Italian Cream Pastry Horns (Print Version)
# Ingredients:
→ Custard Cream
01 -
3 tablespoons plain flour
02 -
½ cup granulated sugar
03 -
8 oz whole milk
04 -
3 egg yolks
05 -
1 teaspoon vanilla flavoring
→ Pastry
06 -
8 oz frozen puff pastry, thawed
07 -
1 egg (used for brushing)
08 -
A sprinkle of powdered sugar for garnish
09 -
¼ cup granulated sugar
# Instructions:
01 -
Heat milk until steaming, but don't let it boil. Mix yolks with sugar, vanilla, and flour until combined and creamy. Slowly stir in hot milk while whisking. Put the mix over medium heat, keep stirring until it thickens. Chill completely in the fridge for an hour or more.
02 -
Set oven to 400°F. Sprinkle sugar on puff pastry and roll it out to measure 9 by 12 inches. Slice into a dozen 1-inch-wide strips.
03 -
Wrap each pastry strip around a horn mold, overlapping the edges slightly. Lay them seam-side down on a baking sheet lined with parchment.
04 -
Mix one egg with 1 tablespoon of water. Lightly brush it over the pastry, but keep it off the molds.
05 -
Bake for 15 to 20 minutes at 400°F until the pastry turns golden. Let them cool a little, then carefully slide off the molds.
06 -
Use a piping bag to fill the cooled pastry with the custard. Sprinkle powdered sugar on top before you dig in.
# Notes:
01 -
Keep the shells crunchy by filling them last minute.
02 -
Plan for extra time since custard needs at least an hour to chill.
03 -
Don't let egg wash touch the molds. Makes removing the pastry tricky!