For the custard cream
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 to decorate
INSTRUCTIONS
Start by preparing the custard cream (crema pasticcera):
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.
Add the milk some at a time while whisking, making sure there are no lumps.
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.
Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
Vegan Broccoli Pizza
APPLE CINNAMON ROLL LASAGNA
Nothing beats a chilly evening with a warm bowl of Front Porch Bean Chowder, and I swear I’ve made it four times in the past month!
Girl Gives the Last of Her Money to Pay a Stranger’s Fine on the Bus, Cries When She Sees Him at Her Prom — Story of the Day
Cheesy Birria Quesatacos
Vinegar is the trick for softer towels, whiter whites, and better-smelling clothes
Man Mocked For Being With 252 LB Woman, Has The Perfect Response To Shut Haters Up
How to Get Rid of Ants using Baking Soda
Don’t Throw Away Onion Peels, They Can Solve One of Your Plants’ Biggest Problems
