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Choc-orange cannoncini recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Decadent chocolate-orange custard in a flaky puff pastry shell. Indulgent and irresistible.
Ingredients:
  • 125ml (1/2 cup) thickened cream
  • 125ml (1/2 cup) milk
  • 2 wide strips orange rind, plus finely grated rind, to serve
  • 2 egg yolks
  • 55g (1/4 cup) caster sugar
  • 20.00 gm cornflour
  • 50g dark chocolate, coarsely chopped, plus extra, to serve
  • 2 sheets frozen butter puff pastry, just thawed
  • 1 egg, lightly whisked
  • Icing sugar, to dust
Instructions:
  • In a small saucepan over medium-low heat, combine the cream, milk, and orange rind strips. Stir until the mixture simmers, then remove from heat.
  • Whisk egg yolks and sugar until pale and creamy using a balloon whisk in a heatproof bowl. Stir in the cornflour.
  • Strain out the orange from the milk mixture and discard it. Gradually pour the milk mixture into the egg mixture while whisking continuously until well combined. Transfer this mixture to a saucepan and cook over low heat, stirring constantly, for 3 minutes or until it thickens (avoid boiling). Add chocolate and mix until smooth. Transfer to a bowl and let it cool for 5 minutes, stirring occasionally. Cover with plastic wrap, chill in the fridge for 2 hours.
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. Spray 10 metal pastry horn moulds with oil. Cut each pastry sheet into ten 2cm-wide strips and transfer to 1 prepared tray, chilling in the fridge. Take one pastry strip from the fridge, wrap it around a mould to make a 7cm-long cone with a 1cm overlap, then brush with egg wash. Place seam side down on the second tray and repeat to make 10 cones total.
  • Bake until light golden, about 10 minutes, then cool slightly. Carefully remove cones from moulds and crisp in the oven for 3-4 minutes. Transfer to a wire rack to cool completely. Repeat with remaining pastry and egg to yield 20 cones.
  • Transfer the luscious chocolate cream into a piping bag equipped with a charming small fluted nozzle. Squeeze the creamy goodness into cones right before presenting. Finish off with a delicate sprinkle of icing sugar, grated orange rind, and a bit more chocolate for a stunning presentation.

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