Italian Cream Stuffed Cannoncini

Start by preparing the custard cream (crema pasticcera):

Warm up the milk until hot (not boiling).

In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.

Add the milk some at a time while whisking, making sure there are no lumps.

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.

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:

Preheat the oven to 400°F (200°C).