Canonchini stuffed with Italian cream


+ To prepare the custard cream

°3 egg yolks

° 3 tablespoons (30 g) all-purpose flour ° 1/2 cup (100 g) sugar

° 1 teaspoon of vanilla extract

° 8 ounces (235 ml) of milk

+ for cannon

° 1 sheet of puff pastry, thawed (about 8 ounces, 225 grams)

°1/4 cup (50 g) sugar

°1 egg (for washing eggs)

° powdered sugar for decoration


Start preparing the custard cream: heat the milk until hot (not boiling), in a medium saucepan, whisk the egg yolks, sugar, vanilla concentrate and flour until light and smooth, add a little milk all at once, ensuring there Turn on the heat and let it cook for a few more minutes, until it reaches the ideal strength, empty the cream into a glass holder, cover with plastic wrap and allow to Refrigerate somewhere about 1 hour, and for good baked pods: Heat grill to 200°C, sprinkle a little sugar on counter and on puff cake and roll to a square about 9 x 12 inches. Cut into 12 slices (about 1 inch thick).into four pieces, wrap each strip in the shape of a bugle (molded in a conical shape). It should cover the cake (about a large part of the length), then spread it on a baking tray lined with parchment paper with side (the end of the strip) facing down, & beat 1 egg with 1 t of water. Sweetly brush every piece of cake with beaten egg, trying to get eggs out of shape. This will making it difficult to remove the cake pod from form Once it's prepared Heat it at 400 F (200 C) for 15-20 minutes until it sparkles on top, let it cool for a few moments and then gently shake it off the form. If the batter sticks to the shape, you can press down on the shape a little (to make the circumference more modest) and gently flip it inside the baked goods until they pop. guide bag. Sprinkle with powdered sugar assuming you like it, and Enjoy !

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