Cannoncini stuffed with Italian cream (puff pastry horns)

 

Cannoncini stuffed with Italian cream (puff pastry horns)

 Ingredients

 4 to 6 eggs separated (yolks from whites)

 1 tablespoon corn starch

 100g of sugar

 3 dl of milk

 1 teaspoon of vanilla essence/flavor 400 g of puff pastry (can be purchased)

 Preparation

 Start by beating the egg whites until stiff and set aside.

 Mix the corn starch with the egg yolks, sugar and a little cold milk in a saucepan.  When the mixture is homogeneous, gradually add the rest of the milk and let it boil very gently, stirring constantly with a spoon of thread sticks, and let it boil slightly.  Add spoonfuls of the reserved firm whites, and continue cooking until light and creamy.  Remove from the heat, add the vanilla essence and let cool.  Meanwhile, roll out the puff pastry and cut into long strips about 3 cm wide.  With strips of puff pastry, wrap around small conical molds (or make cones with aluminum foil, is an alternative to cone molds), overlapping the strips and making them adhere.  Brush with egg yolk so that the puff pastry is well connected and does not fall.  Bake the cornucopias (only the puff pastry rolled into the cone molds), very hot (200°C), for about 15 minutes.  Before passing the oven tray with cold water or put parchment paper.  When the puff pastry is slightly golden, remove the

 cornucopias from the oven.  Let cool slightly

 and remove molds or aluminum foil.

 Finally, fill the cornucopias with cream

 who prepared previously.  If desired, sprinkle with powdered sugar or ground cinnamon.