Cannoncini alla Crema is a standard Piedmont dessert very popular in many important regions of northern Italy.Italian cannoncini with its signature baked cream is easy to spot, but the most famous filling is the vanilla ice cream.
* Ingredients:
+ To make custard cream (Pastecera cream):
° Three egg yolks
° 3 teaspoons (30 g) all-purpose flour
° Half a cup (one hundred grams) of sugar
° 1 teaspoon vanilla
• 8 oz (235 ml) milk
° 1 sheet puff pastry, thawed (for eight ounces, 225 grams)
° 1/4 c (50 g) sugar
° 1 egg (for washing eggs)
° icing sugar about decoration
* To prepare:
Start by making custard cream:
Heat the milk until it is hot (no longer boiling).
In a saucepan, whisk the egg yolks, sugar, vanilla extract and flour until fluffy, add a little milk when whisking and be careful not to clump, in addition, put the pan on the fire and continue stirring until it boils. Make sure it doesn't stick to the bottom. Reduce heat and cook dinner for 2 more minutes, untildesired thickness Pour cream into a glass bowl, cover with plastic wrap and let cool for at least 1 hour Around dough cone: Preheated oven at 200°C (400°C) F), sprinkle with table sugar and puff pastry, roll into rectangle about 30 x 30 cm, cut 12 slices (about 1 inch, nice way is to reduce dough by 3 pieces, then reduce each ingredient by 4 strips, pass each slice in a bugle shape (cone), the dough should overlap (about half the length), put it on a baking sheet lined with butter paper (leave the strips). Pour eggs in 1 tsp water, lightly beat each cone to fluffy.
Making the eggs out of the mold, this will make it difficult to remove the cone from the mold after baking Bake at 400 F (200 C) for 15-20 minutes until the surface is golden brown Let it cool for a few minutes Remove it from the pan for a bit, if the dough sticks to the mould, You can move the lid a little (to reduce the circumference) and gently roll the mixture until it breaks, then pour the cream before dusting it with powdered sugar to taste.
Enjoy !
