Yield: 12 cannoncini
For the Pastry Cream (Crema Pasticcera):
– 3 egg yolks
– 3 tablespoons (30 g) flour
– 1/2 cup (100 g) sugar
– 1 teaspoon vanilla extract
– 235 ml milk
For the Cannoncini:
– 1 sheet of puff pastry, thawed (about 8 oz, 225 g)
– 50 g sugar
– 1 egg (for egg wash)
– Powdered sugar to decorate
Preparation:
Prepare the Pastry Cream:
1. Heat the milk until hot but not boiling.
2. In a medium saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.
3. Gradually add the hot milk to the egg mixture, whisking continuously to prevent lumps.
4. Place the saucepan over medium heat and stir until the mixture comes to a slow boil. The cream will thicken, so stir constantly to prevent it from sticking to the bottom.
