Italian Cream Stuffed Cannoncini


+To prepare the custard cream

°3 egg yolks

°3 tablespoons (30 g) all-purpose flour

°1/2 cup (100 g) sugar

°1 teaspoon vanilla extract

°8 ounces (235 ml) of milk

+for the cannon

°1 sheet of puff pastry, thawed (about 8 ounces, 225 grams)

°1/4 cup (50 g) sugar

°1 egg (for egg wash)

°powder sugar for decoration


Begin with the aid of using make custard cream:
Heat the milk till it’s far hot (now no longer boiling).
In a medium saucepan, whisk collectively egg yolks, sugar, vanilla extract, and flour till mild and fluffy.
Add a touch milk at a time at the same time as whisking, ensuring there aren’t anyt any lumps.
Place the skillet over medium warmness and stir continuously till it involves a sluggish boil. The cream will thick, so be cautious now no longer to letting it keep on with bottom. Lower the flame and allow it prepare dinner dinner for some extra mins, till it reaches the favored intensity.
Pour the cream into a tumbler container, cowl with plastic wrap and depart to cool. Refrigerate approximately at the least 1 h.
For pastry horns:
Preheat the oven to four hundred°F (2 hundred°C).
Sprinkle a few sugar at the counter and over the puff pastry and roll it right into a rectangle approximately nine x 12 inches.
Cut into 12 strips (approximately 1 inch thick). An clean manner to do this: reduce the dough into 3 parts, after which every element into 4 slices.
Roll every strip onto a horn template (cone shaped). The pastry have to overlap (approximately 1/2 of the length).
Lay it out on a baking sheet coated with parchment paper with the side (the quit of the strip) dealing with down.
Beat 1 egg with a tsp water. Gently brush every piece of pastry with the overwhelmed egg.
Make positive to hold eggs farfar from mold. This will make it hard to take away the pastry horn from the mildew as soon as it is baked.
Bake at four hundred F (2 hundred C) for 15-20 mins till golden on top.
Let them cool for a couple of minutes after which lightly take away them from the mildew. If the dough sticks to the mildew, you could press down on the mildew a touch (to make the circumference smaller) and lightly turn it within the pastry till it pops.
Before serving, fill with cream the use of a piping bag. Sprinkling with powder sugar in case you like

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