Cannoncini stuffed with Italian cream (puff pastry horns)

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. Beforehand, run the oven tray with cold water or place parchment paper.
When the puff pastry is slightly golden, remove the cornucopias from the oven. Let cool slightly and remove the molds or aluminum foil. Finally, fill the cornucopias with the cream that has been prepared previously.
If desired, sprinkle with powdered sugar or ground cinnamon.