Ingredients :

For the custard cream 3 egg yolks 3

tablespoons (30 gr) of all-purpose flour 1/2 cup (100 gr) of sugar 1 teaspoon of vanilla extract 8 oz (235 ml) of milk For the cannoncini 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr) 1/4 cup (50 gr) of sugar 1 egg (for egg wash) powdered sugar to decorate

INSTRUCTIONSS

tart by preparing the custard cream (crema pasticcera): Warm up the milk until hot (not boiling). In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy. Add the milk some at a time while whisking, making sure there are no lumps.

Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.

For the pastry horns:

Preheat the oven to 400°F (200°C). Sprinkle

some sugar on the counter and on top of the

puff pastry and roll it out to a rectangle about

9 by 12 inches. Cut into 12 stripes (about 1

inch thick). Easy way to do it: cut the pastry

in three parts, and then each part into four

strips. Roll each strip onto a horn mold

(conical in shape). The pastry has to overlap

(about half of the length). Place on a baking

sheet lined with parchment paper with seem

(end of the strip) side down. Beat one egg

with one tablespoon of water. Brush lightly

each pastry cone with the egg wash. Make

sure you keep the egg wash away from the

mold. It will make it harder to remove the

pastry horn from the mold once baked. Bake

at 400°F (200 °C) for about 15-20 minutes

until golden on top.

Let them cool down for a couple of minutes

and gently remove from the mold. If the

pastry sticks to the mold, you can press in the

mold a little (to make the circumference

smaller) and very gently turn it inside the

pastry until it comes off. Before serving, fill

with the cream using a piping bag. Sprinkle

with powdered sugar if you like,

and enjoy!