Cannoncini stuffed with Italian cream 😋
Ingredients:
+For the pastry cream (crema pasticcera):
°3 egg yolks
°3 c. (30g) flour
°1/2 cup (100g) sugar
°1 c. vanilla extract
°235ml milk
+For the cannoncini:
°1 sheet of puff pastry, thawed (about 8 oz, 225 g)
°50g of sugar
°1 egg (for egg washing)
° powdered sugar to decorate
Preparation :
Begin by making the pastry cream:
Heat milk until hot (not boil).
In 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…
