*Italian Cream Stuffed Cannoncini*

Ingredients

 

°1 puff pastry

°25 cl milk

°2 egg yolks

°1 vanilla pod

°60 g sugar

°30 g cornstarch

°1 egg yolk to glazed

°icing sugar

 

* Methods

 

Step 1 – Cannoli with vanilla pastry cream Cutting your puff pastry to strips a little over 1 cm wide.

Step 2 – Cannoli with vanilla pastry cream Fold & roll a sheet of aluminum foil form a small roll.

Step 3 – Cannoli with vanilla pastry cream Roll strip of puff pastry round it, take care to letting roll stick out on both sides.

Step 4 – Cannoli with vanilla pastry cream Brush every cannolo with egg yolk, then sprinkling with icing sugar.

Putting in oven for 20 mn at 180°C, & leave to cool.

Step 5 – Cannoli with vanilla pastry creamThe pastry cream:

Putting milk to boil with split vanilla pod.

Beating egg yolks with sugar, until mix whitens and is creamy. Adding cornstarch & mix well.

Step 6 – Cannoli with vanilla pastry cream While milk has boiled, adding it by little to the previous mixture, & put everything back in the saucepan.

Step 7 – Cannoli with vanilla pastry cream Thick on heat, stir constantly. Removing pan from the heat, & wrapping cream on contact (plastic wrap must touch the cream to prevent formation of a skin). Leave to cool well.

Step 8 – Cannoli with vanilla pastry cream Use piping bag, fill every cannolo with pastry cream.

Step 9 – Vanilla pastry cream cannoli & now, your vanilla pastry cream cannoli are ready!

 

Enjoy !

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