Italian Cream Stuffed CannoncinišŸ˜‹


 

Italian Cream Stuffed CannoncinišŸ˜‹


* Ingredients : 


+For the pastry cream


°250 g whole milk 

°3 egg yolks

°40 g cornstarch 

°100 g sugar 

°1 teaspoon vanilla extract


 +For rolls of puff pastry 1 roll of pure butter puff pastry: 50 g white sugar – 1 egg yolk to brown


*Preparation of the pastry cream


Pour the milk into a saucepan.


In a bowl, break the eggs and whisk them with the cornstarch.


Pour over the milk with the vanilla and sugar. Put on the heat and whisk until you get a thick cream.


Remove from the heat, pour the cream into a bowl, then film flush with the cream with food film. Store chilled for cream to cool.


For small cannons based on puff pastry

  


Preheat the oven to 200°.


Sprinkle with a little sugar on the counter and on the puff pastry. Then cut into 10 strips of 1 cm wide.


Roll each strip onto a tube-shaped mould. The dough should overlap as shown in the photo.

Place on a baking sheet lined with parchment paper.

Lightly whisk the egg yolk, brush each cone with a brush.

Bake for about 20 minutes in a 185° oven until the top is golden brown. Keep a close eye on the cooking as it can brown quickly.

Let them cool for a few minutes and gently remove the flaky pastry tubes. This is the most delicate step in the recipe. I helped myself from the tip of a knife;

Fill a socket pocket with a fluted socket. Fill the puff tubes with cream. I have placed slices of candied cedrat on each cannoncini.

Enjoy !

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