Puff Pastry Cream Horns

 

Puff Pastry Cream Horns

Ingredients:

For the custard cream:

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini:

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

Powdered sugar for decoration

Instructions:

Preparing the Custard Cream (Crema Pasticcera):

Warm the milk until hot (not boiling).

In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until light and fluffy.

Gradually add the milk while whisking to ensure a smooth mixture with no lumps.

Place the pan over medium heat, stirring continuously until the mixture reaches a slow boil. Be cautious to prevent sticking to the bottom.
Lower the flame and cook for a few more minutes until the cream reaches the desired thickness.

Pour the cream into a glass bowl, cover it with plastic wrap, and let it cool. Refrigerate for at least one hour.

For the Pastry Horns:

Preheat the oven to 400°F (200°C).

Sprinkle sugar on the counter and on top of the puff pastry, then roll it out into a rectangle approximately 9 by 12 inches.

Cut the pastry into 12 strips, about 1 inch thick. An easy method is to divide the pastry into three parts and then cut each part into four strips.

Roll each strip onto a conical horn mold, ensuring the pastry overlaps by about half of its length.

Place the formed pastry cones on a baking sheet lined with parchment paper, with the seam (end of the strip) side down.

Beat one egg with one tablespoon of water and lightly brush each pastry cone with the egg wash. Be cautious to keep the egg wash away from the mold to facilitate removing the pastry horn later.

Bake at 400°F (200 °C) for approximately 15-20 minutes or until the tops are golden.

Allow the pastry horns to cool for a few minutes, then gently remove them from the molds. If the pastry sticks, press the mold slightly to reduce the circumference, and gently turn it inside the pastry until it comes off.

Before serving, fill each horn with the prepared custard using a piping bag. Optionally, sprinkle with powdered sugar for an added touch. Enjoy!