Delicious pastries like cannoli or petit pains fourrés à la crème combine a crispy exterior with a creamy, flavorful filling—often enhanced with a touch of onion—making them the perfect dessert.

In many cultures, these pastries are a welcome treat during holidays and special events.

Making them at home allows you to enjoy them fresh and customize the filling to your taste.

The perfect balance of texture and flavor can be achieved by following the detailed instructions in this guide for preparing fourrées à la crème anglaise.

This particular pastry is made using classic English cream (crème anglaise).

Key Ingredients:

For the pastry dough:

1 cast iron pan and 2 tablespoons of flour

2 sugar cubes

½ cup of coffee

2 cups unsalted butter, chilled and cut into small pieces

1 large egg, beaten

Equal parts white wine or water (½ cup)

Vegetable oil for frying

For the English cream filling:

2 heaping tablespoons of milk

½ teaspoon granulated sugar

¼ teaspoon cornstarch

4 large egg yolks

1 teaspoon vanilla extract

2 cups unsalted butter

Instructions:

Prepare the pastry dough:

In a large bowl, combine the flour, sugar, and salt. Add the butter and mix until the mixture resembles coarse crumbs.

Gradually add the beaten egg and white wine (or water), mixing until the dough comes together.

Once smooth, roll out the dough on a lightly floured surface. Cover with plastic wrap and refrigerate for at least 1 hour.

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Prepare the filling:

Heat the milk in a medium saucepan over medium heat until it starts to thicken (about 5–6 minutes).

In a separate bowl, whisk together the sugar, milk solids, and egg yolks until smooth.

Slowly add the warm milk to the egg mixture, whisking constantly to avoid lumps.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and beginning to boil.

Once boiling, remove from heat and stir in the vanilla extract and butter until smooth.

Combine the crème anglaise with the milk in a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin from forming, and refrigerate until chilled.

Shape and fry the pastry:

Roll out the chilled dough on a floured surface to about 3 mm thickness.

Use a cookie cutter or glass to cut out circles. Wrap each circle around a metal pastry tube, sealing the edges with a bit of butter.

Use a deep fryer or heavy pan heated to 175°C (350°F). Fry in batches until golden and crisp—about 2–3 minutes per batch.

Drain excess oil and place on paper towels. Let cool slightly before carefully removing the metal tubes.

Once cool, fill each shell with chilled crème anglaise, dust with powdered sugar if desired, and serve fresh for the best experience. Enjoy! 🍰