Vanilla cream rolls

INGREDIENTS

For the custard cream (crema pastiera):

• 3 egg yolks
• 3 tablespoons (30 gr) of all-purpose flour
• 1/2 cup (100 gr) of sugar
• 1 teaspoon of vanilla extract
• 8 oz (235 ml) of milk

For the cannoncini:

• 1 sheet of puff pastry, defrosted (about eight oz, 225 gr)
• 1/4 cup (50 gr) of sugar
• 1 egg (for egg wash)
• powdered sugar to enhance

INSTRUCTIONS

Start via getting ready the custard cream (crema pastiera):
Warm up the milk till warm (not boiling).
In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, till mild and fluffy.

Add the milk some at a time whilst whisking, making certain there are no lumps.

Enjoy.

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