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

INGREDIENTS:

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:

Start by preparing the custard cream (crema pasticcera):

1. Warm up the milk until hot (not boiling).
2. In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy. 
3. Add the milk some at a time while whisking, making sure there are no lumps.
4. 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.