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Gradually add the hot milk to the egg mixture, whisking continuously to avoid lumps.
Continue whisking until the custard thickens. Remove from heat and let it cool.
Preheat the oven to the recommended temperature for puff pastry.
Roll out the defrosted puff pastry sheet and cut it into strips.
Spread the custard cream along one side of each strip and roll them into cannoncini.
Beat the egg and brush it over the rolled pastries for a golden finish.
Sprinkle sugar on top and bake until the cannoncini are golden brown and puffed.
Allow them to cool, then dust with powdered sugar before serving.
For variations and tips on making cannoncini, here are some ideas:
Flavor Variations: You can infuse the custard cream with different flavors. Try adding lemon zest, orange zest, or even a splash of liqueur like rum or amaretto for a unique twist.
Different Fillings: Instead of just custard, you could fill the cannoncini with whipped cream, chocolate mousse, or even a fruit compote for a fresh take.
Puff Pastry Tips: Make sure your puff pastry is well-chilled before rolling it out
This helps achieve a flakier texture. You can also sprinkle some cinnamon sugar on the pastry before baking for added flavor.
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