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The Cannoncini alla Crema is a typical Piedmontese sweet, incredibly popular in several Northern and Central Italian regions. Entering into an Italian pastry shop is easy to find Cannoncini filled with different pastry creams, but the most popular filling is for sure the Vanilla Pastry Cream. Here the recipe for the delicious Cannoncini!
CANNONCINI SHELLS
The critical problem using pastry dough sheets is keeping them cold: otherwise, the dough will start to lose consistency. So, you want to work quickly and possibly store the pastry 3 minutes (no more of) into the freezer when necessary.
First, crack 1 egg in a bowl and wish until consistent. Then, pour the sugar into another bowl,
Now, roll down the pastry dough sheet 9×9 inches per side on a wooden board.
Then, reduce the sheet into 12 ribbons. After that, Brush the strips with the beaten egg, just a thin film.
FILLING AND SERVING CANNONCINI
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