Italian Cream Stuffed Cannoncini (puff Pastry Horns)

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INGREDIENTS:

For the custard cream (crema pasticcera):

• 3 egg yolks
• 3 tablespoons (30 gr) of 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)

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