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.