Italian Cream Stuffed Cannoncini
Ingredients
For the Custard Cream:
3 egg yolks
3 tbsp (30 grams) all-purpose flour (or gluten-free flour blend)
1/2 cup (100 grams) sugar
1 tsp vanilla extract
8 ounces (235 ml) milk
For the Cannoncini:
1 sheet puff pastry, defrosted (about 8 ounces, 225 grams)
1/4 cup (50 grams) sugar (for rolling out the pastry)
1 egg (for egg wash)
Powdered sugar (for dusting)
Cook Mode Prevent your screen from going dark
What’s That White Stringy Thing in Your Egg, and Should You Remove It?
Here’s nana’s no-fuss trick to cleaning an oven. You just need these 3 ingredients
10 genius reasons why you should keep mint leaves in the freezer
Here’s What They Don’t Tell You About Lemon Water in the Morning (16 Benefits)
How to attract thousands of ladybugs to your garden
Halloween