Cannoncini recipe with wine cream by of 07-10-2013 [Updated on 24-05-2016]
Hello friends, here I am back home after spending a beautiful weekend in Amsterdam, a city that I liked very much, for its green spaces, cycle paths, Renaissance buildings, houses on the river and all its alleys with small boutiques and little shops full of souvenirs, a really nice city that I recommend to visit. But let's move on to this Monday's recipe, I had spotted these Cannoncini with wine cream on the number of modern cuisine a few months ago and as soon as I got the inspiration, I prepared them to serve as a dessert at the end of lunch. The original recipe of these cannoncini involved the use of the brachetto which I replaced with a fragolino wine and chopped almonds instead of the one with pistachios, I also added a pinch of red coloring in the cream to make it more pink but you can calmly to do without. Clearly, the puff pastry cannons are also suitable for salty fillings, just brush them with a little milk and then use the filling you prefer. I salute you and get back to work, even if my head is already out for another weekend: P
How to make cannoncini with wine cream
Start by preparing the wine cream
Beat the egg yolks with the sugar, then add the cornstarch and mix until creamy
Add the fragolino thinly then cook the cream until it reaches the boiling point.
Turn off, add a little red food coloring and let cool
Cut the dough into strips about m3 / 4 mm wide
Brush the central part of the writing with a little milk or beaten egg
then take one strip at a time, wrapping them on the appropriate tubes and slightly overlapping them, one on top of the other.
Use high strips to create seams
Place the cannoncini on a baking sheet lined with parchment paper Brush the cannoncini obtained with milk, sprinkle with granulated sugar and bake at 200 ° for 15/20 minutes
Let the cannoli cool, then remove them from the molds
Put the wine cream in a pastry bag and stuff
Pass the ends in the chopped pistachios