how to make Italian Cream Stuffed Cannoncini recipe?


To make the custard cream (Cream Pastesera):
three egg yolks
three tablespoons (30 g) all-purpose flour
1/2 cup (a hundred g) sugar
1 teaspoon vanilla extract
eight ounces (235 ml) of milk

For the cannon:

1 sheet of puff pastry, thawed (approximately eight ounces, 225 grams)

1/four cup (50 g) sugar

1 egg (for egg wash)

powdered sugar for garnish

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