Flaky custard cream horns made with puff pastry and filled with sweet vanilla custard: easy, classy, and delicious. The perfect treats for Valentine's Day, baby showers, date nights, or just because! A 100% stress-free baking project!
4egg yolksuse the egg whites to make coconut macaroons, meringues, or a fluffy omelet!
For the Cream Horns
Powdered sugarfor dusting
Add the egg yolks, sugar, cornstarch, vanilla extract, and salt to a medium bowl. Whisk until smooth and lighter in color. Pour the milk into a medium saucepan, place over medium-low heat and heat the milk until warm. Slowly add in the egg mixture and, using a wooden spoon, stir constantly.
Cook over medium heat while stirring constantly until thickened, then remove from hear, immediately pour into a bowl and cover the surface with plastic wrap to prevent a thin custard skin from forming (make sure the plastic wrap is touching the whole surface). Set aside and allow to cool down.
Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper.
Using a pizza cutter cut the puff pastry into 1/2 inch or 3/4 inch wide strips. Wrap each strip around the mold overlapping a little with each round. Place the prepared cream horns on your baking sheet.
Bake for 8-10 minutes or until lightly golden, do not allow the cream horns to turn brown! Remove from the oven, then remove each cream horn from the mold hot to prevent them from sticking to the molds. Allow the horns to cool down to room temperature before moving onto the next step!
Transfer the vanilla custard into a piping bag, then pipe the custard into each horn. For crispy horns: dust with powdered sugar and serve immediately! For soft horns, refrigerate for at least 2 hours before serving and dust with powdered sugar right before serving!
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