+For the pastry cream
°3 egg yolks
°3 tablespoons (30 g) all-purpose flour
°1/2 cup (100g) sugar
°1 teaspoon vanilla extract
°8 oz (235 ml) milk
+For the cannoncini
°1 sheet of thawed puff pastry (about 8 oz, 225 g)
°1/4 cup (50 g) sugar
°1 egg (for egg wash)
°powdered sugar to decorate
Heat the milk until it is hot (not boiling).
In a medium sized skillet, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
Whisk in the milk one at a time, making sure there are no lumps.
Place the saucepan over medium heat and stir continuously until it comes to a slow boil. The cream will thick, so be careful not to let it stick to bottom.
Lower the flame and cook for a few more minutes, until you reach the desired thickness.
Pour the cream into a glass bowl, cover with plastic wrap and let cool. Refrigerate for at least an hour.
For the pastry horns:
Preheat oven to 400°F (200°C).
Sprinkle a little sugar on the counter and on the puff pastry and roll it out into a rectangle about 9 by 12 inches.
Cut into 12 strips (about 1 inch thick). Simple way to do it: cut the dough into three parts, then each part into four strips.
Roll each strip on a horn mold (conical shape). The dough should overlap (about half the length).
Place on a parchment-lined baking sheet with the side (strip end) down.
Beating an egg with a tsp of water. Lightly brush each cone of dough with the egg cream.
Be sure to keep the egg away from the pan. It will be more difficult to remove the pastry horn from the mold once baked.
Bake in 400°F (200°C) oven for about 15-20 minutes until top is golden brown.
Let them cool for a few minutes and carefully remove them from the mold.
If the dough sticks to the pan, you can press down a bit in the pan (to reduce the circumference) and flip it very gently inside the pastry until it comes loose.
Before serving, garnish with cream using a pastry bag. Sprinkling with powder sugar if desir and enjoy!