Puff Pastry Cones (Cannoncini) with Vanilla Cream

👩‍🍳 Preparation

1️⃣ Make the Pastry Cream

1. In a saucepan, heat the milk together with the vanilla pod (split and seeds scraped) or vanilla extract. Add lemon zest if using. Bring just to a gentle simmer, then remove from heat and let infuse briefly.
2. In a separate bowl, whisk the egg yolks with the sugar until the mixture becomes light and creamy.
3. Add the cornstarch and whisk until smooth with no lumps.
4. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
5. Return the entire mixture to the saucepan and cook over low heat, stirring continuously with a whisk or heatproof spatula.
6. Continue stirring until the cream thickens to a smooth, pudding-like consistency.
7. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface. Let cool completely before using.

2️⃣ Shape the Puff Pastry

1. Unroll the puff pastry and cut it into long strips about 2 cm wide using a sharp knife or pastry wheel.
2. Wrap each strip around a metal cone mold, overlapping slightly with each turn to avoid gaps during baking.
3. Place the wrapped cones seam-side down on a parchment-lined baking sheet.
4. Brush each cone gently with the beaten egg, then sprinkle with granulated sugar for added crunch and shine.

3️⃣ Baking

1. Preheat the oven to 190°C (375°F).
2. Bake the cones for 18–22 minutes or until puffed and evenly golden brown.
3. Remove from the oven and let cool slightly before carefully sliding off the metal molds. Allow to cool completely before filling.

4️⃣ Filling the Cones

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