Puff Pastry Cream Horns

Puff Pastry Cream Horns

Puff Pastry Cream Horns
For the custard cream:

3 egg yolks

3 tablespoons (30 grams) of all-purpose flour

1/2 cup (100 grams) of granulated sugar

1 teaspoon of vanilla extract

8 ounces (235 milliliters) of milk

For the pastry horns:

1 sheet of puff pastry, thawed (about 8 ounces, 225 grams)

1/4 cup (50 grams) of granulated sugar

1 egg (for egg wash)

Powdered sugar for dusting


For the custard cream:

Heat the milk until it's hot but not boiling.

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

Gradually pour the hot milk into the egg mixture while whisking continuously to avoid lumps.

Place the saucepan over medium heat and stir constantly until the mixture reaches a slow boil and thickens. Be careful not to let it stick to the bottom of the pan. Reduce the heat and continue cooking for a couple more minutes until it reaches your desired thickness.

Transfer the custard cream to a glass bowl, cover it with plastic wrap, and let it cool. Refrigerate for at least an hour to chill.

For the pastry horns:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Sprinkle some sugar on a clean surface and on top of the puff pastry sheet. Roll out the pastry into a rectangle roughly 9 by 12 inches.

Cut the pastry into 12 strips, each about 1 inch wide. A simple way to do this is by dividing the pastry into three equal parts and then cutting each part into four strips.

Roll each strip around a conical-shaped horn mold, ensuring that the pastry overlaps by about half its length.

Place the rolled pastry horns on the prepared baking sheet with the seam side down.

In a small bowl, beat the egg with a tablespoon of water to make an egg wash. Lightly brush each pastry cone with the egg wash, taking care to avoid getting it on the mold, as this could make it difficult to remove the pastry later.

Bake the pastry horns in the preheated oven for 15-20 minutes or until they turn golden brown on top.

Allow the pastry horns to cool for a couple of minutes before gently removing them from the molds. If any pastry sticks to the mold, carefully press the mold to reduce its circumference and gently twist it inside the pastry until it releases.

Once the pastry horns are completely cooled, fill them with the chilled custard cream using a piping bag.

Optionally, dust the filled pastry horns with powdered sugar before serving. Enjoy your delightful puff pastry cream horns!