Once baked, let the Cannoncini cool down 10 minutes, then remove the molds twisting and pulling very gently.
Store the Cannoncini horns into a box up to 2 days, then fill them just before serving.
Pour the cream into a pastry bag then fill the Cannoncini, and serve immediately!
To Make this Recipe You’Il Need the following ingredients:
To make the custard cream (Cream Pastesera):
° Three egg yolks
° Three tablespoons (30 g) all-purpose flour
° 1/2 cup (a hundred g) sugar
°1 teaspoon vanilla extract
° Eight ounces (235 ml) of milkFor the cannon:
° 1 sheet of puff pastry, thawed (approximately eight ounces, 225 grams)
° 1/four cup (50 g) sugar
° 1 egg (for egg wash)
° Powdered sugar for garnish
You can find a copy of this recipe on the next page. Enjoy!
HOW TO MAKE CANNONCINI:
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