INGREDIENTS:
YIELD: 12 cannoncini
Three egg yolks are needed for the custard cream (crema pastiera).
Thirty grams (3 tablespoons) of all-purpose flour
100 grams, or half a cup, of sugar
One teaspoon of vanilla extract
235 ml (8 oz) of milk
Regarding the cannoncini:
One defrosted puff pastry sheet (about 8 ounces, 225 grams)
50 grams, or 1/4 cup, of sugar
One egg for the egg wash
Using powdered sugar to garnish
Getting ready:
Make the custard cream (crema pastiera) first:
Heat the milk until it’s hot, but not boiling.
Whisk the egg yolks, sugar, flour, and vanilla extract in a medium-sized pan until they are light and fluffy.
While whisking, add the milk a little at a time, being careful to avoid lumps.
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