Cannoncini with vanilla cream

Ingredients for 4 servings:

• 500 g puff pastry
• 2 tbsp powdered sugar
• 1 egg yolk
• 2 tbsp milk
• 4 egg yolks
• 100 g sugar
• 1 tbsp flour
• 250 ml milk
• 1 packet of vanilla sugar
• 100 ml whipped cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Italian pastries – specialty

Cannoncini: Roll out the puff pastry and cut into strips measuring approximately 2 x 20-22 cm and brush with water. Wrap each strip around a buttered metal baking dish (a curl dish). Place at intervals on a baking sheet lined with baking paper and brush with a whisked egg yolk, powdered sugar, and milk mixture. Then bake at 200°C for approximately 12 minutes (see puff pastry package). Remove the cannoncini from the metal dish. Filling: Whip the cream until stiff peaks form. Whisk the egg yolks with the sugar, add the flour and vanilla sugar, and then slowly add the milk while stirring. Heat gently over low heat, stirring constantly, until creamy (this will take a while; don’t stop stirring, or it will clump). Cool while stirring constantly. Now fold in the whipped cream. Transfer the cream to a piping bag and fill the cannoncini.