How To Make Cannoncini stuffed


How To Make Cannoncini stuffed

Cannoncini stuffed with Italian cream πŸ˜‹


+For the pastry cream (crema pasticcera):

Β°3 egg yolks

Β°3 c. (30g) flour

Β°1/2 cup (100g) sugar

Β°1 c. vanilla extract

Β°235ml milk

+For the cannoncini:

Β°1 sheet of puff pastry, thawed (about 8 oz, 225 g)

Β°50g of sugar

Β°1 egg (for egg washing)

Β° powdered sugar to decorate

Preparation :

Begin by making the pastry cream:

Heat milk until hot (not boil).

InΒ  saucepan, whisking egg yolks with sugar, vanilla extract also flour until light also fluffy.

Adding milk a little at a time, whisk, making sure there are no lumps.

Place the saucepan over medium heat and stir until it comes to a slow boil. The cream will thicken, so…

Contiue reading all preparation on the next page


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