1. Preheat the Oven:
- Preheat your oven to the temperature specified on the puff pastry package (usually around 375°F or 190°C).
2. Prepare Pastry Tubes:
- If using store-bought puff pastry, follow the package instructions for thawing.
- Roll out the puff pastry sheet on a lightly floured surface.
- Cut the pastry into strips, about 1 inch wide.
- Wrap each strip around a cone-shaped mold, starting from the tip and overlapping slightly. Make sure the edges are sealed.
- Place the wrapped cones on a baking sheet lined with parchment paper.
3. Bake:
- Bake the pastry tubes in the preheated oven until they are golden brown and puffed. Follow the baking time recommended on the puff pastry package.
4. Prepare the Cream Filling:
- In a saucepan, heat the milk until it is just about to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, and flour until well combined.
- Gradually pour the hot milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a custard-like consistency.
- Remove from heat, stir in the vanilla extract, and let the custard cool completely.
- Once cooled, gently fold in the whipped cream until well combined.
5. Fill the Cannoncini:
- Once the pastry tubes are completely cooled, carefully remove the cone-shaped molds.
- Fill each pastry cone with the cream filling using a piping bag or a spoon.
6. Optional Garnish:
- Dust the filled cannoncini with powdered sugar for a decorative touch.
7. Serve:
- Serve the Italian cream stuffed cannoncini immediately or refrigerate until ready to serve.
These Italian cream stuffed cannoncini are a delightful treat with a crisp pastry shell and a creamy, vanilla-flavored filling. Enjoy!