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 :
Whole milk 500g
Half vanilla pod
Egg yolks 4
Caster sugar 120
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.
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.