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Flaky puff pastry shells wrapped around smooth vanilla custard create these mouthwatering Italian cream horns. The super crispy exterior gives way to a velvety filling, making a treat that's both airy and indulgent at the same time.
Your kitchen will smell just like an Italian bakery when these are in the oven. Done right, each bite starts with a satisfying snap before melting into that silky custard center.
Main Components
- Puff Pastry: Go for all-butter versions for the tastiest results. Keep it in the fridge until you're ready.
- Egg Yolks: Use them at room temp for the smoothest possible custard.
- Milk: Stick with whole milk for the creamiest, most flavorful filling.
- Vanilla: Real extract or actual vanilla beans work best here.
- Sugar: Plain granulated sugar does the job perfectly for both parts.
Putting It Together
- Creating the Custard:
- Beat the yolks and sugar until they're pale and fluffy. You'll know it's ready when it drops in ribbons from your whisk.
- Mixing in Flour:
- Fold in your sifted flour carefully to keep everything lump-free.
- Heating the Custard:
- Warm the milk until it's just steamy. Pour it slowly into the egg mix while stirring. Then cook everything until it thickens up.
- Getting the Dough Ready:
- Roll out your cold dough on a sugary surface. The sugar will give you that sweet crackly outside.
- Forming the Shells:
- Cut long strips and wind them around metal molds with enough overlap so they don't come apart.
- Oven Time:
- Brush with beaten egg and bake at 400°F until they turn golden and crunchy.
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Success in Italian pastry making comes down to good technique and paying attention to the little things.
Oven Advice
Keep an eye on your pastries during the last few minutes of baking to get that perfect golden color without burning the edges.
Serving Style
Add the custard just before you serve them and sprinkle with a light coating of powdered sugar.
Flavor Twists
Try adding some lemon zest or a bit of espresso powder to your custard for tasty alternatives.
Keeping Fresh
Store empty shells in an airtight box and add filling only when you're ready to serve.
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Mastering timing and method will get you cream horns that could come from an actual Italian bakery. Pay attention to temperature and careful assembly for the best outcome.
Frequently Asked Questions
- → Can I prepare them ahead?
- Sure thing! Bake the pastry and make your custard early, but only fill them right before serving to keep them crispy.
- → What if I don’t have molds?
- No problem! Use foil to shape some cones. They’re not as durable but still work fine.
- → Can I use ready-made custard?
- You can, but homemade custard brings a fresher, richer flavor.
- → What’s the best way to store empty pastry shells?
- Keep them in an airtight container at room temperature. They’ll stay good for a couple of days.
- → Can I freeze empty pastry horns?
- Absolutely! Freeze for up to a month, then heat them briefly in the oven before filling.