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Italian Cream Stuffed Cannoncini

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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 milk

 

For 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

 

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