Canonchini stuffed with Italian cream (pie pods)
°4 to 6 eggs, separated (yolks)
°1 tablespoon corn starch
°100 grams of sugar
°3 dl milk
°1 teaspoon essence/vanilla flavor
°400g puff pastry (can be purchased)
Begin by whisking the egg whites until stiff and set them aside.
In a saucepan, combine the cornstarch, egg yolk, sugar and a little cold milk. When the mixture becomes homogeneous, gradually add the rest of the milk and bring to a boil very gently, stirring constantly with a spoon of wire sticks, and bring to a boil a little.
Add the spoonfuls of the stiff whites that they set aside and continue cooking until light and creamy. Remove from heat, add vanilla extract and let cool.
Meanwhile, roll out the puff pastry dough and cut it into long strips 3 cm wide. Using slices of puff pastry, roll around small cones (or make cones with aluminum foil, an alternative to cones), overlapping slices and making them stick together. Brush with the egg yolk so the puff pastry is electrically conductive and does not fall off.
Take the wafer in the oven (just puff pastry rolled in conical moulds), very hot (200°C), for about 15 minutes. Ahead, run an oven tray through cold water or place parchment paper.
When the puff pastry becomes a little golden, remove the wafer from the oven. Let cool slightly and remove molds or aluminum foil. Finally, fill the cornucopia with the cream that you prepared earlier.
If desired, sprinkle with powdered sugar or ground cinnamon.