Preheat the Oven: Start by preheating your oven to 375°F (190°C). A hot oven ensures the puff pastry will bake perfectly, becoming golden and crispy.
Prepare the Puff Pastry Sheets: Roll out the thawed puff pastry on a lightly floured surface. Cut the pastry into strips approximately 1-inch wide. This will allow the pastry to wrap around the cannoli molds without being too thick or too thin.
Shape the Pastry: Carefully wrap each strip of puff pastry around metal cannoli molds, making sure the edges overlap slightly to keep the shape intact while baking.
Egg Wash: Brush each pastry shell with the beaten egg. This will create a glossy, golden finish once baked. After egg washing, sprinkle a little granulated sugar on top for added sweetness and to promote even browning during baking.
Bake the Pastry Shells: Place the prepared pastry molds on a baking sheet and bake for 15-18 minutes, or until they are golden and puffed up. Keep an eye on them to prevent burning. Once done, remove from the oven and allow the shells to cool completely before removing them from the molds.
Step 2: Make the Vanilla Custard Filling
Heat the Milk: In a medium saucepan, heat 2 cups of whole milk over medium heat until it is steaming but not boiling. Stir occasionally to prevent the milk from burning.
Mix the Egg Yolks and Sugar: In a separate bowl, whisk together 1/2 cup of granulated sugar, 4 large egg yolks, and 3 tablespoons of cornstarch until smooth. This mixture will form the base of your custard filling.
Combine the Milk and Egg Mixture: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once the milk is fully incorporated, return the mixture to the saucepan.
Cook the Custard: Over medium heat, continue stirring the custard mixture until it thickens. This can take about 5-7 minutes. You’ll know it’s ready when the custard coats the back of a spoon.
Finish the Custard: Once thickened, remove the saucepan from heat and stir in 2 teaspoons of pure vanilla extract and 2 tablespoons of unsalted butter. The vanilla extract will infuse the custard with a rich flavor, while the butter adds extra smoothness.
Cool the Custard: Allow the custard to cool to room temperature. Once it’s no longer hot, transfer it to the refrigerator and chill for at least 2 hours, or until fully cooled.
Step 3: Assemble the Vanilla Custard Cannoncini
Fill a Piping Bag: After the puff pastry shells and vanilla custard have cooled, transfer the chilled custard into a piping bag fitted with a star or round tip.
Pipe the Custard into the Shells: Carefully pipe the custard into both ends of the cooled pastry shells, ensuring that they are evenly filled. You want the custard to fill the entire shell for maximum flavor in every bite.
Step 4: Garnish & Serve
Dust with Powdered Sugar: For a beautiful finish, dust the filled cannoncini with a light sprinkling of powdered sugar. This not only adds a decorative touch but also enhances the sweetness of the dessert.
Serve Immediately: Serve the Vanilla Custard Cannoncini immediately for the best texture. The puff pastry will remain crispy, and the custard filling will be smooth and creamy.
Pro Tip: Pair these delicious cannoncini with a hot espresso or cappuccino for a truly indulgent experience, just like you would find in a traditional Italian café.
