Custard Cream Horns represents what I like most in pastry making: custard cream and puff pastry.
There are flavors and aromas that bring back memories. These custard cream horns take me back to Borgo Sansepolcro, the small tuscan town where my grandparents lived. As a kid my grandma used to take me to the pastry shop for breakfast and these were my first choice. They call them “cream fingers”.
But then you grow up and tastes change. In later years my preference moved on to Custard cream pastries. Note the leitmotif there: custard cream and puff pastry.
As for my other recipes I tweaked it to my likings but adding some grated lemon zest to the custard cream is a good option.
The recipe calls for cream horn molds. A valid alternative is using ice cream cones wrapped with aluminum foil.
Custard Cream Horns
- Preheat the oven at 180° C (355° F).
- On a working surface slightly dusted with flour roll out the puff pastry and cut it in strips, about 30 x 3 cm (11.8 x 1.2 in). This size will result in medium to big cream horns.
- Brush each strip with the beaten egg.
- Starting from the smaller end, wrap a strip around the cone overlapping it slightly as you wind it.
- Brush the horn again with egg wash.
- Coat generously with sugar.
- Repeat for the other strips. Line an oven tray with baking paper.
- Bake the horns at 180° C (355° F) for approx 18 minutes. They should come out golden.
- Let them cool off completely before filling them with a piping bag.
- Store in the fridge.