1/2 boxpuff pastry sheet, thawed, use the other sheet to double recipe or save for another time.
1 largeegg, slightly beaten
2 cwhole milk
1/4 cgranulated sugar
2 largeegg yolks
1/3 cgranulated sugar
1 tspvanilla extract
How to Make Cream Horns
- Preheat oven to 400 degrees. Grease 8 cream horn molds by spraying with Pam. While oven is heating, lay one pastry sheet on working surface. Cut into 1/2 inch strips. I use a small artist brush to dip in water and wet the one side of each strip that is going to be overlapping so it will adhere to the dough strips.
- Start wrapping the pastry at the pointed end of the mold, overlapping as you go. Using a pastry brush, brush each wrapped horn with the egg wash. After you have them all wrapped, put in freezer while you are making the pastry filling. If you are doubling recipe, double everything except the puff pastry sheets.
- Pastry cream: In a heavy saucepan, stir together milk, and the 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and the egg. Stir together the remaining sugar, cornstarch, stir them into the egg mixture until smooth. When the milk comes to a boil, drizzle it into the egg mixture in a slow thin stream while continuously whisking, so that you wont curdle the eggs. After the mixture thickens, remove from the heat. Stir in butter and vanilla and mix until well blended. Pour into a heatproof container and spread plastic wrap directly onto the pastry cream. Chill until it is the consistency to fill horns.
- To fill, put into a large pastry bag fitted with a large star tip. Pipe into the pastry horns and sprinkle tops with confectioners sugar. Or you can pipe on a little melted chocolate...These are soooo yummy