- Ingredients :
+For the pastry cream
°250 g whole milk
°3 egg yolks
°40 g cornstarch
°100 g sugar
°1 teaspoon vanilla extract
+For rolls of puff pastry 1 roll of pure butter puff pastry: 50 g white sugar – 1 egg yolk to brown
*Preparation of the pastry cream
Pour the milk into a saucepan.
In a bowl, break the eggs and whisk them with the cornstarch.
Pour over the milk with the vanilla and sugar. Put on the heat and whisk until you get a thick cream.
Remove from the heat, pour the cream into a bowl, then film flush with the cream with food film. Store chilled for cream to cool.
For small cannons based on puff pastry
Preheat the oven to 200°.
Sprinkle with a little sugar on the counter and on the puff pastry. Then cut into 10 strips of 1 cm wide.
Roll each strip onto a tube-shaped mould. The dough should overlap as shown in the photo.
Place on a baking sheet lined with parchment paper.
Lightly whisk the egg yolk, brush each cone with a brush.
Bake for about 20 minutes in a 185° oven until the top is golden brown. Keep a close eye on the cooking as it can brown quickly.
Let them cool for a few minutes and gently remove the flaky pastry tubes. This is the most delicate step in the recipe. I helped myself from the tip of a knife;
Fill a socket pocket with a fluted socket. Fill the puff tubes with cream. I have placed slices of candied cedrat on each cannoncini.
Enjoy !
