Cream-Filled Puff Pastry Horns
Indulge in the delightful fusion of crisp, golden puff pastry and velvety custard cream with these irresistible Cream-Filled Puff Pastry Horns. Originating from Italian culinary tradition, these elegant pastries, known as cannoncini, captivate the senses with their delicate texture and rich flavors.
Whether served as a sweet treat for afternoon tea, a decadent dessert for special occasions, or simply as a delightful indulgence any time of day, these pastry horns promise to enchant your taste buds and elevate your baking repertoire.
Join us on a culinary journey as we explore the art of crafting these delectable pastries, from preparing the luscious custard cream to mastering the art of shaping and baking the perfect puff pastry cones. Get ready to impress friends and family with these exquisite Cream-Filled Puff Pastry Horns that are as delightful to behold as they are to savor.
Ingredients:
For the custard cream:
3 egg yolks.
3 tablespoons (30 grams) all-purpose flour.
1/2 cup (100 grams) sugar.
1 teaspoon vanilla extract.
8 oz (235 ml) milk.
For the pastry horns:
1 sheet puff pastry, thawed (about 8 oz, 225 grams).
1/4 cup (50 grams) sugar.
1 egg (for egg wash).
Powdered sugar for dusting.
Instructions:
Preparing the custard cream:
Step 1
Heat the milk until hot, but not boiling.
Step 2
In a medium-sized saucepan, whisk together the egg yolks, sugar, vanilla extract, and flour until well combined and fluffy.
Step 3
Gradually add the hot milk to the egg mixture while whisking continuously to prevent lumps.
Step 4
Place the saucepan over medium heat and stir constantly until the mixture thickens and comes to a slow boil.
Step 5
Reduce the heat and continue to cook for a couple more minutes until desired thickness is achieved.
Step 6
Transfer the custard cream to a glass bowl, cover with plastic wrap, and refrigerate for at least one hour to cool and set.
Making the pastry horns:
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