°4 to 6 eggs separated (the yolks from the whites)
°1 t corn starch
°3 dl of milk
°1 t vanilla essence/aroma
°400g puff pastry
Begin by beat the egg whites to stiff and set aside.
Mixing cornstarch with egg yolks, sugar and a some cold milk in a saucepan. When the mixture is homogeneous, gradually add the rest of the milk and let boil very gently, stirring constantly with a spoon of thread sticks, and let boil slightly.
Add spoonfuls of the reserved stiff whites, and continue cooking until light and creamy. Remove from the heat, add the vanilla essence and let cool.
Meanwhile, roll out puff pastry and cut to long strips for 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 an egg yolk so that the puff pastry is well connected and not to fall.
Take the cornucopias in the oven (only the puff pastry rolled in the cone moulds), very hot (200°C), for about 15 minutes. Ahead pass the oven tray through cold water or put parchment paper.
When puff pastry is brown, removing cornucopias from the oven. Leave to cool slightly and remove the molds or aluminum foil. Finally, fill the cornucopias with cream that prepared previously.