Vanilla cream rolls

Heat the milk until it’s hot, but not boiling.
Lightly beat the egg yolks with the sugar, vanilla extract, and flour in a medium-sized pan until they are frothy and light. As you whisk to ensure there are no lumps,
gradually add the milk.

Heat the pan to a moderate temperature and stir constantly until it comes to a gentle boil. Take care not to let the cream to sink to the bottom as it will thicken. Reduce the heat and continue cooking for a few more minutes, or until the desired thickness is achieved.
After transferring the cream into a glass bowl and covering it with plastic wrap, allow it to cool.

For at least an hour, chill. For the horns of pastry:

Set the furnace to 200°C, or 400°F.
Dust the counter and the puff pastry with a little sugar, then roll it out into a 9 by 12 inch rectangle.
Slice into twelve (1 inch) thick strips. Simple method: divide the pastry into three pieces, and then each part into four strips.

Place every strip onto a conical-shaped horn mold. There must be overlap in the pastry (about half the length). Place seam (end of the strip) side down on a baking sheet covered with parchment paper.
Use one tablespoon of water to beat one egg. Lightly apply the egg wash to every cone of dough. Make sure the mold is not in contact with the egg wash. Once baked, it will be more difficult to extract the pastry horn from the mold.
Bake for 15 to 20 minutes at 400°F (200°C), or until the tops are brown.