Buttery Italian Horns (Print Version)
# Ingredients:
→ Custard Cream Prep
01 -
1 teaspoon vanilla extract
02 -
1/2 cup sugar
03 -
3 egg yolks
04 -
8 ounces milk
05 -
3 tablespoons all-purpose flour
→ Pastry Horn Stuff
06 -
1 egg for brushing
07 -
1 sheet (8 oz) puff pastry, thawed
08 -
1/4 cup sugar
09 -
Powdered sugar for sprinkling
# Instructions:
01 -
Warm up the milk until it's steamy but don't let it boil. Whisk egg yolks, sugar, vanilla, and flour in a saucepan until smooth. Slowly pour in the warm milk while stirring, then cook over medium heat until it thickens up. Pop it in the fridge for at least one hour.
02 -
Set your oven to 400°F. Flatten out the defrosted puff pastry on a surface sprinkled with sugar. Cut it into 12 strips, each about one inch wide, and wrap them around cone molds, overlapping edges as you go.
03 -
Put your pastries seam-side down on a baking tray lined with parchment. Brush on some egg wash and bake for 15-20 minutes until they're golden. Let them cool fully before removing the molds.
04 -
When the cones are completely cool, pipe the cold custard cream into them. Sprinkle some powdered sugar on top and dig in for the crispest textures!
# Notes:
01 -
Start with room-temperature ingredients for smoother results.
02 -
Constant stirring stops the custard from forming clumps.
03 -
Wait to fill them until you're ready to eat—they'll stay crispier.