Italian Cream Stuffed Cannoncini (Puff Pastry Horns)



INGREDIENTS:

  • YIELD: 12 cannoncini

For the custard cream (crema pasticcera):

  • 3 egg yolks
  • 3 tablespoons (30 gr) of 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 
  • 1/4 cup (50 gr) of sugar
  • 1 egg (for egg wash)
  • powdered sugar to decorate

For full instructions you can go to : https://cookingwithmanuela.blogspot.com

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