ingredients:
YIELD: 12 cannoncini
For the custard cream (crema pastiera):
three egg yolks
3 tablespoons (30 gr) of all-motive flour
half of cup (100 gr) of sugar
1 teaspoon of vanilla extract
8 ounces (235 ml) of milk
For the cannoncini:
1 sheet of puff pastry, defrosted (approximately 8 oz., 225 gr)
1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to enhance
PREPARATION:
start by means of getting ready the custard cream (crema pastiera)
warm up the milk till hot (now not boiling)
In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, till mild and fluffy.
upload the milk some at a time at the same time as whisking, making sure there are no lumps.