Where I am going on holiday at the sea, there is a bakery that sells both wholesale and retail: they make pastries, and their pride and joy are the kisses of Western Liguria! But one of their products that I appreciate most are the cannoli cream "butter"! Oh ..... to see if we call it "butter cream" would be heresy ..... in fact I have developed consciousness (especially in recent years in which I am passionate about the kitchen!) That butter on that white cream , soft texture and soft, can not there be even a shadow ...... in favor of vegetable and so on ..... but in the end .... better not to investigate! Also because I'm fond of those cannoli since I was little! And every summer, when I go to sea ... to take a detour in a tray of pastry cannoli I did not remove the no! What a satisfaction nell'affondare teeth into the crispy sweet pastry, and then get to the cream ..... and then lick their lips??
you've made me want eh!
Well, the cream is not just that ....... but it is very good!
Excellent for stuffing, even cakes look like the paradise!
and to dedicate a unique Sweet Moment!
CREAM IN BUTTER CANNOLI
Ingredients
• cannolini of dough (I have them prepared with the pastry Lory of poor or if you want you can prepare the fake Browse posts by Adriano or even by a sheet normal)
• 2 packets of vanilla pudding sugar • 5 tablespoons
di zucchero + 150 gr
• 750 ml di latte
• 250 gr di burro
Preparazione
Preparare il budino aggiungendo il latte e i 5 cucchiai di zucchero, e lasciare intiepidire, quindi montare con le fruste il burro e i 150 gr di zucchero. Amalgamare i due composti, quindi usare per farcire a piacere cannoli (con l’ausilio di una sac a poche), o torte e pandispagna.
Ovviamente con questi dolcetti partecipo al dolcissimo e coccoloso
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