* Ingredients :
+To prepare the pastry cream
°3 egg yolks
°3 tablespoons (30 g) all-purpose flour
°Half a cup (100 g) of sugar
°1 teaspoon vanilla
°8 ounces (235 milliliters) milk
+for the cannon
°1 sheet of thawed puff pastry (about 8 oz, 225 g)
°1/4 cup (50g) sugar
°1 egg (for the egg wash)
icing sugar to decorate
Start by preparing the crema pasticcera:
Heat the milk until it is hot (not boiling).
In a medium saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until light and fluffy.
Beat in the milk one by one, making sure that there are no lumps.
Place the saucepan over medium heat and stir constantly until it comes to a slow boil. The cream will thicken, so be careful not to let it stick to the bottom.
Lower the flame and cook for a few more minutes, until it reaches the desired thickness.
Pour the cream into a glass container, cover with plastic wrap and let cool. Refrigerate for at least an hour.
For pastry horns:
Preheat oven to 400°F (200°C).
Sprinkling some sugar on the counter and on the puff pastry also roll it into a rectangle about 9 by 12 inches.
Cut to 12 slices (about 1 inch thick). A simple way to do this: cut the dough into three parts, then each part into four slices.
Roll each strip onto a horn mold (cone-shaped). The dough should overlap (about half the length).
Place on a baking sheet lined with parchment with the side (the end of the strip) down.
Beating an egg with a t of water. Brush each dough cone with egg cream.
Make sure to keep the eggs away from the skillet. The pastry horn will be difficult to remove from the mold once it is baked.
Bake in a 400°F (200°C) oven for 15-20 minutes, until top is golden brown.
Let them cool for a few minutes and then carefully remove them from the mold.
If the dough sticks to the pan, you can press it slightly into the pan (to reduce the circumference) and very gently stir it into the pastry until it separates.
Before serving, decorate with cream using a pastry bag. Sprinkle with powdered sugar if desired and Enjoy!