Vanilla cream rolls

 

INGREDIENTS:

YIELD: 12 cannoncini

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

PREPARATION:

Start by preparing the custard cream (crema pastiera):

Warm up the milk until hot (not boiling).

In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy. 

Add the milk some at a time while whisking, making sure there are no lumps.