Ingredients:
- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
For the Cannoncini:
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- Powdered sugar for decoration
Yield: 12 cannoncini
Preparation:
- Begin by making the custard cream (crema pastiera): Heat the milk until hot but not boiling.
- In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy.
- Gradually add the hot milk to the egg mixture, whisking continuously to avoid lumps.
- Continue whisking until the custard thickens. Remove from heat and let it cool.
- Preheat the oven to the recommended temperature for puff pastry.
- Roll out the defrosted puff pastry sheet and cut it into strips.
- Spread the custard cream along one side of each strip and roll them into cannoncini.
- Beat the egg and brush it over the rolled pastries for a golden finish.
- Sprinkle sugar on top and bake until the cannoncini are golden brown and puffed.
- Allow them to cool, then dust with powdered sugar before serving.
Enjoy these exquisite vanilla cream rolls as a delightful treat!
