{"id":2011,"date":"2025-02-06T17:51:21","date_gmt":"2025-02-06T17:51:21","guid":{"rendered":"https:\/\/boodiz.com\/?p=2011"},"modified":"2025-02-06T17:51:23","modified_gmt":"2025-02-06T17:51:23","slug":"vanilla-cream-rolls","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2011","title":{"rendered":"Vanilla cream rolls"},"content":{"rendered":"\n

INGREDIENTS:
YIELD: 12 cannoncini
Three egg yolks are needed for the custard cream (crema pastiera).<\/p>\n\n\n\n

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<\/p>\n\n\n\n

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<\/p>\n\n\n\n

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.<\/p>\n\n\n