Puff pastry horns (cannoncini)
Puff pastry horns filled with chocolate cream and raspberries are a delicious dessert idea. If you base it on store-bought pastry, you can make this quick and easy dessert in about an hour. The chocolate cream has a creamy consistency, is intensely chocolatey, and is not overly sweet, and the crushed raspberries, with their slightly sour flavour, go well with the whole thing.
Start preparing the cannoncini by wrapping the puff pastry in metal horn molds, placing them on a baking tray, and baking them. While the horns are baking, it is worth focusing on making the cream. First, heat the cream in a pot and add sugar and chocolate, mixing until the ingredients combine. Then, cool it, and when the chocolate liquid is cold, beat it, adding first the mascarpone and later the crushed raspberries. Transfer the finished cream to a pastry bag and fill each of the previously baked and cooled cannoncini with it.
Place the tubes on a serving plate and sprinkle with powdered sugar. This chocolate dessert is the perfect baked product for any party. It tastes great served with weekend coffee or eaten without an occasion. I encourage you to check the following recipe for puff pastry horns, and please enjoy.
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Ingredients for puff pastry horns (cannoncini).
- 1,5 packages of puff pastry (412 g)
Chocolate cream:
- 250 g mascarpone cheese
- 100 g dark chocolate
- 200 ml whipping cream (30 %)
- 30 g crystal sugar
- 3 tablespoons of crushed frozen raspberries
Additionally:
- powdered sugar for sprinkling the horns
How to make puff pastry horns (cannoncini).
Take the puff pastry out of the fridge, unroll it and cut it along its shorter side into strips 2.5 centimetres wide each. Next, roll the pieces of pastry on metal horn molds in such a way that the pastry slices overlap each other slightly. Place the tubes on a baking sheet lined with baking paper, put them in an oven preheated to 200 degrees Celsius and bake for 24-25 minutes. After removing them from the oven, let the baked tubes cool.
Pour the whipping cream into a pot, bring it to a boil, but turn off the heat when it starts to boil. Then, add the chocolate broken into pieces and sugar, then stir until the ingredients are dissolved and well combined.
Pour the cooled chocolate liquid into a bowl and beat for 30 seconds. After this time, add the mascarpone cheese and continue beating for a little over a minute – the cream should thicken. Put the crushed raspberries into the finished chocolate cream and mix gently. Transfer the cream to a piping bag with a nozzle and fill each pastry horn with it. Sprinkle the cream-filled horns with powdered sugar and store them in the fridge before serving.
Good to know when making puff pastry horns (cannoncini).
When placing the horns on a baking tray, leave some space between each piece. The pastry rises during baking, and if placed too close together, the horns may stick together.
The puff pastry should be cold when rolled into the tins. If the pastry gets too warm before the horns are put into the oven, the tray with the horns should be placed in the refrigerator for a few minutes before being placed in the oven.
Do you like cream horns? If so, try our recipe for Horns with custard cream.
