Puff pastry cannoli with custard cream

By GialloZafferano · 50 min

Ingredients

Instructions

1. Make the custard first: heat the milk in a small saucepan until just about to boil.
2. In another pan, mix the egg yolks and sugar with a spatula until smooth, then add the cornstarch and mix again until fully incorporated.
3. Add the vanilla extract.
4. Whisk a little of the hot milk into the egg mixture to temper it, then pour in the rest of the milk and mix.
5. Return to low heat and bring to a boil, stirring often.
6. Remove from heat and pour the cream into a shallow, wide dish. Cover it directly with plastic wrap, let it cool at room temperature, then refrigerate for at least 1 hour.
7. Cut 1/2-inch strips from the puff pastry rolls to get 32 cannoli.
8. Wrap each strip around a 1/2-inch oven-safe cannoli cylinder, pressing the dough firmly and sealing the ends lightly.
9. Dust the tops with powdered sugar.
10. Bake in a conventional oven preheated to 390°F for 15 minutes, then switch to grill mode for 3 to 5 minutes until golden brown.
11. Let the pastries cool, remove the cylinders and place the shells on a tray.
12. Fill the shells with the custard, using a piping bag without a nozzle.
13. Seal the ends by dipping them in hazelnut flour.

Summarized from GialloZafferano's video. Watch it for the details.

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