*Ingredients
°4 to 6 separate eggs (the yolks of the whites)
°1 tablespoon corn starch
°100g sugar
°3 dl milk
°1 tsp vanilla flavour
°400 g puff pastry (can be purchased)
*Preparation
First beat the egg whites until firm and set aside.
In a saucepan, mix the corn starch with the egg yolks, sugar and some cold milk. When the mixture is smooth, gradually add the rest of the milk and let it boil very gently, stirring constantly with a spoonful of wire sticks, and let it boil lightly.
Add spoons of the reserved firm whites, and continue cooking until light and creamy. Removing from heat, add vanilla & let cool.
Meanwhile, spread the puff pastry and cut into long strips with about 3 cm wide. With strips of puff pastry, wrap around the small conical moulds (or make cones with aluminum foil, is an alternative to cone moulds), overlapping the strips and making them adhere. Brush with an egg yolk to keep the puff pastry plugged in and not falling off.
Take the corns in the oven (only the puff pastry rolled into the cone moulds), very hot (200°C), for about 15 minutes. First pass the oven tray through cold water or put parchment paper.
When the puff pastry is lightly browned, remove the corns from the oven. Allow to cool slightly and remove the mussels or aluminum foil. Finally, fill the horns of plenty with previously prepared cream.
If desired, sprinkle with powdered sugar or ground cinnamon.
Enjoy !
