Custard Cream Horns

Bake in the preheated oven for 15–20 minutes or until puffed and golden brown.

Remove from oven and allow to cool slightly before gently removing the pastry from the molds.

Fill and serve:

Use a piping bag or spoon to fill the cooled pastry horns with the chilled custard cream.

Dust with powdered sugar before serving.

Serving Tips:
Serve chilled or at room temperature.

Add fresh berries on the side for a fruity touch.

Can be stored in the fridge for up to 2 days; fill just before serving for best texture.