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
Preparation time: 2 hours
Puff pastry filled with vanilla cream
280 g puff pastry Stuffer
100 g strawberries
Egg to brush the pastry
.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.