Ingredients :
- To make the custard cream (Cream Pastesera):
- three egg yolks
- three tablespoons (30 g) all-purpose flour
- 1/2 cup (a hundred g) sugar
- 1 teaspoon vanilla extract
- eight ounces (235 ml) of milkFor the cannon:
- 1 sheet of puff pastry, thawed (approximately eight ounces, 225 grams)
- 1/four cup (50 g) sugar
- 1 egg (for egg wash)
- powdered sugar for garnish
Instructions :
- -Begin through making custard cream:Heat the milk till hot (now no longer boiling).
- -In a saucepan, whisking egg yolks, sugar, vanilla extract, & flour Until mild also fluffy.Adding a some milk when whipping, take care not to clump.In add, placing pan on heat also continue stirring to it boils.
- -The cream will thick , so be careful not to leave it stick to background.Reduce heat and cooking dinner for another 2 minutes to it reaches the wanted thickness.Pour cream into a glass container, covering with plastic wrapping & let cold .Permit cool for at least one hour.
- -About dough cone: Preheaat oven 200°C (400°F).Sprinkle sugar on the table and puff pastry, then roll it into a rectangle about 30 x 30 cm.Cutting 12 strips (about 1 inch thick). An smooth manner to do this: reduce the dough into 3 parts, after which every component into 4 slices.roll every strip to template horn (cone).The dough should overlap (about semi length).
- -Place on a baking sheet coated with parchment paper with the side (the quit of the strip) dealing with down.Stir eggs with a tsp water.Brushing each cone sweetly with mahsed eggs.
- Making to hold eggs from mold.This will making it difficult to removing cone from mold after baking.Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15-20 minutes until the top is golden brown.Let them cool for a few minutes, then take them out of the pot a little.If the dough sticks to the mold, you can push the mold down a bit (to reduce the circumference) and gently turn in the dough until it pops out.Pour the cream on top before serving.Spread with powder sugar as wanted
Enjoy!
