ITALIAN CREAM STUFFED CANNONCINI

Italian Cream Stuffed Cannoncini Recipe: One of my favorite things to make with my daughter is stuffed cannoncini. We sit down together and get our hands dirty as we stuff these cute little doughnuts. It’s a fun, messy project that I know she loves just as much as me! This recipe is so easy to follow and you can change up the cream filling for any flavor your heart desires!

INGREDIENTS:

To make the custard cream (Cream Pastesera):

three egg yolks

three tablespoons (30 g) all-purpose flour

1/2 cup (a hundred g) sugar

1 teaspoon vanilla extract

eight ounces (235 ml) of milkFor the cannon:

1 sheet of puff pastry, thawed (approximately eight ounces, 225 grams)

1/four cup (50 g) sugar

1 egg (for egg wash)

powdered sugar for garnish

DIRECTIONS:

Begin through making custard cream:Heat the milk till hot (now no longer boiling).
In a saucepan, whisking egg yolks, sugar, vanilla extract, & flour Until mild also fluffy.Adding a some milk when whipping, take care not to clump.In add, placing pan on heat also continue stirring to it boils.

The cream will thick , so be careful not to leave it stick to background.Reduce heat and cooking dinner for another 2 minutes to it reaches the wanted thickness.Pour cream into a glass container, covering with plastic wrapping & let cold .Permit cool for at least one hour.

About dough cone: Preheat oven 200°C (400°F).Sprinkle sugar on the table and puff pastry, then roll it into a rectangle about 30 x 30 cm.Cutting 12 strips (about 1 inch thick). An smooth manner to do this: reduce the dough into 3 parts, after which every component into 4 slices.roll every strip to template horn (cone).The dough should overlap …