Homemade Italian Cream Cannoncini (Print version)

Crisp puff pastry horns filled with chilled vanilla pastry cream, finished with a light dusting of powdered sugar.

# Ingredients:

For the vanilla pastry cream

01 - 2 cups (480 ml) whole milk
02 - 4 large egg yolks
03 - 1/2 cup (100 g) granulated sugar
04 - 1/4 cup (32 g) cornstarch
05 - 1 teaspoon vanilla extract or vanilla bean paste
06 - 1 tablespoon (14 g) unsalted butter
07 - Pinch of fine salt

For the cannoncini shells

08 - 1 sheet puff pastry, thawed but cold, about 8.5 oz (240 g)
09 - 1 large egg, beaten
10 - 1 tablespoon water
11 - Nonstick spray or softened butter, for the molds
12 - 2 tablespoons powdered sugar, plus more for serving

# Instructions:

01 - Warm the milk in a saucepan until steaming but not boiling. In a bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in half of the hot milk, then return the mixture to the saucepan.
02 - Cook over medium heat, whisking constantly, until the custard thickens and bubbles, 3-5 minutes. Remove from the heat and whisk in the vanilla and butter. Transfer to a bowl, press plastic wrap directly on the surface, and chill for at least 1 hour.
03 - Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly grease 12 cream horn molds. Mix the beaten egg with 1 tablespoon water for egg wash.
04 - Unfold the cold puff pastry on a lightly floured surface and roll just enough to smooth the seams. Brush lightly with egg wash, then cut into 12 long strips about 3/4 inch wide. Wrap each strip around a mold, overlapping slightly, and place seam side down.
05 - Sprinkle the wrapped pastry lightly with powdered sugar. Bake for 18-20 minutes, until puffed and golden brown. Cool for 5 minutes, then gently twist and remove the molds. Cool the shells completely.
06 - Whisk the chilled pastry cream until smooth, then spoon it into a piping bag fitted with a round tip. Pipe cream into each cooled shell. Dust with powdered sugar and serve soon after filling.

# Good to know:

01 - Prep time includes at least 1 hour of chilling for the pastry cream.
02 - Fill the shells close to serving so the pastry stays crisp.
03 - Makes about 12 small pastry horns.

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