Italian Cream Stuffed Cannoncini
Ingredients
For the Custard Cream:
3 egg yolks
3 tbsp (30 grams) all-purpose flour (or gluten-free flour blend)
1/2 cup (100 grams) sugar
1 tsp vanilla extract
8 ounces (235 ml) milk
For the Cannoncini:
1 sheet puff pastry, defrosted (about 8 ounces, 225 grams)
1/4 cup (50 grams) sugar (for rolling out the pastry)
1 egg (for egg wash)
Powdered sugar (for dusting)
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Deviled Eggs
