In today’s recipe I used frozen puff pastry.
And the only thing I did was roll out the dough, sprinkle with a little sugar (to make it crispier), cut it into strips and roll it around the pan.
Cannoncini filled with Italian cream (Puff pastry horns)
YIELD 12
PREP TIME 20 Min
COOK TIME 25 Min
DOWNTIME 1 hour
TOTAL TIME 1 H and 45 M
Crispy and buttery puff pastry cannoncini filled with a rich, velvety pastry cream
INGREDIENTS
For the custard:
3 egg yolks,
3 tablespoons (30 g) plain
flour, 1/2 cup (100 g) sugar
, 1 teaspoon vanilla
extract, 8 oz (235 ml) milk
. For the cannoncini
, 1 sheet puff pastry, thawed (about 8 oz, 225 g)
1/4 cup (50 g) sugar
1 egg (for beating eggs)
confectioners’ sugar for garnish
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