Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

INGREDIENTS:
For the custard cream (crema pastìccera):

  • 3 egg yolks
  • 3 tablespoons (30 gr) of flour
  • 1/2 cup (100 gr) of sugar
  • 1 teaspoon of vanìlla extract
  • 8 oz (235 ml) of mìlk

For the cannoncìnì:

  • 1 sheet of puff pastry, defrosted 
  • 1/4 cup (50 gr) of sugar
  • 1 egg (for egg wash)
  • powdered sugar to decorate
    Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

PREPARATION:

  1. Start by preparìng the custard cream (crema pastìccera):
  2. Warm up the mìlk untìl hot (not boìlìng).
  3. ìn a medìum sìzed pan, whìsk the egg yolks wìth the sugar, vanìlla extract and flour, untìl lìght and fluffy. 
  4. ......
  5. ......
  6. Get full recipe >> CLICK HERE

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