For the custard cream
3 egg yolks
3 tablespoons (30 gr) of all-purpose flour
1/2 cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 oz (235 ml) of milk
For the cannoncini
1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to decorate
INSTRUCTIONS
Start by preparing the custard cream (crema pasticcera):
Warm up the milk until hot (not boiling).
In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
Add the milk some at a time while whisking, making sure there are no lumps.
Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
Easy Italian Meatloaf
The Inspiration Behind Lemon Cheesecake Mousse
Try this delicious dish – it’s guaranteed to be gone in 7 seconds
Yellowish tub, the trick of the broom to clean it perfectly: effortless
At only 62 years old, the legendary actor is unrecognizable!
Easy Homemade Feta Cheese with Just Lemon and Milk!
How do you wash towels to keep them soft and fluffy? Three tablespoons of this product are enough
Hummingbird Bread
Specula’s Cake with Cherries: A Delicious and Juicy Treat
