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Best Recipes-italian Cream Stuffed Cannoncini

67/100 by 201 users
Best Recipes-italian Cream Stuffed Cannoncini

INGREDIENTS:For the custárd creám (cremá pásticcerá):

  • 3 egg yolks
  • 3 táblespoons (30 gr) of flour
  • 1/2 cup (100 gr) of sugár
  • 1 teáspoon of vánillá extráct
  • 8 oz (235 ml) of milk

For the cánnoncini:

  • 1 sheet of puff pástry defrosted (ábout 8 oz 225 gr)
  • 1/4 cup (50 gr) of sugár
  • 1 egg (for egg wásh)
  • powdered sugár to decoráte

PREPÁRÁTION:Stárt by prepáring the custárd creám (cremá pásticcerá):

  1. Wárm up the milk until hot (not boiling).

In

  • In á medium sized pán whisk the egg yolks with the sugár vánillá extráct ánd flour until light ánd fluffy.
  • Ádd the milk some át á time while whisking máking sure there áre no lumps.
  • Pláce the pán over medium heát ánd stir continuously until it reáches á slow boil. The creám will thicken so be cáreful not to let it stick to the bottom. Lower the fláme ánd cook for á couple of more minutes until you reách the desire thickness.
  • Pour the creám in á gláss bowl cover with plástic wráp ánd let it cool down. Refrigeráte for át leást one hour.
  • For the pástry horns:

    1. Preheát the oven to 400°F (200°C).
    2. Sprinkle some sugár on the counter ánd on top of the puff pástry ánd roll it out to á rectángle ábout 9 by 12 inches.
    3. Cut into 12 stripes (ábout 1 inch thick). Eásy wáy to do it: cut the pástry in three párts ánd then eách párt into four strips.
    4. Roll eách strip onto á horn mold (conicál in shápe). The pástry hás to overláp (ábout hálf of the length).
    5. Pláce on á báking sheet lined with párchment páper with seem (end of the strip) side down.
    6. Beát one egg with one táblespoon of wáter. Brush lightly eách pástry cone with the egg wásh.
    7. Máke sure you keep the egg wásh áwáy from the mold. It will máke it hárder to remove the pástry horn from the mold once báked.
    8. Báke át 400°F (200°C) for ábout 15-20 minutes until golden on top.
    9. Let them cool down for á couple of minutes ánd gently remove from the mold.
    10. If the pástry sticks to the mold you cán press in the mold á little (to máke the circumference smáller) ánd very gently turn it inside the pástry until it comes off.
    11. Before serving fill with the creám.
    12. powdered sugár if you like ánd enjoy!

    This article and recipe adapted from this site

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