Vanilla cream rolls
Ingredients:
Yield: 12 Canoncini
For the custard cream (crema pastiera):
3 egg yolks
3 tablespoons all-purpose flour (30 g)
1/2 cup sugar (100 g)
1 teaspoon vanilla extract
8 oz (235 ml) milk
For the canoncini:
1 sheet of pastry, thawed (about 8 oz, 225 g)
1/4 cup (50 g) sugar
1 egg (for egg wash)
For powdered garnish Sugar
Vanilla cream rolls
Preparation:
Start by preparing the custard cream (crema pastiera):
Heat the milk until hot (do not boil).
In a medium skillet, whisk the egg yolks, sugar, vanilla extract, and flour until light and fluffy.
Add milk little by little, stirring to avoid lumps.