Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with something special. Something Italian. Something that I simply looove. Something that is ... what's the right word?!?... DESSERT of course!!
And I don't mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard. Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.
Take a look!

INGREDIENTS:

YIELD: 12 cannoncini

For the custard cream (crema pasticcera):

3 egg yolks

3 tablespoons (30 gr) of 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 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.

Full instructions recipe visit: https://cookingwithmanuela.blogspot.com

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