Ingredients
Equipment
Instructions
Pastry Cream
- In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth.In a saucepan, heat the milk and lemon zest (if using) over medium heat until it just begins to simmer. Remove from heat.Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).Remove from heat, stir in vanilla, and pour into a bowl. Cover with plastic wrap (press it against the surface to prevent a skin) and refrigerate until fully chilled—at least 1 hour.
Puff Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.Lightly flour your surface and roll out the puff pastry into a rectangle (about 10x12 inches). Cut into 12 strips, about 1/2 inch wide.Lightly grease the cream horn molds. Wrap each strip around a mold, overlapping slightly as you go from tip to top.Place seam side down on the baking sheet.Beat the egg and brush over each horn. Sprinkle with sugar if desired for a caramelized crunch.
Bake:
- Bake for 20–25 minutes, or until golden brown and puffed.Let them cool for 5–10 minutes, then gently slide them off the molds and cool completely on a wire rack.
Fill the Horns
- Transfer the chilled pastry cream to a piping bag.Once the horns are fully cooled, pipe the cream inside from the wider end.
Notes
Chill the Puff Pastry: Warm puff pastry is hard to work with and won’t puff as well. If it starts getting sticky or soft while shaping, pop it back in the fridge for 10–15 minutes before continuing.
Don’t Skip the Egg Wash: The egg wash gives the pastry that gorgeous golden shine. For extra sparkle and crunch, sprinkle a little sugar on top before baking.
Metal Molds Are Key: Use metal cone molds for the best shape and even baking. If you don’t have them, you can make DIY versions by wrapping foil around a sugar cone or creating cones from parchment paper (though they’re trickier to manage).
Let the Shells Cool Before Filling: Warm pastry + cold cream = soggy disaster. Always let the horns cool completely before piping in the custard.
Fill Just Before Serving: Cream horns are best when freshly filled. If you’re making them in advance, store the baked horns in an airtight container at room temperature, and fill them just before serving for that perfect crunch.
Pipe from the Bottom Up: Start filling from the narrow tip and work toward the wider end. It helps prevent empty spots in the center.