Medium difficulty – Preparation 35 minutes – Cooking 35 minutes
A rectangular roll of puff pastry | 6 egg yolks | 500 ml of fresh cream | 150 g of granulated sugar | 3 spoons of limoncello | 45 g of corn starch | 45 g of 00 flour | A cup of milk
1. We heat the cream inside a saucepan. In the meantime, beat the egg yolks with the sugar in a small bowl. We add the well-sifted flour and starch and knead carefully. We combine the cream flush (now almost boiling), stirring constantly with a wooden spoon.
2. To prevent the cream from sticking and burning, we wash the saucepan and put it back on the fire. Let’s pour the cream, passing it through a sieve, in order to eliminate any lumps of flour or starch.
3. Slowly bring to a boil, stirring first with a wooden spoon and then with a hand whisk. Be careful while turning the cream, as it could stick along the edges of the pan and burn.
4. Let it cook on a very low flame and stir frequently until it becomes very dense and free of flour aftertaste. We pour the limoncello and turn it well.
5. Let it cool as quickly as possible in a bain-marie of water and ice. Meanwhile, roll out the puff pastry and cut it into strips about 2 cm wide by about twenty in length.
6. We butter metal torches and roll the puff pastry overlapping the strips slightly. Brush them with milk and bake at 200 ° C for about 15 minutes.
7. Once golden, let them cool a little and remove the cannoli. When they are completely cold, stuff them with the limoncello cream.