{"id":14260,"date":"2025-10-28T21:46:27","date_gmt":"2025-10-28T21:46:27","guid":{"rendered":"https:\/\/dejunair.com\/?p=14260"},"modified":"2025-10-28T21:46:28","modified_gmt":"2025-10-28T21:46:28","slug":"stuffed-cannoncin","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=14260","title":{"rendered":"STUFFED CANNONCIN"},"content":{"rendered":"\n<p><a href=\"https:\/\/twitter.com\/intent\/tweet?text=STUFFED+CANNONCIN&amp;url=https%3A%2F%2Fmedorecipes.t-hch.com%2Fstuffed-cannoncin%2F&amp;via=\"><br><\/a><a href=\"mailto:?subject=STUFFED%20CANNONCIN%20BODY=I%20found%20this%20article%20interesting%20and%20thought%20of%20sharing%20it%20with%20you.%20Check%20it%20out:%20https:\/\/medorecipes.t-hch.com\/stuffed-cannoncin\/\"><\/a><a href=\"javascript:if(window.print)window.print()\"><\/a><a href=\"https:\/\/medorecipes.t-hch.com\/stuffed-cannoncin\/#\"><\/a><\/p>\n\n\n\n<p>Ingredients:<br>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<br>Preparation:<br>-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<\/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 teaspoon&hellip;<\/p>\n","protected":false},"author":2,"featured_media":14261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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