{"id":658,"date":"2024-11-10T13:42:31","date_gmt":"2024-11-10T13:42:31","guid":{"rendered":"https:\/\/esfriv.com\/?p=658"},"modified":"2024-11-10T13:42:31","modified_gmt":"2024-11-10T13:42:31","slug":"stuffed-cannoncin","status":"publish","type":"post","link":"https:\/\/esfriv.com\/?p=658","title":{"rendered":"STUFFED CANNONCIN"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Ingredients:<\/strong><\/h2>\n\n\n\n<p>To make the custard cream (Cream Pastesera):<br>three egg yolks<br>three tablespoons (30 g) all-purpose flour<br>1\/2 cup (a hundred g) sugar<br>1 teaspoon vanilla extract<br>eight ounces (235 ml) of milkFor the cannon:<br>1 sheet of puff pastry, thawed (approximately eight ounces, 225 grams)<br>1\/four cup (50 g) sugar<br>1 egg (for egg wash)<br>powdered sugar for garnish<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Instructions:<\/strong><\/h2>\n\n\n\n<p>-Begin through making custard cream:Heat the milk till hot (now no longer boiling).<br>-In a saucepan, whisking egg yolks, sugar, vanilla extract, &amp; 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.<br>-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 &amp; let cold .Permit cool for at least one hour.<br>-About dough cone: Preheaat oven 200\u00b0C (400\u00b0F).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).<br>-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.<br>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<br>Enjoy!<\/p>\n\n\n\n<p><strong>Enjoy!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: To make the custard cream (Cream Pastesera):three egg yolksthree tablespoons (30 g) all-purpose flour1\/2 cup (a hundred g) sugar1&hellip;<\/p>\n","protected":false},"author":1,"featured_media":659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[13,12,6,9,7,8,14,10,11],"class_list":["post-658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheese","tag-food","tag-italian","tag-pasta","tag-pizza","tag-potatoes","tag-viral","tag-yum"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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