Posted on Friday, 14th January 2011 by Grace
My favourite Sweet Indulgence is Italian Pastries especially Cannoli and Cannoncini alla Crema Pasticcera. If you’re not familiar with Italian Pastries, Cannoncini are Pastry Horns (also called Custard Horns or Cream Horns) filled with velvety Italian Pastry Cream.
If you’ve been following me along in “My Sweet Life” journey you may remember that I shared with you my favourite Italian Bakery and Deli, Angelo’s. I have so many fond memories centred around that bakery, but unfortunately after 48 years of business Angelo’s closed their doors last year.
It was a family-owned and operated business and my heart goes out to my dear friend Caroline and her family. A little piece of me was lost when they closed the doors. I can only imagine how Caroline and her family must feel; the emotions must be overwhelming.
Although the doors closed a few months ago I am still shocked and surprised and I know that most residents in our city feel the same. Heading out for my weekly shopping ritual just isn’t the same without a stop by Angelo’s. Finding a replacement will not be easy. My kids are as upset as I am and they are filled with the same questions I have - “Where are we going to get our Italian deli meats and Calabrese Bread?” “Where are we going to get that special Olive Oil we use for our salad dressing?” “Where are we going to get our Italian Pastries?” “What’s in store for Caroline?”
You may be wondering what the big deal is? Angelo’s wasn’t just a bakery and deli it was an experience steeped in tradition. Most importantly, it was a place filled with happy memories for many. In fact, it’s a ritual that most will find quite difficult to replace.
So what’s a girl to do when she’s craving an Italian Pastry and has lost her favourite Italian Bakery? Make homemade Cannoncini! I did take the easy way out and I purchased prepared puff pastry. After my 12-hour pie pastry marathon I thought I’d give myself a little break, but I do plan to tackle puff pastry at some point. Angelo’s pastry horns were pretty amazing, prepared puff pastry doesn’t come close but this recipe will do the trick in a pinch.
I’m actually surprised I had any Crema Pasticcera left to fill the pastry horns because after I set it aside to cool, the temptation to indulge in a little spoonful here and there was too much for me. Somehow I resisted eating the entire bowl of creamy goodness and left enough to fill the pastry horns. I sprinkled white sanding sugar on the pastry horns and it gave it just the right amount of sweetness.
My first bite into the Cannoncini was delicious but also a little “bitter sweet”. On one hand I knew that I would never again enjoy Angelo’s special Italian Pastries. On the other hand a new tradition was taking root. The buttery, flaky puff pastry combined with the velvety, vanilla bean flavoured crema pasticcera brought the childhood memories flooding back.
My passion for food is ignited by all the special memories it evokes. What fuels your passion for food?
Cannoncini alla Crema Pasticcera (Pastry Horns with Italian Pastry Cream)
Makes about 20
- Pastry Horns
- Crema Pasticcera-Italian Pastry Cream
*Special Equipment – Cream Horn Molds (metal cones)
Crema Pasticcera – Italian Pastry Cream
- 750 ml (3 cups) whole milk, divided (½ cup reserved)
- 1 vanilla bean, split and seeded
- 6 large egg yolks
- 180 g (3/4 cup plus 2 teaspoons) caster (superfine granules) sugar
- 75 g (7 tablespoons) plain (all-purpose) flour, sifted
- Pinch of salt
- In a medium-sized saucepan over medium heat, heat 2½ cups milk, vanilla bean and seeds just to the boil (little bubbles forming around the edges). Remove from heat, cover and let steep for 10 minutes.
- In a medium-sized bowl, whisk together the egg yolks and caster sugar until light in colour. Add the salt and whisk to combine. Add the flour and reserved ½ cup milk and whisk until well combined. Mixture should be smooth and lump free.
- Remove the vanilla bean from the hot milk. Pour the hot milk in a steady stream into the egg mixture, whisking constantly until completely smooth.
- Return mixture to the saucepan and place over low-medium heat. Cook, whisking constantly until thickened, 3 to 5 minutes.
- Pour the Crema Pasticcera into a small bowl. Place a piece of plastic wrap directly on top of the Crema Pasticcera to prevent a skin from forming. Set aside to cool.
- If not using immediately once cooled, refrigerate until ready to use.
Pastry Horns
- 2 sheets frozen puff pastry, thawed
- Cream Horn Molds (metal cones)
- ¼ cup milk
- White sanding (large granules) sugar
- Line 2 baking sheets with non-stick baking paper. Lightly grease cream horn molds.
- Set sheet of puff pastry onto a lightly floured work surface.
- Using a pastry wheel or a sharp pointed knife cut the puff pastry sheet lengthwise into 1½-cm (a little less than ½-inch) ribbons.
- Beginning at the tip of the cream horn mold, wind the pastry ribbon around the mold, overlapping the layers of pastry slightly to cover the mold with a spiral of pastry. Repeat with remaining molds.
- Place pastry lined molds into an airtight container and freeze for 30 minutes.
- Preheat oven to 200° C (400° F).
- When ready to bake, using a small pastry brush, brush the tops of each pastry horn with milk and sprinkle with sanding sugar to coat. Place seam side down on the prepared baking sheets.
- Bake until golden, rotating sheets halfway through, about 20 minutes.
- Remove from oven, transfer pastry horns to wire rack and let cool on the mold until comfortable to the touch. Remove from molds and return to rack to cool completely.
Assembling Cannoncini
- Crema Pasticcera
- Pastry Horns
*Special Note – To keep the pastry horns crisp do not fill pastry horns until ready to serve. Pastry horns will become soggy if filled to early.
- Using a handheld electric mixer beat Crema Pasticcera until smooth.
- Transfer Crema Pasticcera to a pastry bag fitted with a large coupler and large plain or star tip.
- Insert tip into pastry horn and pipe Crema Pasticcera to fill.
- Serve immediately and enjoy!
Related posts:
- Cannoli Siciliani – The Ultimate Italian Pastry
- Butterscotch Pots de Crème with Hazelnut Praline
- Maple Crème Brûlée Tart and How To Blind Bake Pastry
- Deep Dish Apple Pie with Calvados
- Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling
Tags: after school treat, afternoon tea, Baking & Pastry, Baking Mise en Place, custards, dessert, desserts, individual dessert, individual desserts, Italian coo, Italian dessert, Italian desserts, Italian Pastries, Italian pastry, pastry, quick desserts, recipes
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (46)
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January 14th, 2011 at 12:04 pm
Beautiful job! Your pics are wonderful. They look like they were made with a lot of love.
January 14th, 2011 at 12:08 pm
They look amazing! I miss the Italian bakery where I grew up that sold these…they are so delicious. I will certainly have to give them a try-you make it look so easy
All types of food inspires me, but it’s the items from childhood that bring me the fondest memories that I want to create again.
January 14th, 2011 at 12:45 pm
Gracie
how sad your favorite store closed…I understand completely the saddness that it brings…you come to depend upon certain items being a given in your life, its comforting….sigh….then thet go away.
on the positve note, your creme horns look to die for!!! that pastry cream is screaming eat me and those delicate little pastrys are the perfect home for that delectable cream!
wish I had a few right now!
have a wonderful weekend my friend
Dennis
January 14th, 2011 at 12:55 pm
Wow these are gorgeous! I’m so sorry your favorite bakery closed.
I must say I LOVE cream horns, they are one of my absolute favorite desserts ever! I wish I could reach into my computer screen and grab one of yours, they look SO delicious.
January 14th, 2011 at 1:07 pm
I am fairly certain that I can’t even begin to pronounce it properly, but these are so gorgeous. If and when you do make your own puff pastry, I bet you will succeed! And I am sorry that such a beloved store/deli closed, this economy is so hard on small businesses.
January 14th, 2011 at 1:13 pm
How beautifully you’ve made those pastry horns. I love that you’ve filled it with custard cream rather than just sweet cream. I feel sorry that you’ve lost one of your community landmarks and feel sad for your friend Caroline. Best of luck to her and her family.
January 14th, 2011 at 1:14 pm
Thanks! It really is so unfortunate. They started to add a couple more locations and I think it may have been there downfall.
January 14th, 2011 at 1:15 pm
Wow, these all look wonderful. My favorite Italian desserts are Cannoli, Tiramisu, and Spumoni ice cream.
Bon appetit!
January 14th, 2011 at 1:16 pm
Thanks Dennis! You are so right Dennis, I am scrambling at the moment to find all of my special ingredients elsewhere. I don’t think anyone would have ever thought that they would close. They were so much a part of the community.
January 14th, 2011 at 1:17 pm
I feel exactly the same Diane. My Mom stopped by with some Italian Scorpelle the other day and it is next on my list to lean how to perfect.
January 14th, 2011 at 1:29 pm
Spumoni Ice Cream – Yum!
January 14th, 2011 at 1:29 pm
OMG. Those look absolutely amazing.
January 14th, 2011 at 2:23 pm
The little specs of vanilla bean are so beautiful!
January 14th, 2011 at 2:30 pm
GORGEOUS!!!
January 14th, 2011 at 3:55 pm
These look so delicious! They remind me of lady fingers.
January 14th, 2011 at 3:56 pm
Gorgeous! These remind me of seashells, summertime & the beach! Thank you! I need the warm up!
January 14th, 2011 at 4:01 pm
I wish I could reach out and grab one of these because I don’t think I can wait long enough to make them. We definitely do not have an Italian pastry shop here and I really miss these kinds of desserts. Cannoli and a layer cream cake were my favorite desserts growing up since we lived in the Italian area of our city.
January 14th, 2011 at 4:43 pm
I was so glad to scroll down and see “Puff pastry” in your ingredient list for the horns! Phew, now I know I can totally make these!
January 14th, 2011 at 5:04 pm
Stunning…just stunning.
January 14th, 2011 at 5:55 pm
One of my favourite things to do when I head into Toronto or New York City is to visit Little Italy. I never know where to go first, so many Italian delicacies. Believe it or not we are now down to only two real Italian bakeries in the city and they happen to be clear across town for me.
January 14th, 2011 at 5:56 pm
I love the beach! Glad I could warm you up.
January 14th, 2011 at 5:57 pm
Very easy with the prepared puff pastry.
January 14th, 2011 at 6:01 pm
[...] This post was mentioned on Twitter by Recipes and Cuisine and Grace Langlois, William Cooks. William Cooks said: Cannoncini alla Crema Pasticcera (Pastry Horns with Italian Pastry Cream) #food [...]
January 14th, 2011 at 6:26 pm
Oh those photos are stunning! And I love pretty much anything Italian LOL! This dessert is so perfect in every possible way!
January 14th, 2011 at 6:44 pm
Just so you know, they are among the first thing I have to eat every time I go back home. They are among my biggest cravings. Now, I don’t have an Italian deli close to me that makes great cannoncini so now you are tempting me to buy the molds and make them myself! Great job!
January 14th, 2011 at 8:05 pm
love these Grace, just love them!!!
January 14th, 2011 at 8:07 pm
Thanks Sara, if you have cannoli forms they would work too
January 14th, 2011 at 8:24 pm
Your cannoncini look fantastic! Oh how many memories… Among the different types of Italian pastries, cannoncini are always the first ones to go. I haven’t been able to find any good ones in Vancouver, I’m going to have to try an make them myself – with your help
January 14th, 2011 at 10:56 pm
Those look so creamy and crispy …yum! Just perfect
January 14th, 2011 at 11:11 pm
Your cannoncini are a labor of love! So perfect, beautiful, and yummy. Also love the pastry cream you made for them.
Thank you for sharing your wonderful recipes!
So sorry that your longtime favorite bakery closed.
I know the feeling, we have lost a few oldies here, as well, in our area, in S. Florida!
January 15th, 2011 at 3:53 am
Wowzers, these look so beautiful! I don’t think I’ve ever had cannocini but, mmm mmm mmm do they look good!
January 15th, 2011 at 10:33 am
Thank you Elisabeth! Oh how I wish I was in South Florida right now. I’ve had enough of the snow and the cold weather. Curious, what’s in season for you now?
January 15th, 2011 at 9:06 pm
Oh Grace-I wish I had a place like Angelo’s near us. Too bad it closed for you:( These look amazing!! You are such a talented baker. Every post is stunning!
January 15th, 2011 at 9:55 pm
Thank you so much Lora!
January 16th, 2011 at 8:51 am
These look amazing! Congrats on being on the Top 9!
January 16th, 2011 at 9:36 am
Thanks Trish
January 16th, 2011 at 9:42 am
Wow these look so incredible – congrats on the top 9!
January 16th, 2011 at 10:11 am
These are beautiful! So delicate and unique looking, I’m sure they are a wonderful pastry. Congrats on the top 9, too!
January 16th, 2011 at 3:21 pm
Thanks Kori
January 16th, 2011 at 3:58 pm
congratulations on today’s top 9!
thismustbe delicious! I alsolove the presentation! excellent work! (^_^)
January 16th, 2011 at 6:34 pm
Congrats on top 9..it is well deserving! Photo, and recipe is amazing!!!
January 16th, 2011 at 9:09 pm
How sad about Angelo and Caroline’s Deli
At least with you they have left many happy memories of good food, indulgence and friendship. I do hope that things work out for them what ever they choose to do.
I’ve just discovered you from Foodbuzz top 9. Congratulations ! Your pastries look amazing ….. and good enough for me to remember in the way you remember Angelo’s shop..
Lovely !
January 16th, 2011 at 9:29 pm
Wow! These look fabulous! Do you know where I could order the metal cones? I’m in a very rural area and have never had a deli/bakery like the one you loved, but I keep dreaming!
January 16th, 2011 at 10:14 pm
Thank you very much Tess. I have emailed you with the direct link to an online retailer (fantes (dot) com) that carries the Cream Horn Molds.
January 16th, 2011 at 10:15 pm
What a very nice thing to say thank you so very much Sarah-Jane.
January 16th, 2011 at 10:17 pm
Thanks Sandra