Ingredients
- 300 g milk
- 100 g sugar
- 30 g cornstarch
- 4 pcs egg yolks
- 1 pc pack of puff pastry spread out rectangular
- butter
- hazelnuts
For the recipe of cannoncini with cream, cut the puff pastry into 10 long strips 2 cm wide. Butter 10 molds for cannon; moisten the pasta strips with a little water and wrap them around the molds, slightly overlapping each turn. Pass the cannoncini in 30 g of sugar and place them on a baking sheet covered with baking paper. Bake them in the oven at 190 ° C for about 10 minutes, then remove them from the molds and let them cool.
For the cream: Heat the milk. Beat the egg yolks with corn starch and 70 g of sugar; pour the hot milk over it and cook for 5-6 minutes, stirring with a whisk. Let the cream cool in a bowl, covered in contact with the film. Transfer the cream into a pastry bag and distribute it inside the cannoncini. Serve them with chopped hazelnuts.
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