Ingredients:

  • 1 sheet (approx. 375 g) Ready-rolled Puff Pastry Sheet
  • 1 Large Egg (for egg wash)
  • 1 tsp Water
  • 2 Tbsp Granulated Sugar (for dusting)
  • 1 ¾ cups (425 mL) Whole Milk
  • 1 tsp Vanilla Bean Paste or Extract
  • 4 Large Egg Yolks
  • ½ cup (100 g) Granulated Sugar (for filling)
  • 4 Tbsp (35 g) Cornstarch (Cornflour)
  • 2 Tbsp (30 g) Unsalted Butter

Instructions:

  1. Phase I: Preparing the Crème Pâtissière (Custard). Combine milk and vanilla in a saucepan. Heat over medium heat until just steaming; do not boil. Remove from heat.
  2. In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Whisk in the cornstarch until smooth.
  3. Temper the Eggs: Slowly pour half of the hot milk mixture into the egg mixture while whisking constantly. This prevents the yolks from scrambling.
  4. Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Whisk continuously over medium-low heat. Cook until the mixture thickens significantly, reaching a low boil for about 1 minute (this activates the starch).
  5. Finish and Chill: Remove from heat immediately. Stir in the cold butter until melted. Pour the custard into a shallow bowl. Press cling film directly onto the surface of the custard and chill in the refrigerator for at least 2 hours, or until very firm.
  6. Phase II: Shaping and Baking the Shells. Preheat the oven to 200°C (400°F). Lightly grease the metal horn moulds.
  7. Cut the Pastry: Unroll the cold puff pastry. Using a ruler and pizza cutter, slice the pastry into long strips, approximately 2 cm (¾ inch) wide.
  8. Wrap the Horns: Starting at the pointed end of a mould, wrap one strip of pastry around the cone, slightly overlapping the pastry with each revolution. Ensure the final edge is tucked securely underneath the previous layer and pressed down firmly to seal it.
  9. Egg Wash and Dust: Place the wrapped Cream Horns seam-down on the lined baking sheets. Whisk the egg and water to create the wash. Brush the entire surface of the pastry shells with the egg wash, then generously sprinkle with granulated sugar.
  10. Bake: Bake for 18–20 minutes, or until the pastry is puffed, golden brown, and cooked through.
  11. Cool: Remove from the oven. Allow the horns to cool for 5 minutes before gently twisting and sliding the pastry shells off the metal moulds. Cool completely on a wire rack before filling.
  12. Phase III: Assembly. Whip the Filling: Once the Crème Pâtissière is completely chilled, give it a vigorous whisk until it is smooth and lump-free.
  13. Pipe and Serve: Transfer the custard to a piping bag fitted with your chosen tip. Pipe the filling generously into the completely cooled pastry shells, starting at the point and filling outward.
  14. Garnish: Dust liberally with icing (confectioners’) sugar just before serving.