1. Heat the Milk: In a saucepan, combine the milk and vanilla bean seeds and pod, if using. Heat over medium heat until warm and steaming, but do not allow it to boil. If using vanilla extract, add it later with the butter.
2. Prepare the Egg Mixture: In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth, pale, and free of lumps.
3. Temper the Eggs: Slowly pour the warm milk into the egg mixture while whisking continuously. This gradually warms the yolks and prevents them from scrambling.
4. Cook the Custard: Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until it thickens into a smooth, creamy pastry cream.
5. Finish and Chill: Remove from the heat. Remove the vanilla pod, if used, and stir in the butter and vanilla extract, if using. Transfer the custard to a bowl and cover with plastic wrap directly touching the surface. Refrigerate for 2–3 hours, or until completely cold and firm.
6. Prepare the Pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly grease the metal cream horn molds.
7. Cut the Pastry Strips: Roll out the thawed puff pastry slightly if needed. Cut into long, even strips approximately ¾–1 inch wide.
8. Shape the Horns: Starting at the pointed end of each mold, wrap a pastry strip around it in a spiral, slightly overlapping each layer as you work toward the wider end. Gently press the end of the strip to secure it.
9. Apply the Egg Wash: Arrange the wrapped molds on the prepared baking sheet with the pastry seam facing down. Beat the egg with a splash of milk and brush the pastry lightly. Sprinkle with a little granulated sugar if desired.
10. Bake: Bake for 15–20 minutes, or until the pastry is puffed, crisp, and deeply golden brown.
11. Cool and Remove the Molds: Let the pastry horns cool for a few minutes until safe to handle. Carefully twist and remove the metal molds. Allow the shells to cool completely before filling.
12. Fill the Cream Horns: Transfer the chilled vanilla custard into a piping bag fitted with a star or round nozzle. Pipe generously into each pastry shell, filling from the wide end toward the tip.
13. Finish and Serve: Dust generously with powdered sugar and serve immediately, or refrigerate briefly until ready to enjoy.
Tips
– Make sure the puff pastry is cold but flexible before shaping. If it becomes too soft, refrigerate it for 10–15 minutes.
– Overlap the pastry strips slightly to prevent gaps from forming during baking.
– Grease the molds well so the baked pastry shells release easily.
– Allow the shells to cool completely before filling to keep the custard from melting.
– The custard must be thoroughly chilled and thick before piping.
– For crispier horns, fill them shortly before serving rather than several hours ahead.
– Store unfilled pastry shells in an airtight container at room temperature for up to 2 days. Keep the custard refrigerated.
Result
Beautiful golden puff pastry horns with delicate, crispy layers and a rich, silky vanilla custard filling. Finished with a generous dusting of powdered sugar, these elegant cream-filled pastries are crisp on the outside and wonderfully creamy inside.
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