To make the custard cream :<\/strong><\/p>\n three\u00a0egg yolks<\/p>\n 3 teaspoons\u00a0(30 g) all-purpose flour<\/p>\n 1\/2 cup\u00a0sugar (100 g)<\/p>\n 1 tablespoon Vanilla extract<\/p>\n 8 ounces\u00a0(235\u00a0mL) milk<\/p>\n To make the cannoncini :<\/strong><\/p>\n 1\u00a0defrosted sheet puff pastry (about\u00a08 oz, 225 gr)<\/p>\n 1\/2 cup\u00a0(50 g) sugar<\/p>\n 1\u00a0egg (for egg wash) (egg wash)<\/p>\n to be decorated with powdered sugar<\/p>\n Continue Reading in next page<\/strong><\/em><\/p>\n To begin, make the custard cream (crema pasticcera):<\/p>\n Warm the milk until it is hot (not boiling).<\/p>\n Whisk the egg yolks, sugar, vanilla extract, and flour together in a medium-sized pan until the mixture is light and fluffy.<\/p>\n While whisking, add the milk a little at a time, making sure there are no lumps.<\/p>\n Set the pan over medium heat and keep stirring it until it starts to slowly boil.<\/p>\n The cream will get thicker, so don\u2019t let it get stuck to the bottom. Turn down the heat and cook for a few more minutes, until the sauce is as thick as you want it to be.<\/p>\n Pour the cream into a glass bowl, cover it with plastic wrap, and let it cool down. Put it in the fridge for at least an hour.<\/p>\n For the horns of pastry:<\/p>\n Preheat the oven to 400\u00b0F (200\u00b0C).<\/p>\n Sprinkle sugar on the counter and the puff pastry, then roll it out into a 9-by-12-inch rectangle.<\/p>\n Cut into 12 stripes (about 1 inch thick). Cut the dough into three pieces, and then cut each piece into four strips.<\/p>\n Roll each piece into a horn shape (conical in shape). The pastry must touch (about half of the length).<\/p>\n Place the seam side down on a baking sheet covered with parchment paper.<\/p>\n Mix together one egg and a tablespoon of water. The egg wash should be used to lightly coat each pastry cone.<\/p>\n Make sure the egg wash doesn\u2019t get on the mold. It will be harder to get the baked pastry horn out of the mold.<\/p>\n Bake at 400\u00b0F (200\u00b0C) for 15\u201320 minutes, or until the top is golden.<\/p>\n Let them cool for a few minutes, then carefully take them out of the mold.<\/p>\n If the pastry sticks to the mold, gently press it in (to make the circumference smaller) and turn it inside the pastry until it comes off.<\/p>\n Fill with cream before serving.<\/p>\n If desired, top with powdered sugar and serve.<\/p>\nINSTRUCTIONS :<\/h2>\n