Ingredients
For the custard cream (crema pastiera):
3 egg yolks
3 tablespoons 30 gr of all-purpose flour
1/2 cup 100 gr of sugar
1 teaspoon of vanilla extract
8 oz 235 ml of milk
For the cannoncini:
1 sheet of puff pastry defrosted (about 8 oz, 225 gr)
1/4 cup 50 gr of sugar
1 egg for egg wash
powdered sugar to decorate
Instructions
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