ITALIAN CREAM STUFFED CANNONCINI

Instructions:

1. Pour the milk into a large saucepan along with the heavy cream, the lemon peels, and the vanilla essence and bring to a simmer.
2. Preheat the pot over medium heat until the liquid reaches a temperature of 165 to 170 degrees Fahrenheit, then turn off the heat and cover with a lid.
3. Then, beat the yolks and sugar together until light yellow and fluffy, then gradually add the cornstarch, a tablespoon at a time, whisking constantly until the mixture is thoroughly combined.
4. The hot milk and cream infusion (without the lemon peels) should be added at this stage and whisked until well incorporated.
5. Finally, pour the mixture back into the saucepan and cook it over medium heat, stirring constantly, until it becomes thick, for about 5 minutes.
6. Fill a bowl with the pastry cream and cover with plastic wrap until it reaches room temperature, then keep in the refrigerator for up to 48 hours before serving.

The Shells Of Cannoncini:

1. If you’re using pastry dough sheets, the most important thing to remember is to keep them cool; otherwise, the dough will start to lose its consistency.
2. So work fast and keep the pastry in the freezer for no more than 3 minutes (no more than that) if it becomes necessary later on.
3. Try this Italian recipe as soon as you can, and please don’t forget to leave your feedback about it below, this action helps us to improve our cooking skills, and of course, reading your comments makes us very happy!!!