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EASY ITALIAN CREAM STUFFED CANNONCINI

INGREDIENTS

To make the custard cream :

three egg yolks

3 teaspoons (30 g) all-purpose flour

1/2 cup sugar (100 g)

1 tablespoon vanilla extract

8 ounces (235 mL) milk

To make the cannoncini :

1 defrosted sheet puff pastry (about 8 oz, 225 gr)

1/2 cup (50 g) sugar

1 egg (for egg wash) (egg wash)

to be embellished with powdered sugar

INSTRUCTIONS

To start, make the custard cream (crema pasticcera):

Heat the milk till it’s sizzling (not boiling).

Commercial

Whisk the egg yolks, sugar, vanilla extract, and flour collectively in a medium-sized pan till the combination is mild and fluffy.

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