Cannoncini stuffed with Italian cream (puff pastry horns)
✅Ingredients
4 to 6 eggs separated (yolks from whites)
1 tablespoon of corn starch
100g of sugar
3 dl of milk
1 teaspoon of vanilla essence/flavor
400 g of puff pastry (can be purchased)
✅Preparation
Start by beating the egg whites until stiff and set aside.
Mix the corn starch with the egg yolks, sugar and a little cold milk in a saucepan. When the mixture is homogeneous, gradually add the rest of the milk and boil very gently, stirring constantly with a spoon of floss sticks, and boil lightly.
Add spoonfuls of the reserved firm whites, and continue cooking until light and creamy. Remove from the heat, add the vanilla essence and let cool.
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