Ingredients
Scale
For the Pastry Shells:
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons granulated sugar
- 1 egg, beaten (for egg wash)
For the Custard Cream Filling:
- 2 cups whole milk
- 4 tablespoons granulated sugar
- 3 egg yolks
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional, for extra flavor)
Instructions
Step 1: Prepare the Pastry Shells
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Pastry: Lightly flour your work surface and roll out the thawed puff pastry sheet to slightly thin it out. Sprinkle granulated sugar evenly over the pastry. This adds a subtle sweetness and extra crispiness.
- Cut the Pastry: Using a sharp knife or pizza cutter, slice the pastry into ½-inch wide strips.
- Shape the Horns: Take a metal cream horn mold (or create makeshift cones using aluminum foil). Wrap each strip of pastry around the mold, overlapping slightly to prevent gaps.
- Brush with Egg Wash: Lightly brush the pastry with beaten egg to give it a golden, glossy finish when baked.
- Bake: Arrange the pastry horns on the prepared baking sheet and bake for 15–18 minutes, or until golden brown and crispy. Remove from the oven and allow them to cool before gently removing them from the molds.
Step 2: Make the Custard Cream
- Heat the Milk: In a medium saucepan, heat the milk over low heat until it is warm but not boiling.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and creamy.
- Add Flour: Slowly whisk in the flour, ensuring no lumps remain.
- Combine with Warm Milk: Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens. This should take about 5–7 minutes. Once thick, remove from heat and stir in vanilla extract and lemon zest.
- Cool the Custard: Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
Step 3: Fill the Pastry Shells
- Transfer the Custard to a Piping Bag: Once the custard is chilled, transfer it into a piping bag fitted with a small round tip.
- Fill the Pastry Horns: Carefully pipe the custard into each pastry horn, filling them generously.
- Dust with Powdered Sugar (Optional): For an extra touch of elegance, lightly dust the tops with powdered sugar before serving.
Notes
Common Mistakes and How to Fix Them
- Pastry Shells Losing Their Shape: If the pastry unravels during baking, make sure to press the edges firmly when wrapping them around the mold. Chilling the wrapped molds for 10 minutes before baking can also help.
- Custard Too Runny: If the custard does not thicken properly, it may need more cooking time. Be sure to stir continuously over low heat until it reaches a pudding-like consistency.
- Burnt Pastry: Check the oven temperature and bake on the middle rack to prevent excessive browning.
Helpful Kitchen Tips
- Prep Efficiently: Have all ingredients measured and ready before starting. This keeps the process smooth and stress-free.
- Alternative Tools: If you don’t have cream horn molds, roll aluminum foil into cone shapes and wrap the pastry around them.
- Storage Tips: Store unfilled pastry shells in an airtight container at room temperature for up to 3 days. Once filled, keep them refrigerated and consume within 24 hours for the best texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes