To make the custard cream :
three egg yolks
3 teaspoons (30 g) all-purpose flour
1/2 cup sugar (100 g)
1 tablespoon vanilla extract
8 ounces (235 mL) milk
To make the cannoncini :
1 defrosted sheet puff pastry (about 8 oz, 225 gr)
1/2 cup (50 g) sugar
1 egg (for egg wash) (egg wash)
to be embellished with powdered sugar
To start, make the custard cream (crema pasticcera):
Heat the milk till it’s sizzling (not boiling).
Whisk the egg yolks, sugar, vanilla extract, and flour collectively in a medium-sized pan till the combination is mild and fluffy.
Whereas whisking, add the milk somewhat at a time, ensuring there are not any lumps.
Set the pan over medium warmth and hold stirring it till it begins to slowly boil.
The cream will get thicker, so don’t let it get caught to the underside. Flip down the warmth and cook dinner for just a few extra minutes, till the sauce is as thick as you need it to be.
Pour the cream right into a glass bowl, cowl it with plastic wrap, and let it settle down. Put it within the fridge for a minimum of an hour.
For the horns of pastry:
Preheat the oven to 400°F (200°C).
Sprinkle sugar on the counter and the puff pastry, then roll it out right into a 9-by-12-inch rectangle.
Minimize into 12 stripes (about 1 inch thick). Minimize the dough into three items, after which lower every bit into 4 strips.
Roll every bit right into a horn form (conical in form). The pastry should contact (about half of the size).
Place the seam aspect down on a baking sheet lined with parchment paper.
Combine collectively one egg and a tablespoon of water. The egg wash needs to be used to flippantly coat every pastry cone.
Be certain that the egg wash doesn’t get on the mould. Will probably be more durable to get the baked pastry horn out of the mould.
Bake at 400°F (200°C) for 15–20 minutes, or till the highest is golden.
Allow them to cool for a couple of minutes, then fastidiously take them out of the mould.
If the pastry sticks to the mould, gently press it in (to make the circumference smaller) and switch it contained in the pastry till it comes off.
Fill with cream earlier than serving.
If desired, prime with powdered sugar and serve.