Puff pastry filled with vanilla cream

by Tuesday, April 15, 2014
Recipe created by star chef Herbert Hintner of South Tyrolean restaurant Zur Rose in eppan for Cookbook "quick Recipes Stuffer for puff pastry, focaccia and pizza "

For 4 people

Fix: media

Preparation time: 2 hours

Puff pastry filled with vanilla cream



280 g puff pastry Stuffer

Vanilla cream

100 g strawberries

Egg to brush the pastry


Vanilla cream

.25 l of milk

250 g whipping cream

90 g sugar

50 g egg yolk

10 g potato starch

3 gelatin sheets

1 vanilla pod



A poem for gourmets

1 Cut the pastry in the direction of the length, in wide stripes

ca. 1 cm.

2 Roll the strips on cilinders for cannoli, overlapping slightly the

flaps of dough.

3 Brush with egg.

Bake in preheated oven at 180 ° C for approx.. 10 minutes.

4 Meanwhile Boil the milk with the vanilla pod. In a separate pan

mix the egg yolk, sugar and potato starch. Let soften

the leaves of gelatine in cold water. Pour the boiled milk on dough

and, stirring, also built-in gelatine. Replace all

over heat until the cream begins to thicken. Let cool

the cream in the refrigerator, mixing occasionally. Assemble the

whipped cream and pour the cream carefully.

5 Carefully remove the cannoli from the cylinders and let them cool.

6 Stuffed cannoli with vanilla cream and garnish with strawberries.



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