Italian Cream Horns

Cook Time 45 minutes plus chilling time

Makes 10–12

Ingredients

Crema Pasticcera

8 egg yolks

180g caster sugar

1 vanilla bean or 1 tsp vanilla bean paste

60g cornflour

3 strips of lemon rind

500ml full cream milk

Cannoncini

Butter puff pastry

1 egg

Caster sugar

To Serve

White chocolate, melted

Pistachios, finely crushed

Tool

4–6 Cannoli cones

Method

Preheat oven to 190°C.

Whisk egg yolks and sugar until combined, then whisk in the cornflour.

For crema pasticcera, warm the milk with the vanilla and lemon rind until just warm, not hot. Slowly pour the milk into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 10 minutes, until thick. Be patient. It will take a few minutes to start thickening, then it will thicken quickly.

Transfer to a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Cool completely in the fridge.

For cannoncini, wrap puff pastry around cannoli cones, brush with beaten egg and sprinkle with sugar. Bake for 15-20 minutes and allow to cool.

To assemble, dip the ends of the cooled cones into melted white chocolate, then coat them with crushed pistachios. Fill with crema pasticcera and enjoy.