Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

I want to start the new year with something special. Something Italian. Something that I simply looove. Something that is ... what's the right word?!?... DESSERT of course!!
And I don't mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard. Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.
Take a look!

INGREDIENTS:
YIELD: 12 cannoncini
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 
• 1/4 cup (50 gr) of sugar
• 1 egg (for egg wash)
• powdered sugar to decorate

DIRECTION:

1. Warm up the milk until hot (not boiling).
2. In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy. 
3. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.

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