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Buttery puff pastry wrapped around smooth vanilla custard makes these Italian cream horns a true treat. That mix of crispy outer shell and velvety filling creates a pastry that's both airy and indulgent at the same time.
Your kitchen will smell just like a bakery in Italy when these are in the oven. Done right, you'll get that wonderful crackly bite followed by silky custard that'll make everyone ask for seconds.
Must-Have Components
- Puff Pastry: Go for butter-based options for the tastiest results. Don't take it out of the fridge until you need it.
- Egg Yolks: Make sure they're fresh and not cold from the fridge for the creamiest filling.
- Milk: Stick with full-fat for that luxurious custard feel and taste.
- Vanilla: Either real extract or an actual vanilla bean will give the best flavor.
- Sugar: Plain granulated works perfectly in both the shell and filling parts.
Putting It All Together
- Custard Creation:
- Beat the yolks and sugar until they're fluffy and make ribbons when you lift the whisk.
- Flour Mixing:
- Add sifted flour to your egg mix slowly and carefully for a lump-free result.
- Warming The Custard:
- Get your milk hot but not boiling. Pour it into eggs while stirring non-stop. Then cook everything until it thickens up.
- Dough Work:
- Roll out your cold dough on a sugary surface. This gives you that sweet crunch on the outside.
- Making The Shapes:
- Cut into strips and wrap them around metal molds with enough overlap so they stay closed.
- Oven Time:
- Paint with beaten egg and cook at 400°F until you see that nice golden color and crispness.
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Getting these pastries right comes down to careful steps and paying attention to little details.
Oven Advice
Keep an eye on them during the last few minutes of baking to get that perfect golden look without any burning.
Serving Ideas
Don't add the filling until you're ready to serve and finish with a light sprinkle of powdered sugar on top.
Try Something Different
Add some lemon zest or a bit of espresso powder to your custard for a fun twist on the classic flavor.
Keeping Fresh
Store empty shells in an airtight container and don't fill them until just before serving time.
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Getting the timing and method just right will give you cream horns that look like they came from a real Italian bakery. Pay attention to temperatures and take your time with assembly for the best outcome.
Frequently Asked Questions
- → Can I make these ahead of time?
- Absolutely! Prepare the cream and pastry in advance, but keep them apart until serving to maintain crispiness.
- → What can I use if I don't have molds?
- No problem! Shape aluminum foil into small cones. They may not be as sturdy, but they work just fine.
- → Can I use premade custard?
- Sure, but homemade custard gives a much fresher and more authentic flavor.
- → What's the best way to store plain pastry?
- Seal them in an airtight container at room temperature, and they'll keep for up to two days.
- → Is it okay to freeze unfinished shells?
- Go for it! Store them in the freezer for a month and reheat in the oven before filling.