Cream horn with custard cream

Puff pastry cream horn with custard cream are classic Italian pastries that are a must-have in any well-assorted pastry tray. Among the most delicate and delicious small pastries, they consist of a fragrant, spiral-wrapped puff pastry shell filled with a smooth and delightful custard cream.

How long will it take?20 min

Recipe difficultyEasy

How many people?6

What do you need?

Ingredients: 500 g whole milk, 5 (≈ 75 g) egg yolks, 120 g sugar, 40 g cornstarch (maizena), 1 teaspoon vanilla extract
TO FINISH: Hazelnut flour or chopped hazelnuts (or almonds/pistachios) for garnish

Let’s get cooking!

Preparation

Prepare the custard cream
Pour the milk into a small saucepan and heat it until it almost reaches a boil.
In a bowl, mix the egg yolks with the sugar until the mixture is smooth.
Add the cornstarch to the egg yolk and sugar mixture, stirring well to avoid lumps.
Add a little of the warm milk to the mixture to thin it out, then pour in the rest of the milk.
Return to the heat (low flame) and stir continuously until the cream begins to thicken.
Once ready, transfer it to a baking dish, cover with plastic wrap directly on the surface, and let it cool first at room temperature and then in the refrigerator.

Filling the cream horn

Once the cream is cold, transfer it to a piping bag fitted with a star tip and fill the cream horn Decorate the opening of the cream horn by dipping it into the chopped hazelnuts, and your puff pastry cream horn with custard cream will be ready.