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Italian Cream Stuffed Cannoncini
Ingredients:
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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