ITALIAN CREAM STUFFED CANNONCINI (PUFF PASTRY HORNS)

INGREDIENTS:

• YIELD: 12 cannoncini
• For the custard cream (crema pastiera):
• 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

PREPARATION:

• Start by preparing the custard cream (crema pastiera):
• 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.