Italian Cream Stuffed Cannoncini (Page 2 ) | February 25, 2025

Annonce:

Make the Custard Cream:
Warm the Milk: In a small saucepan, heat the milk over medium-low heat until it’s warm (not boiling).
Prepare the Egg Mixture: In a bowl, whisk together the egg yolks, sugar, vanilla, and flour until light and smooth.
Combine with Milk: Gradually pour the warm milk into the egg mixture while stirring constantly to prevent curdling.
Thicken the Custard: Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously until it thickens to a creamy, custard consistency (about 5-7 minutes).
Chill: Remove from heat, transfer to a bowl, cover with plastic wrap, and refrigerate for about an hour to cool.
Prepare the Puff Pastry Horns:
Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll and Cut Puff Pastry: On a lightly sugared surface, roll out the puff pastry to a 9×12-inch rectangle. Cut it into 12 equal strips.
Wrap Pastry on Molds: Take each strip and wrap it around a horn mold, overlapping slightly as you go. Place on the baking sheet seam-side down.