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Make Delicious amp Easy Cannoncini Italian Cream Horns Like A Nonna e97
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=iXvVpgO-55k
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), demonstrates her cannoncini recipe. Cannoncini are Italian cream horns - similar to cannoli, but with a soft, puff pastry shell. Best, of all, they are very easy to whip up and absolutely delicious. • Ingredients: 12 cannoncini • Shells: • 1 thawed puff pastry sheet • granulated sugar for the work surface sprinkling • spray / butter / oil to grease the tubes/horns • 1 egg for the egg wash • Crema Pasticcera / Italian Pastry Cream: • 3 egg yolks • 1/2 cup of sugar • 3 tablespoons of flour • 1 cup of milk (warmed) • zest from half a lemon* • • Sprinkle your work surface with granulated sugar, place your puff pastry sheet on the board and sprinkle more on the top surface. This will help it from sticking to your board. With a rolling pin, extend the four sides each about one inch. Then cut the pastry into strips about an inch wide - cut 12 strips. You will want to work swiftly so that the dough doesn't get too warm and stick to the work surface. • Grease/spray your tubes so that the pastry comes off the tubes easily once baked. You can use stainless steel cannoli or horn tubes, but Nonna likes using her tried and true bamboo cannoli tubes. • You want to wrap each ribbon around the tubes and place on parchment paper. Brush on the egg wash and sprinkle the granulated sugar on the shells. Bake for about 15 minutes at 400F - until shells have a golden colour. Allow the shells/tubes to cool somewhat to enable safe handling. Separate the pastry from the tubes. • Crema Pasticcera / Italian Pastry Cream: • In a small saucepan, stir 3 egg yolks, 1/2 cup of sugar, 3 tablespoons of flour and the zest of half a lemon. * The flavour/essence is up to you. You could add in orange zest, vanilla extract, Marsala, Strega, ... whatever flavour you are fond of. Then slowly add in 1 cup of warm milk until fully blended. • On medium heat, bring to a soft boil. It will only take about 5 minutes and then stir a couple more minutes to ensure a smooth consistency. • Transfer the cream to a glass bowl, cover and refrigeratel. Once cooled, spoon the cream into a bag, twist and snip off the tip large enough to squeeze the cream into the shells. Fill the tube half way, turn and fill the other half. Once complete you can dust the cannoncini with icing / powdered sugar and then they are ready to be enjoyed! • Buon appetito! • Contact Details: • Mobile: 1 249.877.8822 or via • Email: [email protected] [email protected] • YouTube Channel: • https://www.youtube.com/channel/UCoXQ... • TikTok @nonnamiarecipes • Instagram: nonnamiarecipes • Facebook: @nonnamiarecipes
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