Egg Wash: Brush each pastry horn lightly with beaten egg.
Bake: Bake for 15-20 minutes, or until the pastry is golden brown. Let them cool slightly before removing from the molds.
Assemble the Cannoncini:
Fill the Pastry Horns: Once the pastries have cooled, use a piping bag to fill each one with the chilled custard cream.
Garnish: Sprinkle powdered sugar over the tops for a final touch of sweetness.
Tips:
For Gluten-Free Version: Substitute the all-purpose flour in the custard with a gluten-free flour blend, and use gluten-free puff pastry.
Storage: Cannoncini are best enjoyed the day they’re made but can be stored in the fridge for up to two days.
Enjoy each bite of these delightful Italian Cream Stuffed Cannoncini and be transported to a charming café in Italy! 🥐🇮🇹
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