Vanilla Cream Rolls (Cannoncini)

Ingredients:

For the custard cream (Crema Pasticcera):

• 3 egg yolks
• 3 tablespoons (30g) all-purpose flour
• 1/2 cup (100g) sugar
• 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean for extra flavor)
• 8 oz (235ml) whole milk (or a mix of 1/2 milk and 1/2 heavy cream for a richer custard)
• 1 teaspoon butter (optional, for a silkier finish)

For the cannoncini (pastry shells):

• 1 sheet of puff pastry, defrosted (about 8 oz, 225g)
• 1/4 cup (50g) sugar (for dusting)
• 1 egg (for egg wash)
• Powdered sugar for decoration
• Chocolate or caramel drizzle (optional, for extra decadence)

Preparation:

Step 1: Prepare the Custard Cream (Crema Pasticcera)

1. Warm the milk:

• In a small saucepan, heat the milk (or milk-cream mixture) over medium heat until it’s hot but not boiling. If using a vanilla bean, add the seeds and the pod to the milk while warming it to infuse extra flavor. Remove the vanilla pod before adding the milk to the egg mixture.

1. Whisk egg yolks and sugar:

• In a separate medium-sized saucepan, whisk together the egg yolks, sugar, and vanilla extract (or paste) until the mixture becomes light and creamy.

1. Add flour:

• Sift the flour into the egg mixture and whisk well until smooth and free of lumps. This will help thicken the custard without clumping.

1. Slowly incorporate the hot milk:

• Gradually add the hot milk to the egg mixture, a little at a time, while continuously whisking to avoid scrambling the eggs. Make sure the mixture is smooth and well-combined.

1. Cook the custard:

• Place the saucepan with the custard mixture over medium-low heat and stir constantly with a whisk or wooden spoon. Cook for about 5-7 minutes or until the mixture thickens and coats the back of a spoon.

1. Add butter (optional):

• Once thickened, remove from heat and stir in 1 teaspoon of butter for a smoother and silkier custard.

1. Chill the custard:

• Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely in the fridge.

Step 2: Prepare the Cannoncini Pastry Shells

1. Preheat the oven:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

1. Roll out the puff pastry:

• On a lightly floured surface, roll out the defrosted puff pastry into a thin rectangle (about 1/8 inch thick).

1. Cut and shape the pastry:

• Cut the puff pastry into 12 long strips (about 1 inch wide). Lightly brush the strips with egg wash (1 beaten egg) and sprinkle with sugar. The egg wash helps the pastry turn golden, and the sugar adds sweetness and caramelization.

1. Wrap around molds:

• Carefully wrap each strip around a metal cone mold (or make your own using parchment paper or foil), overlapping slightly as you wrap.

1. Bake:

• Place the wrapped pastry cones on the prepared baking sheet, seam side down. Brush with the remaining egg wash and sprinkle with a bit more sugar for extra crispiness. Bake for 12-15 minutes or until golden brown and puffed up.

1. Cool the pastry:

• Remove from the oven and let the pastry cool completely before removing from the molds.

Step 3: Assemble the Vanilla Cream Rolls

1. Fill the cannoncini:

• Once the puff pastry cones are cooled and the custard is chilled, fill a piping bag with the custard cream. Pipe the custard into each pastry shell until full.

1. Decorate:

• Dust with powdered sugar for a classic look, or add a drizzle of melted chocolate or caramel for an extra indulgent touch.

Tips for Success:

• Prevent lumps in custard: Be sure to add the milk to the egg mixture slowly, whisking constantly. Cooking the custard over low heat and stirring constantly helps to avoid curdling.
• For an even richer filling: You can fold in some whipped cream into the cooled custard for a lighter, more mousse-like texture (creating a “Chantilly cream”).
• Chill the custard well: Make sure the custard is completely cooled before filling the pastry to prevent it from softening the puff pastry shells.
• For extra crispiness: Sprinkle a bit more sugar on the outside of the puff pastry for an extra caramelized crunch.

Conclusion:

These Vanilla Cream Rolls (Cannoncini) are a delightful combination of flaky puff pastry and rich, smooth vanilla custard. Whether you stick to the classic powdered sugar finish or add a drizzle of chocolate, these rolls make for an impressive and indulgent treat perfect for any occasion!