Cream Stuffed Cannoncini

4 to 6 eggs, separated (yolks from whites)
1 tablespoon cornstarch
100g sugar
3 dl milk
1 teaspoon vanilla essence/flavouring
400g puff pastry (can be purchased)
Start by beating the egg whites until stiff and set aside.
Mix the cornstarch 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.
Add spoonfuls of the firm whites that has been reserved, and continue cooking until light and creamy. Remove from the heat, add the vanilla essence and leave to 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 moulds (or make cones with aluminium foil, is an alternative to cone moulds), overlapping the strips and make them stick. Brush with egg yolk so that the puff pastry is well connected and does not fall off.
Take the horns of plenty into the oven (only the puff pastry rolled out in the cone moulds), very hot (200°C), for about 15 minutes. Beforehand, run the oven tray through cold water or put on baking paper.
When the puff pastry is lightly browned, remove the cornucopias from the oven. Allow to cool slightly and remove the moulds or foil. Finally, fill the horns of plenty with the cream that was prepared earlier.
If desired, sprinkle with powdered sugar or ground cinnamon.