Cannoncini alla Crema Pasticcera

Cannoncini alla Crema Pasticcera

Cannoncini alla Crema Pasticcera, or Italian pastry cream puffs, is a fun and delicious recipe that combines the softness of puff pastry with the smooth, rich taste of pastry cream. These bread cones are an essential part of Italian cuisine and are popular at parties and gatherings. It’s a fun project to do at home with great results. This is how you bring this Italian cuisine into your kitchen.
Ingredients:
FOR CANNONCINI:
• 1 sheet of puff pastry, frozen
• Egg wash (1 egg beaten with 1 tablespoon of water)
• Powdered sugar for dusting
CREMA PASTICCERA (CREAM PLAIN):
• 2 cups ( ml 480) whole milk
• 1/2 vanilla pod, ground (or 1 teaspoon vanilla extract)
• large egg yolk
• 2/3 cup (130 g) sugar
• 1/4 cup (30 g) all – all purpose flour
• 1/4 cup (30 g) corn starch
Preparation:
1. Preparation of CREMA PASTICCERA:
1. Heat the milk and vanilla pod (or pod) in a medium saucepan over medium heat until it begins to boil. Then remove it from the oven.
2. Beat the egg yolks and sugar in a bowl until light and fluffy. Sift the flour and cornstarch and mix until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
1. Prepare the CREMA PASTICCERA:
1. Heat the milk and vanilla bean (or pod) in a medium saucepan over medium heat until it begins to boil. Then remove it from the stove.
2. Beat the egg yolks and sugar in a bowl until light and fluffy. Sift the flour and cornstarch and mix until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the pot and cook over medium heat, stirring occasionally, until the oil thickens. Once it has thickened, remove it from the heat and let it cool, covering it with plastic wrap to protect the skin. .
2. Roll out the puff pastry on a floured work surface. Cut into pieces about 1 inch wide and 8 inches long.
3. Cover each strip with buttered cannoli, rounding the edges slightly and sealing the ends with some egg white to prevent them from opening.
4. Brush the outside of the starter with egg white to achieve a golden color during baking.
3. TAKE THE CANNONCINI:
1. Place the prepared pipes on a baking sheet.
2. Bake in the preheated oven for about 15-20 minutes or until the dough is golden brown and fluffy.
3. When ready, let it cool for a few minutes, then carefully turn the banana onto the tebes and let it cool completely on a rack.
4. Fill CANNONCINI:
1. When the crema pasticcera and cannoncini have cooled, place the oil in a bag.
2. Place a protective cap on each horn of the noodle and fill completely.
5. WORK:
• Sprinkle powdered sugar over the cannoncini before serving. They are best eaten the day they are made and offer the perfect blend of pistachio bread and whipped cream. Making
Cannoncini alla Crema Pasticcera is a fun way to bring the flavors of Italy into your home. These delicious dishes will impress guests or make any event special. Enjoy the process and delicious results