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.

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 
• 1/4 cup (50 gr) of sugar
• 1 egg (for egg wash)
• powdered sugar to decorate

PREPARATION:

1. Start by preparing the custard cream (crema pasticcera):
2. Warm up the milk until hot (not boiling).
3. In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
4. Add the milk some at a time while whisking, making sure there are no lumps.
5. 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.
6. Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour. 
7. For the pastry horns:
8. Preheat the oven to 400°F (200°C). 
9. 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. 
10. 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.

Read more please visit : cookingwithmanuela.blogspot.com

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