INGREDIENTS

For the pastry cream
3 egg yolks
3 tablespoons (30 g) all-purpose flour
1/2 cup (100 g) sugar
1 teaspoon vanilla extract
8 ounces (235 ml) milk
For the cannoncini
1 sheet puff pastry, thawed (about 8 ounces, 225 g)
1/4 cup (50 g) sugar
1 egg (for egg wash)
powdered sugar, for decorating

INSTRUCTIONS
Start by making the pastry cream (custard):
Heat the milk until warm (not boiling).
In a medium saucepan, whisk together the egg yolks, sugar, vanilla extract and flour until light and fluffy.
Add the milk a little at a time, stirring constantly, making sure there are no lumps.
Place the pan over medium heat and stir constantly until it comes to a gentle simmer. The custard will thicken, so be careful not to let it stick to the bottom. Lower the heat and cook for a couple more minutes, until it reaches the desired consistency. Pour the custard into
a glass bowl, cover with cling film and let it cool. Refrigerate for at least an hour.

For the pastry horns:
Preheat the oven to 200°C (400°F).
Sprinkle a little sugar on the work surface and over the pastry and roll it out into a rectangle about 9 x 12 inches.
Cut into 12 strips (about 1 inch thick). An easy way to do this is to cut the pastry into thirds and then cut each piece into four strips.
Roll each strip onto a horn (cone-shaped) tin. The pastry should overlap (about half the length).
Place on a baking sheet lined with parchment paper, seam side down.
Beat an egg with a tablespoon of water. Lightly brush each pastry cone with the beaten egg.
Make sure to keep the egg wash away from the tin. It will be harder to remove the pastry horn from the tin once it is baked.
Bake at 200°C for about 15-20 minutes until the surface is golden.

Let them cool for a couple of minutes and carefully remove them from the mold. If the pastry sticks to the mold, you can press the mold lightly (to reduce the circumference) and very gently turn it inside the pastry until it comes off.
Before serving, fill with the cream using a piping bag. If you want, sprinkle with icing sugar and enjoy!