Pastry Horns with Crema Pasticcera (The amazing Italian Pastry Cream)

To have the cannoncini crunchy at their best fill them just before serving. If you fill them too early the pastry will soften a little.

One thing I never do when making pastry cream is adding the vanilla seeds to the milk. While heating a skin forms over the milk and the seeds get trapped, when you remove that skin you end up losing some of those precious seeds too. To avoid this I always add the seeds to the egg yolks and only the empty vanilla bean to the milk.


Ready rolled Puff Pastry (a pack of approx. 375g)
Crema Pasticcera
Caster sugar
Icing sugar
Cold water

Crema Pasticcera :

Whole milk 500g
Half vanilla pod
Egg yolks 4
Caster sugar 120
Flour 50g


First of all prepare the Crema Pasticcera. In a saucepan, bring the milk slowly to the boil with the vanilla pod. Allow to cool slightly and remove the vanilla pod, scraping the seeds back into the milk. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some clingfilm over the surface and chill. The clingfilm will prevent a skin from forming.

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Pastry Horns With a pointed knife cut the puff pastry sheet lengthways into about 1-cm ribbons. Wind each pastry ribbon around a cream horn tin starting at the tip, slightly overlapping along the edge. Place on a baking sheet and chill for about 30 minutes. Brush every pastry horn with cold water, and sprinkle with caster sugar. Bake in a preheated oven at 200 for about 12 minutes until crisp and golden. Allow to cool then carefully remove the fins. Cool on a wire rack. Pipe some Crema Pasticcera inside the pastry horns and dust with icing sugar.