Making the Cannoncini

Start by warming the milk over low heat. In a bowl, whisk together egg yolks, sugar, flour, and vanilla until fluffy and smooth. Gradually add the hot milk, whisking constantly to combine. Cook the mixture over medium heat until thickened, then refrigerate to set.

Preheat your oven to 400°F (200°C). Roll out the store-bought puff pastry on a lightly floured surface. Sprinkle with a little sugar, then cut it into long strips about an inch wide. Carefully roll these strips around conical molds, overlapping slightly.

Place the pastry-wrapped molds on a lined baking sheet. Brush each one with an egg wash made from beaten egg for that lovely golden shine. Bake in the preheated oven for 15-20 minutes, or until the pastry is puffy and golden brown.

Once baked, let the pastry horns cool for a few minutes. Gently remove them from the molds and allow them to cool completely on a wire rack. Using a piping bag, fill each horn with the chilled custard cream.

Before serving, dust the filled cannoncini with powdered sugar for a beautiful finish. Enjoy these delightful pastries warm or at room