**Ingredients:**
For the custard cream:
– 3 egg yolks
– 3 tablespoons (30 gr) of all-purpose flour
– 1/2 cup (100 gr) of sugar
– 1 teaspoon of vanilla extract
– 8 oz (235 ml) of milk
For the cannoncini :
– 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
– 1/4 cup (50 gr) of sugar
– 1 egg (for egg wash)
– Powdered sugar for decoration
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