*ingredients:
+To prepare the custard cream
°3 egg yolks
°3 tablespoons (30 g) all-purpose flour
°1/2 cup (100g) sugar
°1 teaspoon of vanilla extract
°8 ounces (235 ml) of milk
+for the cannon
°1 sheet puff pastry, thawed (about 8 ounces, 225 grams)
°1/4 cup (50g) sugar
°1 egg (for the egg wash)
°icing sugar to decorate
*directions
Start by preparing the custard cream (crema pastisserie):
Heat the milk until it's hot (not boiling).
In a medium saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until light and fluffy.
Add the milk a little at a time while whisking, making sure there are no lumps.
Place the pan over medium heat and stir constantly 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 another 2 minutes, until desired thickness.
Pour the cream into a glass container, cover with plastic wrap and leave to cool. Refrigerate for at least one hour.
For pastry horns:
Preheat the oven to 400°F (200°C).
Sprinkle some sugar on the counter and over the puff pastry and roll it into a rectangle about 9 by 12 inches.
Cut into 12 strips (about 1 inch thick). An easy way to do it: Cut the dough into three parts, then each part into four slices.
Roll each strip onto a horn mold (conical). The pastry should overlap (about half the length).
Place them on a baking sheet lined with parchment paper with the side (the end of the strip) down.
Beat one egg with a tablespoon of water. Lightly brush each pastry cone with the cleaned egg.
Make sure to keep the eggs away from the mold. This will make it difficult to remove the pastry horn from the mold once it's baked.
Bake at 400°F (200°C) for 15-20 minutes, until golden on top.
Let them cool for a few minutes and then gently remove them from the mold. If the dough sticks to the mold, you can press the mold a little (to make the circumference smaller) and gently flip it inside the pastry until it comes off.
Before serving, fill with cream using a piping bag. Sprinkle with powdered sugar if you like, and
Enjoy!
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