CANNONCINI WITH CUSTARD
A quick and easy sweet recipe that of the CANNONCINI WITH PASTRY CREAM. Very easy to prepare at home, just puff pastry and a little CUSTARD to prepare and bring to the table the cannoncini, a crunchy shell stuffed with soft custard. Almost a classic of pastry, the CANNONCINI WITH CUSTARD are particularly suitable on Sundays or as tea pastries.
Ingredients for the CUSTARD:45 g corn starch 500 g milk90 g sugar3 egg yolkslemon zest (whole)
Ingredients to make PUFF PASTRY1 puff pastry roll (rectangular)4 tablespoons sugar2 tablespoons icing sugar1/2 glass of water
PreparationWith strips of parchment paper (or aluminum) form rolls about 2 cm wide in diameter. Open the roll of puff pastry and divide into two and then cut out strips about 1.5 cm wide (length about 10 cm). Roll the strips of puff pastry into the rolls of parchment paper and seal the ends well (to prevent them from opening) by pressing with your fingers. Put them on a baking sheet and brush with water mixed with two tablespoons of sugar. Now sprinkle the cannoncini first with granulated sugar and then with icing sugar. Bake in a preheated oven at 200°C for about 15 minutes, or until golden brown. Then take them out and let them cool completely before stuffing them.
Preparation for the CUSTARD:While the cannoncini cool down well, prepare the CUSTARD: Put the egg yolks in a saucepan and add the cornstarch and sugar. Stir with a whisk. Stir until creamy. Turn on the heat over low heat and pour the warm milk, then stir with a whisk, add the seeds of the vanilla bean and cook over medium-low heat. Cook for about 10 minutes, until the cream becomes firm. Turn off the heat and let cool, covering with plastic wrap to prevent it from crusting on top. When both the cannoncini and the cream are very cold, put the latter in a sac a poche and stuff the cannoncini (in the absence, you can safely use a teaspoon). Sprinkle with icing sugar and voilà, the custard cannoncini will be ready.
I recommend:Cream cannoncini keep a couple of days in the refrigerator.
A quick and easy sweet recipe that of the CANNONCINI WITH PASTRY CREAM.
Very easy to prepare at home, just puff pastry and a little CUSTARD to prepare and bring to the table the cannoncini, a crunchy shell stuffed with soft custard. Almost a classic of pastry, the CANNONCINI WITH CUSTARD are particularly suitable on Sundays or as tea pastries.
Ingredients for the CUSTARD:
45 g corn starch
500 g milk
90 g sugar
3 egg yolks
lemon zest (whole)
Ingredients to make PUFF PASTRY
1 puff pastry roll (rectangular)
4 tablespoons sugar
2 tablespoons icing sugar
1/2 glass of water
Preparation
With strips of parchment paper (or aluminum) form rolls about 2 cm wide in diameter. Open the roll of puff pastry and divide into two and then cut out strips about 1.5 cm wide (length about 10 cm). Roll the strips of puff pastry into the rolls of parchment paper and seal the ends well (to prevent them from opening) by pressing with your fingers. Put them on a baking sheet and brush with water mixed with two tablespoons of sugar. Now sprinkle the cannoncini first with granulated sugar and then with icing sugar. Bake in a preheated oven at 200°C for about 15 minutes, or until golden brown. Then take them out and let them cool completely before stuffing them.
Preparation for the CUSTARD:
While the cannoncini cool down well, prepare the CUSTARD: Put the egg yolks in a saucepan and add the cornstarch and sugar. Stir with a whisk. Stir until creamy. Turn on the heat over low heat and pour the warm milk, then stir with a whisk, add the seeds of the vanilla bean and cook over medium-low heat. Cook for about 10 minutes, until the cream becomes firm. Turn off the heat and let cool, covering with plastic wrap to prevent it from crusting on top. When both the cannoncini and the cream are very cold, put the latter in a sac a poche and stuff the cannoncini (in the absence, you can safely use a teaspoon). Sprinkle with icing sugar and voilà, the custard cannoncini will be ready.
I recommend:
Cream cannoncini keep a couple of days in the refrigerator.
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