Italian Cream Stuffed Cannoncini (Cream Horns)

INSTRUCTIONS

Custard cream (crema pasticcera):

Step 1: Start by warming the milk (not boiling) until hot.

Step 2: Whisk the egg yolks, sugar, vanilla extract, and flour in a medium-sized pan until light and fluffy. Slowly add the milk while whisking until the lumps are gone.

Step 3: On medium heat, place the pan and keep stirring until the mixture is slowly boiling. Then, decrease the heat and continue cooking for a few more minutes until you reached your preferred consistency.

Step 4: In a glass bowl, pour the cream. Tent with plastic wrap and allow the custard cream to cool. Pop in the fridge for at least an hour.

Pastry horns:

Step 5: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 6: On a counter, sprinkle some sugar. Roll the pastry out on the counter to about 9 x 12-inches rectangle. Divide the rectangle into about 1-inch thickness (12 pieces) stripes.

Step 7: Onto a horn mould, roll each strip, overlapping to around half of its length. On a baking sheet lined with parchment paper with seam, place the rolled strip, side-down.

Step 8: Whisk one egg with a tbsp of water, then lightly brush each pastry cone with it.

Step 9: Place the baking sheet in the preheated oven and bake the pastry horns for about 15 to 20 minutes until the top of the horns is golden.

Step 10: Remove from the oven when done and allow the cream horns to cool for a few minutes before gently removing them from the mould. Slightly press the mould if the pastry sticks to it, then gently turn it inside the pastry until the horn comes off.

Step 11: Fill the horn with the cream before serving and sprinkle with some powdered sugar. Enjoy!