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.
Soft Baked Apples with Honey and Walnuts
Loaded Zucchini Bake
Potatoes with onions are tastier than meat!
Delicious apple pie ready in 10 minutes, it melts in your mouth!
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Homemade Chocolate Eclairs Recipe
This recipe is called “Million Dollar Chicken” and one bite, and you’ll know why!
My Mother-in-Law Bought Me the Best Mattress – I Was Terrified When I Learned Her True Purpose
Little Son Goes to Widowed Mom’s Boss to Ask for a Day Off, Next Day Boss Meets Her with Bouquet – Story of the Day
