ITALIAN-CREAM STUFFED CANNONCINI
Ingredients:
- °Egg yolks; you will need 3.
- °30 g All purpose flour.
- °100 g sugar.
- °1 t vanilla extract
- °240 ml. milk.
- +TO MAKE CANNONCINI YOU WILL NEED:
- °Puff pastry, I used 1 thawed sheet.
- °50 g granulated sugar.
PREPARATION:
Setting up THE CUSTARD:
Stage 1:
In a pot, heat the milk until it warms a bit. In a pot, consolidate the flour, sugar and vanilla concentrate with the egg yolks and rush until fleecy. Milk ought to be added continuously and rushed until no irregularities remain.
second step:
Heat the blend to the point of boiling in a pan over medium intensity, mixing continually, until the cream thickens.
Stage 3:
Decrease the temperature and cook for a couple of additional minutes until it arrives at the fitting thickness you need.
Stage 4:
In a glass dish, pour the cream and cover it with cling wrap and let it cool. Let cool for essentially an hour prior to serving.
Setting up THE PASTRY HORNS:
Stage 1:
Set the stove temperature to 400 degrees. Sprinkle more sugar over the surface and top of the puff cake, then carry it out into a square shape around 9 by 12 inches. Cut the batter into 12 strips, then fold each strip into a tapered shape, covering the hull by about a portion of its length.
second step:
Put material paper on a baking sheet and lay the strip side down. Then whisk an egg with a tablespoon of water and delicately brush each cone of mixture with the egg wash.
Stage 3:
Heat at 400 degrees Fahrenheit for 15-20 minutes or until top is brilliant brown, cool for a couple of moments, then, at that point, cautiously eliminate from skillet.
Stage 4:
Embellish each piece with cream and sprinkle with powdered sugar prior to introducing it to the table.
Enjoy !
