Cannoncini stuffed with Italian cream



YIELD: 12 cannoncini

+For the pastry cream (crema pasticcera):

°3 egg yolks

°3 tablespoons (30 g) flour

°1/2 cup (100g) sugar

°1 teaspoon vanilla extract

°235ml milk

+For the cannoncini:

°1 sheet of puff pastry, thawed (about 8 oz, 225 g)

°50g sugar

°1 egg (for egg wash)

°powdered sugar to decorate


Start by preparing the pastry cream:

Heat the milk until hot (not boiling).

In a medium saucepan, whisk egg yolks with sugar, vanilla extract and flour until light and fluffy.

Add the milk a little at a time, whisking, making sure there are no lumps.

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