INGREDIENTS:
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
*PREPARATION:
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.