This recipe begins by preparing a custard cream, known as “crema pasticceria” or “crema pastiera” in Italian. It’s a smooth, sweet, and velvety custard made with egg yolks, sugar, flour, vanilla extract, and milk. The custard is gently cooked on the stovetop until it thickens to a rich and creamy consistency.
Ingredients:
- 3 egg yolks
- 3 tablespoons (30g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla extract
- 8 oz (235 ml) milk
Cannoncini:
Ingredients:
- 1 sheet of puff pastry, defrosted (about 8 oz, 225g)
- 1/4 cup (50g) sugar
- 1 egg (for egg wash)
- Powdered sugar (for decoration)
see continuation on next page
