#### Ingredients

**Yield: 12 Cannoncini**

**For the Custard Cream (Crema Pasticcera):**

- 3 egg yolks

- 3 tablespoons (30g) all-purpose flour

- 1/2 cup (100g) sugar

- 1 teaspoon vanilla extract

- 8 oz (235ml) milk

**For the Cannoncini:**

- 1 sheet puff pastry, defrosted (about 8 oz, 225g)

- 1/4 cup (50g) sugar

- 1 egg (for egg wash)

- Powdered sugar for decorating

#### Directions

**Preparing the Custard Cream (Crema Pasticcera):**

1. **Warm the Milk:**

   - Heat the milk in a saucepan until hot but not boiling.

2. **Mix Egg Yolks and Dry Ingredients:**

   - In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture is light and fluffy.

3. **Incorporate Milk:**

   - Gradually add the hot milk to the egg mixture, whisking continuously to prevent lumps.

4. **Cook the Cream:**

   - Place the pan over medium heat and continue stirring until the mixture reaches a slow boil and thickens. Lower the heat and cook for an additional 2 minutes to reach the desired thickness.

5. **Cool the Cream:**

   - Pour the custard into a glass bowl, cover with plastic wrap to prevent a skin from forming, and let it cool to room temperature. Chill in the refrigerator for at least one hour.

**Preparing the Cannoncini:**

1. **Preheat Oven:**

   - Preheat your oven to 400°F (200°C).

2. **Prepare the Puff Pastry:**

   - Sprinkle sugar on your work surface and on top of the puff pastry. Roll out the pastry to a rectangle about 9 by 12 inches.

3. **Cut the Pastry:**

   - Cut the pastry into 12 strips, each about 1 inch wide. To do this easily, divide the pastry into three equal parts, then cut each part into four strips.

4. **Form the Cannoncini:**

   - Wrap each strip around a horn mold, overlapping slightly as you go. Place the molds seam-side down on a baking sheet lined with parchment paper.

5. **Egg Wash:**

   - Beat the egg with one tablespoon of water to make an egg wash. Lightly brush the pastry cones with the egg wash, avoiding the edges where the pastry touches the mold.

6. **Bake:**

   - Bake the pastry cones for 15-20 minutes, or until they are golden brown.

7. **Cool and Remove Molds:**

   - Allow the pastries to cool for a few minutes, then gently remove them from the molds.

**Assembly and Decoration:**

1. **Fill the Cannoncini:**

   - Once the custard and pastry are completely cooled, use a piping bag to fill each pastry cone with the custard cream.

2. **Decorate:**

   - Dust the filled cannoncini with powdered sugar before serving.

#### Enjoy!

These Cannoncini with Custard Cream are a delightful, classic Italian dessert that is sure to bring back nostalgic memories and impress your guests!