Buttery Crisp Italian Cream filled Cannoncini
Do you love cream-filled pastries? The ones with the delicate, flaky crust and the creamy, rich filling? If so, then you’re going to love this recipe for Buttery Crisp Italian Cream filled Cannoncini.
INGREDIENTS:
Custard:
½ C. Sugar
8 Oz. Milk
1 Tsp. Vanilla extract
3 Egg yolks
3 Tbsp. Flour
Cannoncini
1 Egg, Large, beaten
8 Oz. Puff pastry sheet , thawed
¼ C. Granulated sugar
Powdered sugar
DIRECTIONS:
Place the milk into a saucepan over medium heat, and get hot but do not boil it.
In a bowl, combine the egg yolks, flour, ½ cup sugar and vanilla extract.
Carefully place a bit of the hot milk into the egg yolk mixture, and whisk quickly to combine.
Once the egg yolk mixture has been tempered, carefully whisk it a little at a time into the saucepan with the milk.
Simmer to a low boil over medium heat until it reaches a thick consistency.
Remove from the heat and pour into a container.
Place a layer of plastic wrap over the top of the custard filling, actually touching the top of it, and chill for a minimum of 1 hour.
In the meantime, heat the oven to 400 degrees, and prepare a parchment lined baking sheet …
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button