Italian Cream Stuffed Cannoncini

Ingredients:

Custard cream (crema pasticcera):

• 8 ounces (235 ml) milk
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 3 tablespoons (30 grams) all-purpose flour
• 1 teaspoon vanilla extract

Cannoncini:

• 1/4 cup (50 grams) sugar
• 1 sheet puff pastry, defrosted (about 8 ounces, 225 grams)
• Powdered sugar for decoration
• 1 egg (for egg wash)

Instructions:

Custard cream (crema pasticcera):

1. Heat the milk (do not boil) until hot.
2. Whisk egg yolks, sugar, vanilla extract, and flour in a medium saucepan until light and fluffy. Gradually add the milk while whisking until smooth.
3. Place the saucepan over medium heat and continue stirring until the mixture starts to thicken. Reduce heat and cook for a few more minutes until desired consistency is reached.
4. Transfer the cream to a glass bowl, cover with cling wrap, and let it cool. Refrigerate for at least 1 hour.

Baked pastry horns:

1. Preheat the oven to 400°F (200°C).
2. Sprinkle some sugar on a countertop. Roll out the pastry on the countertop to approximately a 9 x 12-inch rectangle. Cut the rectangle into about 1-inch wide (12 pieces) strips.
3. Roll each strip around a horn-shaped mold, overlapping to cover about half of its length. Place the rolled strips, seam-side down, on a baking sheet lined with parchment paper.
4. Whisk one egg with a tablespoon of water, then lightly brush each pastry cone with the egg wash.
5. Bake the pastry horns in the preheated oven for 15 to 20 minutes until golden on top.
6. Remove from the oven and let the cream horns cool for a few minutes before gently removing them from the molds. If the pastry sticks to the mold, gently twist it inside the pastry until the horn releases.

Enjoy your delicious Italian cream stuffed cannoncini!