Italian Cream Stuffed Cannoncini

For the Pastry Cones (Cannoncini):

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare Puff Pastry:
   • Roll out the puff pastry sheet on a lightly floured surface. Cut it into strips about 1/2 inch wide.
3. Wrap Strips Around Cones:
   • Wrap each strip diagonally around a cream horn mold or cone-shaped form, starting from the bottom and overlapping slightly. Place them on a baking sheet lined with parchment paper.

1. Sprinkle with Sugar:
   • Sprinkle the wrapped cones with granulated sugar.
2. Bake:
   • Bake in the preheated oven for about 15-20 minutes or until the pastry is golden brown and crisp. Allow them to cool completely before removing them from the molds.

For the Cream Filling:

1. Prepare Pastry Cream:
   • In a saucepan, heat the milk until it just starts to simmer.
   • In a bowl, whisk together the egg yolks, sugar, and flour until well combined.
   • Gradually pour the hot milk into the egg mixture, whisking continuously.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a pastry cream. Remove from heat and stir in the vanilla extract. Allow it to cool.
2. Whip the Cream:
   • In a separate bowl, whip the heavy cream until stiff peaks form.
3. Combine Pastry Cream and Whipped Cream:
   • Gently fold the whipped cream into the cooled pastry cream until well combined. This creates a light and airy filling.

1. Fill the Pastry Cones:
   • Once the pastry cones are completely cooled, use a piping bag to fill them with the cream mixture.
2. Optional Garnish:
   • Optionally, dust the filled cannoncini with powdered sugar for a decorative touch.
3. Serve and Enjoy:
   • Serve the Italian Cream Stuffed Cannoncini immediately for the best texture.

These Italian Cream Stuffed Cannoncini are a delightful treat, perfect for special occasions or a sweet indulgence. Enjoy the combination of crisp puff pastry and creamy filling!