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Prepare the custard cream:
In a saucepan, whisk together sugar, cornstarch, and egg yolks until smooth.
Gradually add milk while stirring.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in vanilla extract.
Let the custard cool completely, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate.
Prepare the pastry horns:
Preheat oven to 200°C (400°F).
Grease your cream horn molds lightly.
Cut puff pastry into long strips, about 1.5–2 cm wide.
Wrap each strip around a mold, slightly overlapping as you go, pressing gently to seal.
Place on a baking sheet lined with parchment paper.
Brush the pastry with a little milk or beaten egg for golden color.
Bake:
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