Crispy and buttery puff pastry cannoncini (horns) filled with velvety and wealthy custard cream
And I don't mean any random dessert but a crispy and buttery puff pastry shell exploding with wealthy and sinfully creamy custard. Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make leangs easier), and oh-so pretty.
Take a look!
It goes without saying that I love custard cream. You probably have guessed it by the many recipes with cream on the blog. Fruit and custard tart, torta della nonna, my strawberry rose tart, cream-filled frittelle, strawberry and cream bars, berry meringue cups ... and so many others that I can't even remember.
What's not to love about vanilla flavored and dense cream, wrapped in a buttery and crispy pastry?!? Mouthwatering and consolationing, especially on cancient winter days. Yes, even here in Southern Calwhetherornia we've had, strangely enough, a bit of winter showing this year!
In nowadays's recipe, I used frozen puff pastry. And all I did was rolling the pastry out sprinkle with a small sugar (for additional crunchiness), cut in strips and roll around the mancient. You can see in my video, how easy is to make these horns:
Piece of cake, right?!?
Fill with the cream and don't forget to sprinkle with powdered sugar. Heavenly :)
INGREDIENTS:
YIELD: 12 cannoncini
For the custard cream (crema pasticcera):
- 3 egg yolks
- 3 tablespoons (30 gr) of flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla additionalct
- 8 oz (235 ml) of milk
- 1 sheet of puff pastry, defrosted
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate
For the cannoncini:
Fill with the cream right before serving.
Sprinkle with powdered sugar whether you like and endelight!
){kind=link}
0 Comments