INGREDIENTS
To make the custard cream :
three egg yolks
3 teaspoons (30 g) all-purpose flour
1/2 cup sugar (100 g)
1 tablespoon Vanilla extract
8 ounces (235 mL) milk
To make the cannoncini :
1 defrosted sheet puff pastry (about 8 oz, 225 gr)
1/2 cup (50 g) sugar
1 egg (for egg wash) (egg wash)
to be decorated with powdered sugar
INSTRUCTIONS :
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