Description
Delicious flaky cream horns filled with rich vanilla custard, perfect for dessert lovers.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
- 2 tbsp sugar (for sprinkling)
- 2 cups (500 ml) whole milk
- 4 egg yolks
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 1 tbsp unsalted butter
- 2 tsp vanilla extract
- Whipped cream (piped on top)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 200°C (400°F).
- Roll puff pastry slightly thinner. Cut into long strips about 1 inch (2.5 cm) wide.
- Wrap each strip around metal cream horn molds, overlapping slightly.
- Brush with egg wash and sprinkle with sugar.
- Place on a baking tray lined with parchment and bake 15–18 minutes until puffed and golden.
- Let cool, then carefully slide off molds.
- In a saucepan, heat milk until steaming (not boiling).
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk in hot milk, then return mixture to the saucepan.
- Cook over medium heat, whisking constantly, until thickened.
- Remove from heat, stir in butter and vanilla.
- Cover with plastic wrap directly on surface (to prevent skin). Chill completely.
- Transfer chilled custard into a piping bag. Pipe into cooled pastry horns until filled.
- Pipe whipped cream rosettes on top.
- Dust with powdered sugar.
Notes
- Ensure the puff pastry is well-thawed for easy handling.
- For best results, chill the custard thoroughly before filling the horns.
- Use a variety of toppings for customization, such as chocolate shavings or fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 horn
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg