Choc-orange cannoncini
Indulge in the irresistible combination of chocolate and orange with our Choc-Orange Cannoncini recipe. Made with creamy whipped cream, rich milk, and an egg custard filling, enveloped in flaky puff pastry. Perfect for any dessert lover!
Cook time 40 min
Prep time 30 min
Ingredients:
1/2 cup heavy whipping cream1/2 cup milk (1% fat)
1 egg
1/4 cup sugar
2 tbsp corn flour
2 sheets puff pastry
Choc-orange cannoncini are a delightful Italian pastry that combines the rich, creamy flavors of chocolate and orange in a crisp, flaky puff pastry shell. This elegant dessert is perfect for special occasions or as an indulgent treat. With a blend of simple ingredients and straightforward steps, you can create this delectable pastry right in your kitchen.
Instructions:
1. In a medium saucepan, combine the heavy whipping cream, milk, and sugar. Heat over medium heat until the mixture just starts to simmer, stirring occasionally.
2. In a separate bowl, whisk together the egg and corn flour until smooth.
3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the custard thickens and begins to bubble.
5. Once thickened, remove from the heat. Transfer the custard to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Lightly flour your work surface and roll out the puff pastry sheets to about 1/8 inch thick.
3. Cut the pastry into strips about 1 inch wide and 6 inches long.
4. Carefully wrap each strip around a metal cream horn mold or a makeshift mold made from rolled-up aluminum foil, overlapping slightly to create a spiral effect.
1. Place the wrapped molds on the prepared baking sheet.
2. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
3. Remove from the oven and allow the pastry to cool slightly before removing from the molds.
1. Once the custard has cooled completely, transfer it to a piping bag fitted with a star nozzle.
2. Pipe the custard into the hollow pastry shells, filling them generously.
- For a choc-orange twist, melt some dark chocolate and dip the ends of the filled cannoncini in the chocolate. Let them set on parchment paper until the chocolate hardens.
- Serve the choc-orange cannoncini fresh and enjoy their delightful combination of crispy pastry and creamy filling!
Tips:
- Ensure your puff pastry is well chilled before starting. This makes it easier to handle and results in a flakier texture.
- Use a sharp knife or pizza cutter to cut the pastry for clean edges.
- Whisk the egg mixture constantly while heating to prevent it from curdling.
- For an extra orange flavor, consider adding a small amount of orange zest to the cream filling.
- Once filled, refrigerate the cannoncini for at least 30 minutes to help the filling set and enhance the flavors.
- Garnish with powdered sugar or a drizzle of melted chocolate for an elegant finish.
With these tips and step-by-step instructions, making choc-orange cannoncini at home is an achievable and rewarding culinary endeavor. The combination of chocolate, orange, and buttery puff pastry creates a memorable dessert that is sure to impress your family and friends. Enjoy your homemade choc-orange cannoncini with a cup of coffee or a glass of dessert wine for a perfectly indulgent experience.
Nutrition per serving
10 ServingsCalories 360kcal
Protein 5g
Carbohydrates 30g
Fiber 0.88g
Sugar 6g
Fat 24g
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