Ingredients
- 230 g Rolled puff pastry
- 150 g Sugar
- 80 g Butter
- 20 g Maizeina
- 6 pcs Yolks
- 2 pcs Eggs
- Lemon
Beat the eggs and egg yolks, the grated zest of a lemon and 60 g of juice, 40 g of water, sugar, softened butter and cornstarch in a bowl suitable for a bain-marie. Bring to the bain-marie and cook, stirring, without whipping, until the cream begins to set (about 5 ').
Cut the puff pastry into strips about 2 cm wide; brush them with water and wrap them on the special cones for cannoncini, on the wet side, surmounting the strip on itself by a few millimeters.
Roll the cones under your hands, pressing them on the work surface, to compact the dough. Just wet the cannoncini with a little water and roll them in granulated sugar. Place them on a baking sheet covered with parchment paper and bake them at 200 ° C for 10-12 '.
Fill the cannoncini with the lemon cream, with the help of a parchment paper croissant, and serve garnished with fruit to taste.
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