Cream Horns with Vanilla Custard
Quick Info
– Prep Time: 30 minutes
– Custard Chilling Time: 2–3 hours
– Bake Time: 15–20 minutes
– Total Time: Approximately 3 hours
– Servings: 10–12 cream horns
– Oven Temperature: 400°F (200°C)
– Equipment: Metal cream horn molds, baking sheet, piping bag
Ingredients
For the Puff Pastry Shells:
– 1–2 sheets store-bought puff pastry, thawed if frozen
– 1 large egg
– A splash of milk, for the egg wash
– Granulated sugar, for sprinkling (optional)
– Metal cream horn molds or cones
– Powdered sugar, for dusting
For the Vanilla Custard Filling:
– 2 cups (500 ml) whole milk
– 1 vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
– 4 large egg yolks
– ½ cup (100 g) granulated sugar
– ¼ cup (30 g) cornstarch
– 2 tablespoons (30 g) unsalted butter
Instructions
Pages: 1 2
