Posted on Friday, 14th January 2011 by Grace Massa Langlois
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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 {Puff 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 + 2¾ tablespoons) whole milk, divided (118 ml or ½ cup reserved)
- 1 vanilla bean, split and seeded
- 6 large egg yolks
- 180 g (¾ cup + 2 1/3 teaspoons) caster (superfine granules) sugar
- 55 g (¼ cup + 3 tablespoons) plain (all-purpose) flour, sifted
- Pinch of salt
- In a medium-sized saucepan bring milk (reserving 118 ml or ½ cup), vanilla bean and seeds just to the boil (little bubbles forming around the edges) over medium heat. Remove from heat, cover and let vanilla steep, 20 minutes.
- In a medium-sized bowl, whisk together egg yolks and sugar until pale.
- Add salt, flour and reserved milk; whisk until well combined. Mixture should be smooth and lump free.
- In a steady stream pour hot milk mixture into egg mixture, whisking constantly until completely smooth.
- Return mixture to saucepan; cook, whisking constantly until thickened, over medium heat, 3 to 5 minutes.
- Pass custard through a fine mesh sieve into small bowl discard solids. Place a piece of plastic wrap directly on surface of custard to prevent a skin from forming. Set aside to cool.
- If not using immediately once cooled, refrigerate until ready to use.
Puff Pastry Horns {Cannoncini di Sfolgia}
- 450 g (2 sheets) frozen puff pastry, thawed
- Vegetable spray, for greasing
- 59 ml (¼ cup) milk
- White sanding (large granules) sugar
- Line 2 baking sheets with non-stick baking paper. Lightly grease moulds.
- Work with one pastry sheet at-a-time keeping the remaining sheet of pastry in the refrigerator until you are ready to cut (it is best to keep puff pastry as cold as possible and also to work quickly). Transfer sheet of pastry to a lightly floured work surface. Dust lightly with flour.
- Using pastry wheel or sharp pointed knife (if using a knife cut in one clean motion not a sawing motion and if using the wheel roll in one direction rather than back and forth because this will pinch the layers and affect the layers of pastry from expanding) cut the puff pastry sheet into 1¼-cm (½-inch) ribbons.
- Beginning at the tip of the mould, wind the pastry ribbon around the mould, overlapping the layers of pastry slightly to cover the mould. Transfer pastry lined mould to prepared baking sheets (seam side down and cover with a kitchen towel to prevent drying out and place no more than 10 moulds per sheet). Repeat with remaining strips; transfer moulds to freezer to chill for 30 minutes. Repeat with remaining pastry sheet.
- Preheat oven to 200° C (400° F).
- Bake one sheet of pastry horns at-a-time. Immediately before baking remove from freezer, using a small pastry brush, brush the tops of each pastry horn with milk and sprinkle with sanding sugar to coat. (When baking puff pastry I keep a water-filled spray bottle handy and spritz the pastry lightly with water just before sliding baking sheet in the oven, the water creates steam, which helps to expand the layers of pastry.)
- Bake until golden, 18 to 20 minutes. (Do not open oven door in the first 15 minutes of baking.)
- Remove from oven, transfer pastry horns to wire rack and let cool on mould until comfortable to the touch. Remove from moulds and return to wire rack to cool completely.
Assembling Cannoncini
- Crema Pasticcera
- Pastry Horns
*Special 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. Pastry horns will become soggy if filled to early.
- Transfer crema to pastry bag fitted with large plain or star tip.
- To fill pastry horns, working with one pastry horn at-a-time, insert pastry tip into pastry horn and pipe crema to fill.
- Serve immediately.
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Tags: after school treat, afternoon tea, dessert, desserts, individual dessert, individual desserts, Italian cookies, Italian dessert, Italian desserts, Italian Pastries, Italian pastry, quick desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (82)
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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 http://bit.ly/gOFo2T [...]
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
January 17th, 2011 at 1:03 am
Woah!!! These just look AMAZING. You have put so much effort into it. I even can see the specks of vanilla beans! Congrats on making top 9 again!!! Julie
January 17th, 2011 at 5:12 am
I love these! I am too afraid to make them though as I will probably eat them all on my own
January 17th, 2011 at 5:51 am
It’s so disheartening when great places like your Italian Bakery get shut down. There was this restaurant my fiance and I always frequented (always packed too) and last year they closed as well… without any indication that they would! So it was definitely a sad day for us! These pastries look so gorgeous though!
January 17th, 2011 at 8:40 am
Simply beautiful!
Oh my, I haven’t had those since I was a child… it’d been a while, (like a very very long while)! I must correct that! Although, I’ll admit one thing: I’ve so far tried only ones with chocolate cream inside, so I’m curious to try out your recipe!
January 17th, 2011 at 5:56 pm
Chocolate, I have to try that for sure!
January 17th, 2011 at 6:06 pm
Thanks Peggy, I feel your pain. It’s hard especially when there’s no indication.
January 17th, 2011 at 6:08 pm
Thanks Julie!
January 18th, 2011 at 4:47 pm
Simply stunning, Grace! I can see why you’re mourning the loss of Angelo’s if your exquisite cannoncini recipe is anything to go by. What a wonderful tribute to that place (and to your readers also) to recreate and share a much loved, remembered flavor.
January 18th, 2011 at 11:14 pm
Thanks for the great memories of Angelo’s. I am now living on the west coast but every time I came “home ” to London, Angelo’s on Thompson Rd was one of the first places I would go. I am still hoping they will reopen that site. They had the best selection of cheese, deli meats, breads, pastries….we could go on and on. Best wishes to you.
January 19th, 2011 at 1:01 pm
That’s the location my frequented with my parents Jean. We are so hoping they will be able to at least reopen that location. I am going out of my mind trying to find all my favourite products and I am so missing their bread and deli meats. All the best to you!
January 21st, 2011 at 11:47 pm
I came across this blog because I have always wanted to make these but can never find the molds. As I started to read more in depth I realized the Angelo’s you were talking about is here in London! which is where I live. Imagine browsing foodgawker everyday and I happen to stumble across your pic of a dessert I love and wanted to make and your from London as well. Coincidence!!!
I am so desperately sad that Angelo’s shut down. Those custard horns are one of my favs as well as the rum baba’s and their baklava
January 22nd, 2011 at 3:36 am
Wonderful to finally meet a fellow blogger from London! Nichole you can purchase these molds at Longo’s on Dundas Street. Let’s keep our fingers crossed that they are at least able to reopen the location on Thompson Road. Would love to chat sometime.
January 29th, 2011 at 11:02 am
[...] the sweet end of things, my Chocolate Custard Tartlettes and Cannoncini will taste extraordinary with homemade pastry dough I can’t wait to [...]
January 29th, 2011 at 3:06 pm
Complimenti! Che bella ricetta! All I do is cook Italian food day and night, but I rarely make dolci…wish I had one of those cannoncini right now!
January 29th, 2011 at 3:48 pm
I was the same Vivian. I am on a mission to learn as many Italian sweet desserts as I can.
February 10th, 2011 at 12:53 pm
I had to order the molds online and they came yesterday. My first batch is in the oven. So excited!
February 10th, 2011 at 5:28 pm
Let me know how you like them Shanon.
May 2nd, 2011 at 7:00 am
i own a coffee shop in newcastle upon tyne and am looking for a supplier of italian pastries
May 3rd, 2011 at 1:24 pm
When I moved to Muskoka from London I missed Angelo’s so much! Going home to visit family I always stopped before I left to stock up on things. Any chance you can recreate their Italian cream cake with the fruit on top? That was a family favourite for birthday dinners!
May 3rd, 2011 at 4:46 pm
Heather are you talking about the cake with rum and custard and fruit in the middle? My cousin used to be the chef at Angelo’s and Carolyn is a good friend. I will give her a call and see if I can get the recipe or at least what all the layers are. Let me know if this is the one.
June 3rd, 2011 at 3:50 pm
[...] Cannoncini, Italian Pastries, Pastry Cream Recipe, Italian … Jan 14, 2011 … Easy Italian Desserts – Cannoncini (cream horns) are custard filled pastry horns . … Beautiful job! Your pics are wonderful. They look like they were made with a lot of love. … [...]
June 11th, 2011 at 9:59 am
I am not sure what I did wrong… I followed the direction as listed, but my cream is super runny… what did i do wrong? it looks like soup instead of cream
June 12th, 2011 at 7:43 am
Kelly I’m so glad we were able to figure out what went wrong. I’m hoping to try the pastry cream this week with the brown sugar, if all goes well I will write a post about it. Hope you’ll take some pictures and add your pics to my facebook page.
July 1st, 2011 at 11:02 am
[...] 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 [...]
September 16th, 2011 at 12:39 pm
[...] for reading.The week leading up to the shower will be hectic. I plan on making Cannoli Siciliani, Cannoncini alla Crema Pasticcera, mini Torta Caprese, mini Hazelnut, Raspberry Jam and White Chocolate Tarts, mini Triple Chocolate [...]
September 21st, 2011 at 12:07 am
[...] Italian Bakeries you will generally see the choux puffs made to resemble swans and filled with Crema Pasticcera.Profiteroles can be garnished simply with a dusting of confectioners’ sugar or decadently [...]
November 22nd, 2011 at 1:42 am
Where was Angelo’s located. I live in Miami Beach, FL.
November 22nd, 2011 at 8:23 am
Dedee Angelo’s is in my hometown. London, Ontario, Canada. They have recently reopened one of their locations, I am thrilled. In fact I was just there on Sunday and they introduced a delicious custard tart that I am going to try and replicate. I am trying to achieve the same flavour, almost like a caramelized maple. All I know is that it is out of this world delicious.
December 1st, 2011 at 4:57 pm
[...] Cream Filled Puff Pastry Horns (from La Mia Vita Dolce) [...]
January 20th, 2012 at 11:54 am
Bellissima!
March 23rd, 2012 at 4:29 pm
I really enjoy cooking, especially with my daughters. But some days I wish I were married to Mario Batali, and someone would bring me a cappuccino and cannoncini in bed.
May 24th, 2012 at 11:30 am
Hello Grace! I just love your website! I remember some of the desserts and sweets you post here from my childhood – like these “horns” for example and the Italian peaches as well. I haven’t been eating those though for a long time now and today you just brought me back to those days – thank you!
May 25th, 2012 at 7:32 am
Thank you so much Jessy.
June 5th, 2012 at 12:10 pm
[...] like me and enjoy pastry cream as much as I do you may be interested in my Boston Cream Donuts, Cannoncini alla Crema Pasticcera or Chocolate Éclairs with Vanilla Bean Crème [...]
August 27th, 2012 at 10:07 am
Great! i like to make puff pastry and now u have given me an idea for another use for it.
Thanks
August 30th, 2012 at 12:16 pm
Wayne these have been a favourite since childhood and the nice thing about the horns is that you can fill them with so many different fillings, ricotta, mascarpone, ice cream, the list is endless. Hope you enjoy!