INGREDIENTS
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.