A sheet pastry dough; measure 9X9-inches square.
12 Cannoncini molds.
200 grams.Of caster sugar.
Pastry Cream Ingredients:
4 large egg yolks
200 ml.Of whole milk.
45 ml.Of heavy cream.
70 grams.Of caster sugar.
25 grams.Of cornstarch.
Lemon Zest, I used a quarter lemon.
vanilla extract; half a small spoon.
THIS IS HOW TO MAKE THE ICE CREAM WITH PASTRY:
Pour the milk into a large saucepan along with the heavy cream, the lemon peels, and the vanilla essence and bring to a simmer.
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.
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.
The hot milk and cream infusion (without the lemon peels) should be added at this stage and whisked until well incorporated.
Finally, pour the mixture back into the saucepan and cook it over medium heat, stirring constantly, until it becomes thick, for about 5 minutes.
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.
AND TO MAKE THE SHELLS OF CANNONCINI, FOLLOW THESE TWO EASY STEPS:
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.
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.
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