Italian Cream Cannoncini (Print Version)

# Ingredients:

→ Custard Filling

01 - 3 egg yolks
02 - 1/2 cup (100g) granulated sugar
03 - 3 tablespoons (30g) plain flour
04 - 8 oz (235ml) milk
05 - 1 teaspoon vanilla

→ For the Pastry

06 - 1 sheet puff pastry (defrosted, 8 oz/225g)
07 - 1/4 cup (50g) granulated sugar
08 - 1 egg (for the wash)
09 - Powdered sugar for sprinkling

# Instructions:

01 - Start by heating the milk until it’s just about to boil but doesn’t bubble over. In another pot, mix the sugar, yolks, vanilla, and flour, stirring until smooth and creamy.
02 - Pour the heated milk bit by bit into the egg mix, whisking non-stop. Move the pot to medium heat and stir until the custard thickens as it nears a gentle boil. Lower the heat and stir for another minute or two to get the thickness you like.
03 - Move the custard to a bowl. Put plastic wrap directly on the top to stop a skin from forming. Let it cool down, then chill in the fridge for at least an hour.
04 - Turn the oven on to 400°F (200°C). Sprinkle some sugar on your counter, place the pastry on it, and sprinkle a bit more sugar on top. Roll it into a 9x12-inch rectangle, then cut it into twelve 1-inch strips.
05 - Wrap each strip carefully around the conical pastry mold, making sure each layer overlaps about halfway down. Place the molds seam-side down on a baking tray lined with parchment paper.
06 - Whisk the egg with a splash of water for your wash. Gently brush this on the pastry cones, being careful to avoid the molds so they’re easy to remove after they bake.
07 - Pop the cones into the oven and bake for 15-20 minutes until they turn a nice golden brown. Let them cool a bit before carefully removing the molds—twisting gently works best if they’re stuck.
08 - Right before serving, pipe the chilled custard into the pastry cones. Give them a light sprinkle of powdered sugar, and enjoy!

# Notes:

01 - To keep them crispy, only fill them when you're ready to eat.
02 - Mix things up by adding a hint of lemon zest, orange zest, or even a dash of liqueur to the custard.

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