This recipe is a standard dessert in Piedmont and is very popular in many important areas of northern Italy. It’s easy to spot Italian pastry shop Cannoncini filled with exclusive pastry creams, but the most famous filling is the vanilla pastry cream.
+To make custard cream (Cream Pastesera):
Eight ounces (235 ml) of milk
1 tsp vaniilla extract
3 egg yolks
3 tsps (30 g) all-purpose flour
Half a cup (one hundred grams) of sugar
1 egg (for washing eggs)
1/4 cups (50 g) sugar
1 sheet of puff pastry, thawed (about eight ounces, 225 grams)
icing sugar for decoration
- To prepare:
First make the pastry cream:Heat the milk until it is hot (it is no longer boiling).Whisk egg yolks, / sugar, / vanilla extract & flour in a pan To foamy, adding a some milk and stirring .and be careful not to clump, in addition, put the pan on the fire and continue to stir until it boils. Be careful not to leave it stick to background Reduce heat & cookingfor another 2 minutes until it reaches desired thickness Pour cream into a glass bowl, cover with plastic wrap and let cool Let cool for at least one hour around dough cone: Preheated oven 200° C (400°F), sprinkle with table sugar and puff pastry, roll into a rectangle about 30 x 30 cm, and cut 12 slices (about 1 inch A smooth way to do this: reduce the dough into 3 parts, after which each component into 4 strips, pass each slice in the form of a trumpet (cone), the dough should overlap (about half the length). Place them on a baking sheet lined with parchment paper (leave strips).flipping over the eggs with a teaspoon of water, gently brushing each cone with a crushed egg.
Making eggs from mold, this will make it difficult to remove cone from mold after baking Bake at 400°F (200°C) for 15-20 minutes until surface is golden brown Let cool for a few minutes Remove from pan slightly, if sticking Dough with the mold, you can push the mold down a little (to reduce the circumference) and gently turn the dough until it pops, pouring the cream over it before Sprinkle with powdered sugar and taste