Puff Pastry Cones (Cannoncini) with Vanilla Cream

1. Spoon the cooled pastry cream into a piping bag fitted with a plain or star tip.
2. Pipe the cream generously into both ends of each puff pastry cone until fully filled.

5️⃣ Finishing ✨

1. Dust the filled cones liberally with icing sugar for a classic finish.
2. Serve immediately for maximum crispness and contrast.

💡 Tips

• Always fill the cones just before serving to keep the pastry crisp and flaky.
• Ensure the pastry cream is completely chilled and thick before piping.
• For extra flavor, add orange zest, a splash of rum, or almond extract to the cream.

🔁 Variations

• Swap the vanilla cream for pistachio cream for a nutty twist.
• Use chocolate pastry cream for a rich, indulgent version.
• Lighten the filling by folding in whipped cream (half pastry cream, half whipped cream).