Italian Cream Stuffed Cannoncini


+To prepare the custard cream

°3 egg yolks

°3 tablespoons (30 g) all-purpose flour °1/2 cup (100 g) sugar

°1 teaspoon vanilla extract

°8 ounces (235 ml) of milk

+for the cannon

°1 sheet of puff pastry, thawed (about 8 ounces, 225 grams)

°1/4 cup (50 g) sugar

°1 egg (for egg wash)

°powder sugar for decoration

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