Ingredients

For the custard cream

• 3 egg yolks
• 3 tablespoons (30 gr) of all-purpose flour
• 1/2 cup (100 gr) of sugar
• 1 teaspoon of vanilla extract
• 8 oz (235 ml) of milk

For the cannoncini

• 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
• 1/4 cup (50 gr) of sugar
• 1 egg (for egg wash)
• powdered sugar to decorate

How To Make Puff Pastry Cream Horns

Start by preparing the custard cream (crema pasticcera):

1. Warm up the milk until hot (not boiling).
2. In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
3. Add the milk some at a time while whisking, making sure there are no lumps.
4. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
5. Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.

For the pastry horns:

1. Preheat the oven to 400°F (200°C).
2. Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
3. Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
4. Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
5. Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
6. Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
7. Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
8. Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
9. Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
10. Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!

To estimate the nutrition information for Puff Pastry Cream Horns, we need to analyze the ingredients used in the recipe. Here’s a breakdown based on the provided ingredients:

### Ingredients:
#### For the custard cream:
– 3 egg yolks
– 3 tablespoons (30 gr) of all-purpose flour
– 1/2 cup (100 gr) of sugar
– 1 teaspoon of vanilla extract
– 8 oz (235 ml) of milk

#### For the cannoncini:
– 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
– 1/4 cup (50 gr) of sugar
– 1 egg (for egg wash)
– powdered sugar to decorate

### Nutrition Information (Approximate):

#### Custard Cream:
– The custard cream portion of the recipe will yield about 2 cups.
– The nutrition information for custard cream can vary, but generally, a 1/4 cup serving (about 60g) might contain:
– Calories: Approximately 120 kcal
– Carbohydrates: Approximately 20g
– Protein: Approximately 3g
– Fat: Approximately 3g

#### Puff Pastry:
– The nutrition information for puff pastry can vary depending on the brand and specific ingredients used.
– A typical 1 oz (28g) serving might contain:
– Calories: Approximately 120 kcal
– Carbohydrates: Approximately 11g
– Protein: Approximately 2g
– Fat: Approximately 8g

#### Other Ingredients:
– Sugar and egg wash calories and nutrients can be considered negligible in the final product.

### Total Nutrition (Entire Recipe):
– Total Calories: Approximately 960 kcal (for the custard cream)
– Total Carbohydrates: Approximately 160g
– Total Protein: Approximately 24g
– Total Fat: Approximately 24g

This nutrition information is for the entire recipe. You can divide these values by the number of servings you get from the cream horns to determine the nutrition per serving. Make sure to adjust these values according to your portion size and specific ingredients used.