends, be dipped in chocolate chips and/or the shells lightly dusted and with confectioners’ sugar.
Crema Pasticcera (Pastry Cream)
Yields 2 CUPS
- 1/4 cup sugar
- 1-1/3 cup light cream
- 2 egg yolks
- 2 whole eggs
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely grated lemon rind
In a sauce pan over low heat, dissolve 2 tablespoons of the sugar in the cream.
In a mixing bowl, beat together the egg yolks, whole eggs, cornstarch, salt and remaining sugar.
Vigorously beat in the scalded cream and cook it without boiling for a few minutes until the cream thickens.
Remove pan from heat and stir in the vanilla extract and grated lemon rind.
Let mixture cool,then chill it.
This recipe provides 2 cups pastry cream. (It may be kept under refrigeration 2-3 days only; do not freeze it).
Recipe from: http://www.hungrybrowser.com/phaedrus/m1222F06.htm
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