Ingredients:
1 package thawed puff pastry
1 cup heavy cream
1/2 cup sugar
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
Powdered sugar for dusting
1 egg (for egg wash)
Directions:
Preheat the oven to 400°F (200°C).
Tear the puff pastry into thin strips, then wrap each strip around a mold that resembles a cone.
Once the crust is golden brown, bake it for ten to fifteen minutes after brushing it with egg wash.
In a saucepan, whisk together the heavy cream, sugar, egg yolks, and flour over medium heat until thickened.
Take the heat off and whisk in the vanilla essence. Let the cream cool completely.
Once the pastry horns and cream are cool, pipe the cream into the horns.
Enjoy these delightful Italian Cream Stuffed Cannoncini! Your son did a wonderful job making them for his birthday celebration.