Italian Custard Horns (Printable Version)
# What You'll Need:
→ Custard Cream
01 -
3 big egg yolks
02 -
½ cup white sugar
03 -
3 tbsp all-purpose flour
04 -
1 tsp vanilla flavoring
05 -
1 cup milk (8 oz)
→ Pastry
06 -
8 oz defrosted puff pastry sheet
07 -
One egg for coating (egg wash)
08 -
Icing sugar (for sprinkling)
09 -
¼ cup white sugar for spreading
# Preparation Steps:
01 -
Heat milk till it's warm but not bubbling. Beat egg yolks, flour, sugar, and vanilla till fluffy. Gradually add warm milk while stirring. Cook on medium flame, continuously mixing until thick. Let it cool down then pop it in the fridge for at least 60 minutes.
02 -
Heat your oven to 400°F. Scatter sugar on your counter and roll the puff pastry over it till you get a 9x12 inch flat rectangle. Slice into 12 strips, roughly an inch wide each.
03 -
Twist each strip around the pastry forms with a small overlap. Place them on a paper-lined baking sheet with the joined part underneath.
04 -
Stir one tbsp water into the egg and gently paint the pastry. Don't let it drip onto the forms.
05 -
Cook in the 400°F oven for 15-20 minutes until golden brown. Allow them to cool a bit before gently pulling out the forms.
06 -
Squeeze the cold custard into the cooled pastry shells. Dust with some icing sugar before you serve them.
# Additional Tips:
01 -
Fill them right before eating to keep the pastry crunchy.
02 -
Your custard must chill in the fridge for 60+ minutes.
03 -
Keep egg wash off the forms so they'll come out easily.