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.
Advertisement:
Thanks for your SHARES!
I don’t use vinegar at all anymore: I pour homemade limescale remover into the washing machine for a few cents – the limescale and all the dirt is gone!
NO MORE ANTS AROUND THE HOUSE, WITH THE SUGAR METHOD THEY WILL DISAPPEAR IMMEDIATELY
Jalapeño Popper Pigs in a Blanket
This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.
Gordon Ramsay shares update on fatherhood – addition to family comes seven years after couple lost baby – ‘no book guides you through that’
If you have one of these plants in your house, take care of it, because you have a treasure and you don’t know it