Puff Pastry Cream Horns

INGREDIENTS:

For the custard cream

3 egg yolks
3 tablespoons (30 g) flour
1/2 cup (100 g) sugar
1 teaspoon vanilla extract
8 ounces (235 ml) of milk
For Cannoncini
1 sheet of puff pastry, defrosted (about 225 grams)
50 grams of sugar
1 egg (for egg wash)
To decorate, you can use a little powdered sugar

INSTRUCTIONS:

How To Make Puff Pastry Cream Horns
Start by preparing crema pasticcera:
Heat the milk until it is lukewarm (do not boil).
In a medium saucepan, whisk the egg yolks with the sugar, vanilla pods and flour until light and fluffy.
Whisk and add the milk one by one, making sure there are no lumps left.
Bring to a boil over heat. Be careful not to let it sink to the bottom. Turn off the heat and let it cook for a few minutes until it reaches the desired consistency.
Pour the cream into a glass bowl, cover with plastic wrap and let cool. Place it in the refrigerator for 1 hour.
For the pastry horns:
Preheat the oven to 200°C.
Sprinkle sugar on the counter and top of the puff pastry and roll out into a rectangle of approximately 23 x 30 cm.
Divide into 12 pieces (2.5 cm long). The easiest way to do this: Divide the pastry into three pieces, then cut each piece into four pieces.
They are rolled (in a conical shape) along the horn line. The paper should overlap (about half the length).
Place the same parchment paper (line break) under the parchment paper.
Beat an egg with a tablespoon of water. Lightly brush each baked cone with egg wash.
Be sure to keep eggs away. It will be difficult to remove the pasta horn from the baking tray.
Bake at 200°C for 15-20 minutes until the top is golden brown.
Let them cool for a few minutes and then remove them gently. When the bread sticks to the dough, you can press the mold a little (so that the circle is small) and slowly turn it until it comes out of the pan.
Fill the bag with oil before serving.