Ingredients :
For the custard cream (crema pastiera):3 egg yolks3 tablespoons (30 gr) of all-purpose flour1/2 cup (100 gr) of sugar1 teaspoon of vanilla extract8 oz (235 ml) of milkFor the cannoncini:1 sheet of puff pastry, defrosted (about 8 oz, 225 gr) 1/4 cup (50 gr) of sugar1 egg (for egg wash)powdered sugar to decorate
Préparations :
Start by preparing the custard cream (crema pastiera):Warm up the milk until hot (not boiling).In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy. Add the milk some at a time while whisking, making sure there are no lumps.
ENJOY