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Flaky puff pastry shells wrapped around smooth vanilla custard make these Italian cream horns a true delight. The mix of crunchy exterior and velvety filling creates a treat that's both airy and indulgent at the same time.
Your kitchen will smell like an authentic Italian bakery when these are in the oven. Done right, these treats give you that wonderful snap followed by a silky, creamy center.
Essential Ingredients
- Puff Pastry: Go for high-quality, butter-based sheets. Keep them cold until you're ready to start.
- Egg Yolks: Use them at room temperature for the smoothest filling.
- Milk: Stick with full-fat milk for the creamiest custard.
- Vanilla: Real extract or scraped bean pods work best.
- Sugar: Standard granulated type works great in both components.
How To Put Together
- Custard Base:
- Beat the yolks with sugar until they're pale and fluffy. You'll know it's ready when the mix falls in ribbons.
- Flour Mix:
- Fold in sifted flour carefully to keep everything lump-free.
- Warming The Filling:
- Warm milk until it steams. Pour it slowly into egg mix while stirring. Put it back on heat until thick.
- Dough Prep:
- Roll your cold dough over a sugar-coated surface. This makes the outside extra crispy.
- Form Creation:
- Cut into strips and wind around metal molds with enough overlap to stay put.
- Oven Time:
- Paint with beaten egg and cook at 400°F till they're golden and crispy.
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Success in Italian pastry making comes down to good skills and paying close attention.
Clever Cooking Advice
Keep an eye on them during the last few minutes of baking to get that perfect golden shade without getting too dark.
Serving Ideas
Add the custard just when you're about to serve and top with a light sprinkle of powdered sugar.
Different Options
Try adding some lemon peel or coffee powder to the custard for new flavor twists.
Keeping Fresh
Store empty shells in an airtight box and add filling only when you're ready to eat.
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Getting the temps and timing just right will give you cream horns that look like they came from a real Italian bakery. Pay attention to cold ingredients and careful assembly for the best outcome.
Frequently Asked Questions
- → Can I make these ahead of time?
- Sure thing! Keep the custard and pastry apart until serving to keep the crunch.
- → What should I do without horn molds?
- No problem! Create your own by folding foil into cone shapes. They’ll work in a pinch.
- → Will store-bought custard work?
- You can use ready-made custard, but homemade is tastier and feels more authentic.
- → How do I store baked horns without filling?
- Put them in a sealed container. They’ll stay crisp on the kitchen counter for two days.
- → Can I freeze unfilled puff pastry?
- Yep! Freeze for up to a month and warm them before filling for the perfect taste.