I want to start the new year with something special. Something Italian. Something that I simply looove. Something that is … what’s the right word?!?… DESSERT of course!!
And I don’t mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard. Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.
Take a look!
INGREDIENTS:
YIELD: 12 cannoncini
For the custard cream (crema pasticcera):
- 3 egg yolks
- 3 tablespoons (30 gr) of 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
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate
DIRECTION:
- Warm up the milk until hot (not boiling).
- In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
