Ingredients :
500g puff pastry
2 tbsp powdered sugar
1 egg yolk
2 Table spoons of milk
For the filling:
4 egg yolks
120g sugar
1 tbsp flour
300 ml milk
1 pack of vanilla sugar
150 ml whipped cream
Preparation:
Cannoncini:
1. First roll out the puff pastry and cut it into strips of approximately 2 x 20 – 22 cm. Brush the strips with water and wrap each strip around a buttered metal shape.
2. Place the molds spaced apart on a baking tray lined with baking paper and brush them with a mixture of beaten egg yolk, powdered sugar and milk. Bake the molds at 200° Celsius for about 10 to 12 minutes (see puff pastry package).
Then pull the cannoncini from the metal mold.
For the filling:
3. Now whip the cream until stiff.
4. Now whisk the egg yolks with the sugar, add the flour and vanilla sugar and then slowly add the milk, always stirring.
Cook over low heat, stirring constantly, until it becomes a cream (this will take a while, definitely don’t stop stirring otherwise it will be lumpy). Keep tapping the photo to see the rest of the recipe
