Cannoncini stuffed with Italian cream


+For the pastry cream (crema pasticcera):

°3 egg yolks

°3 tablespoons (30 g) flour

°1/2 cup (100g) sugar

°1 teaspoon vanilla extract

°235ml milk

+For the cannoncini:

°1 sheet of puff pastry, thawed (about 8 oz, 225 g)

°50g sugar

°1 egg (for egg wash)

°powdered sugar to decorate

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