Advertisement:
Italian Cream Stuffed Cannoncini (Page 2 ) | February 13, 2024
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.
For the pastry horns:
Preheat the oven to 400°F (200°C).
Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
Advertisement:
Advertisement:
Thanks for your SHARES!
Brussels sprouts in cream cheese mustard sauce!
Garlic Butter Steak and Potatoes
Cranberry-Carrot Layer Cake
This recipe is called “Deep Dish Apple Crisp” and it is to die for!
Natural Ant Control: Harnessing the Power of Peppermint Essential Oil
Entitled Homeowners Refused to Pay My Plumber Dad – They Thought They Were the Smartest, but He Had the Last Laugh
The Easiest Chocolate Chip Squares
Here’s how to clean dirty bed pillows to leave them white and smelling sweet
FRENCH ONION SOUP