Italian Cream-Filled Pastry Horns (Print Version)

# Ingredients:

→ For the Custard Cream

01 - 3 egg yolks

02 - 3 tablespoons all-purpose flour

03 - 1/2 cup sugar

04 - 1 teaspoon vanilla extract

05 - 8 ounces milk

→ For the Pastry Horns

06 - 1 sheet (8 oz) puff pastry, defrosted

07 - 1/4 cup sugar

08 - 1 egg, for egg wash

09 - Powdered sugar for dusting

# Instructions:

01 - Heat your milk until hot but not boiling. Mix egg yolks, sugar, vanilla, and flour in a pan until fluffy. Slowly whisk in the hot milk and cook over medium heat, stirring until it thickens. Chill for at least an hour.

02 - Heat oven to 400°F. Roll out your puff pastry on a sugared surface to 9x12 inches. Cut into 12 one-inch strips and wrap each around a cone mold, overlapping the edges.

03 - Place the horns seam-side down on a lined baking sheet. Brush with egg wash and bake for 15-20 minutes until golden brown. Let cool before carefully removing from molds.

04 - Once cooled, pipe the chilled custard cream into each pastry horn. Dust with powdered sugar and serve right away for the best texture.

# Notes:

01 - Make sure all ingredients are room temperature before starting

02 - Keep stirring the custard to prevent lumps

03 - Fill the horns just before serving to keep them crispy

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