Summary

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

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Instructions

1. Cannoncini:
2. 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).
3. 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.
4. Filling:
5. Whip the cream.
6. 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.
7. Pour the cream into a piping bag and fill the cannoncini.