Cannoncini

I can hear you already going what on earth is that?????





Well.....If words like “cannoncini ” make you think, “Ew, weird, clicking away now." Don’t–click away!




Avoiding things that sound weird will keep you from enjoying things that taste amazing.





So onto the recipe...

 

First things first

Ready rolled Puff Pastry
Crema Pasticcera
Caster sugar
Icing sugar
Cold water
Crema Pasticcera
500 g / 1 lb Whole milk
½ Vanilla pod
4 Egg yolks
120 g / 5 oz Caster sugar
50 g / 2 oz Flour
 

 

                                                                                                                                                                Second things steps...

 

First of all prepare the Crema Pasticcera. In a saucepan, bring the milk slowly to the boil with the vanilla pod. Allow to cool slightly and remove the vanilla pod, scraping the seeds back into the milk. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some clingfilm over the surface and chill. The clingfilm will prevent a skin from forming.
With a pointed knife cut the puff pastry sheet lengthways into about 1-cm ribbons. Wind each pastry ribbon around a cream horn tin starting at the tip, slightly overlapping along the edge. Place on a baking sheet and chill for about 30 minutes. Brush every pastry horn with cold water, and sprinkle with caster sugar. Bake in a preheated oven at 200 for about 12 minutes until crisp and golden. Allow to cool then carefully remove the fins. Cool on a wire rack. Pipe some Crema Pasticcera inside the pastry horns and dust with icing sugar. 
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...

The above picture came from me and the recipe came from italy foods


Enjoy !!


Love, Kiolbasa Style