To make the custard cream :
three egg yolks
3 teaspoons (30 g) all-purpose flour
1/2 cup sugar (100 g)
1 tablespoon vanilla extract
8 ounces (235 mL) milk
To make the cannoncini :
1 defrosted sheet puff pastry (about 8 oz, 225 gr)
1/2 cup (50 g) sugar
1 egg (for egg wash) (egg wash)
to be decorated with powdered sugar
To begin, make the custard cream (crema pasticcera):
Warm the milk until it is hot (not boiling).
Whisk the egg yolks, sugar, vanilla extract, and flour together in a medium-sized pan until the mixture is light and fluffy.