*ingredients
+To prepare the pastry cream
°3 egg yolks
°3 tablespoons (30 g) all-purpose flour
°1/2 cup (100g) sugar
°1 teaspoon vanilla extract
°8 ounces (235 ml) milk
+for the cannon
°1 sheet puff pastry, thawed (about 8 ounces, 225 grams)
°1/4 cup (50g) sugar
°1 egg (for gilding)
°icing sugar to decorate
*Directions
Start by preparing the pastry cream (crema pastisserie):
Heat milk until hot (not boiling).
In a medium saucepan, whisk together egg yolks, sugar, vanilla extract and flour until light and fluffy.
Gradually add the milk while whisking, making sure there are no lumps.
Place the saucepan over medium heat and stir constantly until it comes to a slow boil. The cream will thick, so be careful that it does not stick to bottom. Reduce the heat and cook for another 2 minutes, until the desired thickness.
Pour the cream into a glass container, cover with plastic wrap and leave to cool. Refrigerate about at least an hour.
For pastry horns:
Preheat oven 400°F (200°C).
Sprinkling sugar on the counter & on puff pastry and roll it to a rectangle about 9 by 12 inches.
Cut to 12 strips (about 1 inch thick). An easy way to do this: Cut the dough into three parts, then each part into four slices.
Roll every strip onto horn mold (conical). The dough 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 an egg with a tsp of water. Lightly brush each pastry cone with the cleaned egg.
Be sure to keep the eggs away from the mold. It will then be difficult to remove the pastry cone from the mold once it is baked.
Bake at 400°F (200°C) for 15 to 20 minutes, until top is golden brown.
Let them cool for a few minutes then carefully remove them from the mold. If the dough sticks to the mold, you can press the mold a little (to reduce the circumference) and gently turn it inside the dough until it comes off.
Before serving, fill with cream using a pastry bag. Sprinkle with powdered sugar if desired and Enjoy !
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