Cannoncini with Vanilla Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g puff pastry
- 2 tablespoon powdered sugar
- 1 egg yolk
- 2 Table spoons milk
For the filling:
- 4 egg yolks
- 100 g suar
- 1 tablespoon flour
- 250 ml milk
- 1 packet vanilla sugar
- 100 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Cannoncini:
- Roll out the puff pastry and cut into strips of approx. 2 x 20 - 22 cm and brush with water. Wrap a strip around a buttered metal mold (Schillerlockenform).
- Place with a gap on a baking sheet lined with baking paper and brush with a whisked egg yolk, powdered sugar and milk mixture, then bake at 200 ° for about 12 minutes (see puff pastry packaging). Pull the cannoncini off the metal mold.
- Filling:
- Whip the cream.
- Whisk the egg yolks with the sugar, add the flour and vanilla sugar and then slowly add the milk while stirring. Let it become a cream over a low heat while stirring constantly (it takes a while, do not stop stirring, otherwise it will clump). Let cool while stirring constantly. Now fold in the whipped cream.
- Pour the cream into a piping bag and fill the cannoncini.
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