Step 1: Make the Custard
In a medium saucepan, whisk together the egg yolks, sugar, and flour until smooth.
Gradually whisk in the milk until no lumps remain.
Place the saucepan over medium heat, stirring constantly until the mixture thickens, about 5–7 minutes.
Remove from the heat and stir in the vanilla extract and butter until smooth.
Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour.
Step 2: Prepare the Puff Pastry
Preheat your oven to 400°F (200°C).
Lightly flour your work surface and unfold the thawed puff pastry.
Cut the pastry into ¾-inch (2 cm) strips.
Step 3: Shape the Horns
Lightly grease metal cream horn molds.
Starting at the pointed end, wrap each pastry strip around the mold, slightly overlapping each layer.
Brush the pastry with the beaten egg.
Step 4: Bake
Arrange the pastry horns on a parchment-lined baking sheet.
Bake for 15–20 minutes, or until puffed and deep golden brown.
Allow them to cool for 5 minutes before gently removing the metal molds.
Cool completely on a wire rack.
Step 5: Fill the Horns
Transfer the chilled custard to a piping bag fitted with a star tip.
Pipe the custard into both ends of each pastry horn until completely filled.
Step 6: Finish and Serve
Dust generously with powdered sugar just before serving.
Enjoy immediately for the crispiest texture.
Tips
- Chill the custard completely before filling the pastry.
- Don’t overfill the horns, or the custard may ooze out.
- Add a little lemon zest or almond extract for a delicious flavor variation.
- Fill the horns just before serving to keep the pastry crisp.
- Store unfilled pastry horns in an airtight container for up to 2 days. Filled horns should be refrigerated and enjoyed within 24 hours.
Enjoy these buttery, flaky pastry horns with creamy vanilla filling for breakfast, dessert, or an afternoon treat! 🥐🍮✨
