Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato

Posted on Friday, 1st July 2011 by Grace

Happy Canada Day! What am I serving for dessert today? Tarts, tarts and more tarts, berry cupcakes and Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato (Chocolate Pastry Cream-filled Pastry Horns). I had to include at least one Italian Pastry on the dessert menu.

And these scrumptious treats are so easy to make. And yes I tortured myself yet again by purchasing the same store-bought puff pastry I’ve tried in the past (I know I said, I would never ever purchase it again, but…convenience?). Only now I am convinced it’s not me but the actual brand of pastry – it refuses to puff! I am baffled as to why it receives so many positive reviews. Thankfully I’ve found a brand that actual puffs and tastes wonderful.

Usually I fill my pastry horns with a plain Crema Pasticcera (Italian Pastry Cream) but this time I wanted to add some chocolate and toasted nuts. Before filling with Chocolate Pastry Cream I dipped the horns in melted chocolate and I then rolled the horns in toasted hazelnuts, pistachios and almonds. This gives the pastry another texture and also that wonderful nutty flavour. But of course there are some who don’t appreciate this particular texture or flavour (ahem…Liana and Matthew – my kids) so I also left some plain.

I think what I like most about these Italian Pastries is their versatility. You could fill the pastry horns with so many different flavoured creams, Strawberry, Lemon, Crème Chantilly – the possibilities are endless. For a summer treat – fill with Gelato (doesn’t that sound good?).

Craving Cannoli? – But don’t have the time to make the Cannoli Shells – fill horns with Marsala spiked Ricotta Cream. And one of my favourite fillings – Chocolate Mousse – pure decadence!

I must leave you now, there’s a lounge chair on the terrace that has my name written all over it. The sun is shining and it’s the perfect weather for sunning, swimming and of course barbecuing. Is it too early for a Strawberry Daiquiri?

I am looking forward to the fireworks – the sparkling night sky studded with dazzling bits of colour.

Enjoy your Canada Day festivities!

Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato {Chocolate Pastry Cream-Filled Pastry Horns}

Makes 24 to 30 pastries (depending on how large you make your horns)

Special Equipment - Cream Horn Molds (cone-shaped)

Cannoncini di Sfoglia (Pastry Horns)
Crema Pasticcera al Cioccolato (Italian Chocolate Pastry Cream)

Cannoncini di Sfoglia (Pastry Horns)

**Please note - The first link will take you to the steps for forming of the pastry horns using store-bought puff pastry if you would like to make your own puff pastry please follow the second link for homemade puff pastry and then return to first link for forming horns. Just prior to baking, for these cannoncini, I did not top my pastry horns with sanding sugar I preferred to dust with confectioners’ sugar because I was dipping the horns in melted chocolate and rolling in chopped nuts.

Crema Pasticcera al Ciococcolato (Italian Chocolate Pastry Cream)

250 ml (1 cup) heavy cream, 35%
250 ml (1 cup) whole milk
1 vanilla bean, split and seeded
6 large egg yolks
125 g (½-cup + 2½ teaspoons) caster (superfine granules) sugar
40 g (5 tablespoons) plain (all-purpose) flour, sifted
100 g (4 ounces) good quality semisweet chocolate, finely chopped

In a small saucepan set over medium heat, bring cream, milk and vanilla bean with seeds just to the boil. Remove from heat, cover and let steep for 10 to 12 minutes.
In a large bowl, whisk together egg yolks and sugar until light in colour.
Add the flour; whisk until smooth (lump-free).
Remove vanilla bean from hot cream-milk mixture. In a slow steady stream, pour the hot cream-milk mixture into the lightened egg yolk mixture, whisking constantly until smooth.
Return mixture to saucepan; set over medium heat and bring to a boil. Cook, stirring constantly until thickened, 3 to 5 minutes.
Remove from heat; add the chocolate and whisk until chocolate has melted and is well combined.
Strain crema pasticcera through a fine mesh sieve into a small bowl (discard any solids).
To prevent a skin from forming, place a sheet of plastic wrap directly on crema pasticcera and set-aside to cool.
If not using immediately once cooled, refrigerate until ready to use (bring to room temperature before filling cannoncini).

Assembling Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato

**Please note - If your pastry cream was refrigerated, bring to room temperature and then give it a whisk to return to a smooth, creamy consistency before piping. To keep pastry horns crisp, do not fill horns until ready to serve.

50 g (½-cup) toasted hazelnuts, finely chopped
50 g (½-cup) toasted pistachios, finely chopped
50 g (½-cup) toasted almonds, finely chopped
100 g (4 ounces) good quality chocolate, milk, semisweet or bittersweet (whatever your preference), melted (cooled slightly)

Dip the tips of the pastry horns into melted chocolate; roll in chopped nuts and set-aside to set on a sheet of non-stick baking paper. (Do not fill until chocolate is set or you may encounter difficulty when piping pastry cream).
Transfer chocolate pastry cream to a large pastry bag fitted with a large pastry tip (I used Wilton #1M).
Insert pastry tip into pastry horn; pipe crema pasticcera to fill pastry horns.
Buon Appetito!

Tags: after school treat, afternoon tea, almonds, chocolate, chocolate dessert, cookies, dessert, dessert recipes with photos, desserts, food, food photography, food photos, hazelnuts, individual dessert, individual desserts, Italian cookies, Italian desserts, Italian Pastries, Italian pastry, mini desserts, pastry, pistachios, quick desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (19)

19 Responses to “Cannoncini di Sfoglia con Crema Pasticcera al Cioccolato”

Kathryn Says:
July 1st, 2011 at 11:12 am
It’s never too early for a strawberry daiquiri!

This is such a quick and simple way to make a really stunning dessert. Thank you very much for the recipe.
Grace Says:
July 1st, 2011 at 11:47 am
Thank goodness! Because I am preparing my first of the day. Looking forward to relaxing and soaking up the sun,
Says:
July 1st, 2011 at 12:18 pm
Yes, we are all looking forward to relaxation and the awesome night sky.
Your filled pastry horns looks fit for royalty, so we will keep your secret that you did not spend all day in the kitchen! Thanks for sharing
Says:
July 1st, 2011 at 12:29 pm
Lovely and yummy. I like Crema Pastelera (in Spanish), but never try with different flavor than vanilla, the chocolate looks wonderful in the cream.
Says:
July 1st, 2011 at 12:41 pm
So beautifully done! I agree that Italian desserts are a must for celebrations!
Grace Says:
July 1st, 2011 at 12:42 pm
Don’t you just love desserts like this Tina.
Says:
July 1st, 2011 at 12:59 pm
Che cannoncini deliziosi, e la crema … bravissima!! Saluti da Milano (Italy) Giulia
Says:
July 1st, 2011 at 1:00 pm
These look amazing, wish I was celebrating with your desserts this weekend! Enjoy…. and no, it is never too early for a daiquiri by the pool:-)
Julia Says:
July 1st, 2011 at 1:50 pm
Looks amazing, as usual Grace! Most of my family is not a fan of nuts, any ideas on what would taste good instead? You seem pretty good at things like that… ;D
Says:
July 1st, 2011 at 1:58 pm
BEAUTIFUL !!!
Grace Says:
July 1st, 2011 at 2:12 pm
Julia sounds like your family is like my kids. It’s funny they love nuts just not in any baked good and I go crazy for them. I’m usually making with and without to please everyone. Chocolate chips, yogurt chips, any type of sprinkle would be nice, especially chocolate or the mixed colour little ball sprinkles. Crushed Pirouline cookies would be really nice because it has that toasted flavour. Are they a fan of coconut, toasted would be nice? Next time I make them I’m going to drizzle caramel inside the pastry horn, fill with Creme Chantilly, dip the outside in chocolate and finish with a drizzle of caramel, doesn’t that sound sinful?
Julia Says:
July 2nd, 2011 at 9:35 am
That sounds amazing! I’ll be sure to try those ideas. Thanks so much!!!
Says:
July 2nd, 2011 at 11:30 am
Yay for italian pastry!! Grace, these look amazing! Have a wonderful Canada day
Says:
July 2nd, 2011 at 5:46 pm
Happy belated Canada Day Grace. I see you some Royal visitors, you can keep them if you like. The chocolate and cream look gorgeous.
Says:
July 3rd, 2011 at 1:11 am
They look fabulous, Gracie! The nuts around the top remind me of the gelaterie in the Piazza Navona that do the whole chocolate and crushed pistachios around the gelato…wow… yum.
Grace Says:
July 3rd, 2011 at 6:31 am
Viviane that sounds so good. I’m planning to make gelato this week.
Says:
July 3rd, 2011 at 10:49 am
These are absolutely gorgeous! Really, what a special dessert. I hope you had a wonderful Canada Day.
Says:
July 3rd, 2011 at 11:06 am
Oh my worrrrrd, Gracie, these are amazing!
Grace Says:
July 3rd, 2011 at 1:33 pm
Thank you Dara we couldn’t have had a better day, the weather was beautiful, the fireworks were amazing along with some good eats and good drinks – the best! Hope you have an amazing 4th!