Description
Cream Horn, or Cannoncini.
We make a horn-shaped puff pastry and fill it with Italian patisserie cream.
Our bakers top it with a red cherry and then dust it with icing sugar.
Our recipe consists of only the best ingredients.
What is a Cream Horn or Cannoncini?
Cream horns are most associated with Italy, where they are called Cannoncini. This translates as ‘little cannons’
In Greece, cream horns are called kornedákia.
They are named Schaumrollen in Austria, while in the United States, cream horns are known as Lady Locks.
We prepare cream horns very meticulously. Our bakers roll out the puff pastry and cut into rectangles. We then roll out the puff pastry around pastry cones. We brush with egg wash and sprinkle with sugar before baking.
Other fillings
At La Rondine, we also make a Cream Horn that we fill with fresh cream. You can buy this product on our website by clicking the link below.
YOU MAY ALSO LIKE: Horn with Fresh Cream
ALSO AVAILABLE: Chocolate Sport
Cream horns can also have other fillings such as chocolate cream and pistachio cream. Please call us if you would like another filling.
Our Cream Horns are available in two sizes; small and large.
If you would like this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Store our cakes in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
