Cut the puff pastry into thin strips 1 cm wide. Fold and roll a sheet of aluminum foil into a small curl. Roll a strip of puff pastry around the aluminum roll without covering the ends. Brush each cannoli (roll) with yolk and then dust with icing sugar.
Bake for 20 min at 180°C, then let cool.
Custard cream:
Bring the milk + vanilla pod (seeds + pod) to a boil.
Meanwhile, put the egg yolks in a bowl and mix with the sugar. Beat well with the rods until the color begins to lighten.
Add the cornstarch and mix.
Once the milk is sufficiently infused with vanilla, we will remove the pod and add little by little to the mixture of yolks.
Then we will put it all together again in the saucepan over medium heat without stopping mixing with a wooden spoon until thick.
This stage can last at least 10 min.
Let cool.
With the help of a pastry bag, fill each cannolo with cream
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