The Ultimate Homemade Custard-Filled Pastry Horns Recipe
A Complete Guide to Making Custard Cream Pastry Horns
Introduction to This Delightful Italian Pastry
Pastry horns, also known as cream horns or cannoncini, are a delightful and crispy treat filled with a rich and creamy custard. These golden puff pastry rolls have a light, flaky texture and a sweet, velvety filling that makes them irresistible. Whether you’re preparing these for a special occasion or simply indulging in a homemade dessert, this recipe will guide you through each step to achieve bakery-quality results.
In this guide, we will break down the recipe into two simple sections: preparing the custard cream filling and assembling the puff pastry horns. With the right techniques and a few essential ingredients, you can create an elegant pastry that looks as good as it tastes.
Why You’ll Love This Recipe
Simple ingredients: Most of the ingredients are kitchen staples.
Easy to make: Perfect for beginners and experienced bakers alike.
Crispy and creamy texture: A satisfying contrast between flaky pastry and smooth custard.
Great for any occasion: Ideal for parties, tea time, or as a homemade dessert.
Ingredients You’ll Need
For the Custard Cream Filling:
3 egg yolks – Provides richness and texture.
3 tablespoons (30g) all-purpose flour – Helps thicken the custard.
½ cup (100g) sugar – Adds sweetness and balances the flavors.
1 teaspoon vanilla extract – Enhances the aroma and taste.
8 ounces (235ml) whole milk – The base of the creamy custard.
For the Puff Pastry Horns:
1 sheet of puff pastry (about 8 ounces, 225 grams), thawed – The crispy, golden shell.
¼ cup (50g) sugar – Adds sweetness and caramelization.
1 egg (for egg wash) – Gives a glossy golden finish.
Powdered sugar (for decoration) – A final touch of elegance.
Step-by-Step Guide to Making the Perfect Custard Cream
1. Heating the Milk
Pour the whole milk into a small saucepan and warm it over medium heat until it is hot but not boiling. This helps blend the ingredients smoothly when added later.
2. Mixing the Egg Yolks and Sugar
In a separate medium-sized saucepan, whisk together the egg yolks, sugar, and vanilla extract. Continue whisking until the mixture turns pale and slightly fluffy.
3. Adding the Flour
Gradually sift in the all-purpose flour and mix thoroughly to avoid lumps. This step ensures that your custard has a silky-smooth texture.
4. Incorporating the Milk
Slowly add the warm milk to the egg mixture while constantly whisking. Adding the milk gradually prevents curdling and ensures an even consistency.
5. Cooking the Custard
Place the saucepan over medium heat and continuously stir. The custard will thicken as it heats up. Once it reaches a slow boil, reduce the heat to low and let it cook for a couple more minutes, stirring consistently to avoid burning.
6. Cooling and Storing
Transfer the custard to a glass bowl, cover it with plastic wrap (placing the wrap directly on the surface of the custard to prevent skin from forming), and let it cool to room temperature. Refrigerate for at least 1 hour before using.
Step-by-Step Guide to Making the Puff Pastry Horns
1. Preparing the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Preparing the Puff Pastry
Lightly sprinkle some sugar on a clean surface. Place the thawed puff pastry sheet on the sugared surface and roll it out into a 9×12-inch rectangle. This step enhances the sweetness and texture of the pastry.
3. Cutting the Pastry Strips
Using a sharp knife or a pizza cutter, slice the pastry into 12 equal strips (each about 1 inch wide). A simple way to do this is by dividing the dough into three sections first and then cutting each section into four strips.
4. Rolling the Pastry on Molds
Wrap each strip around a metal cone mold, slightly overlapping the layers as you roll. This overlapping technique ensures a structured horn shape that won’t unravel during baking.
Place the wrapped pastry horns on the parchment-lined baking sheet with the seam side down to keep them from unrolling.
5. Applying the Egg Wash
In a small bowl, whisk one egg with a teaspoon of water. Lightly brush each pastry horn with the egg wash, which gives them a beautifully golden, glossy finish when baked.
Be careful not to let the egg wash touch the metal mold, as this could make it harder to remove the pastry after baking.
6. Baking the Pastry Horns
Bake in the preheated oven at 400°F (200°C) for 15 to 20 minutes or until the pastry turns golden brown and crispy.
7. Cooling and Removing from Molds
Let the baked pastry horns cool for a few minutes before carefully sliding them off the metal molds. If they stick, gently press the mold to make the circumference smaller and twist it out.
Final Assembly – Filling the Pastry Horns
Fill a piping bag with the prepared custard cream and carefully pipe it into each pastry horn until full.
Lightly dust with powdered sugar for a professional-looking finish.
Serve immediately or store in the refrigerator until ready to enjoy.
Tips for the Best Custard-Filled Pastry Horns
Chill the custard properly before piping to achieve a firm, smooth texture.
Use store-bought puff pastry for convenience, but homemade puff pastry can add a richer flavor.
Serve fresh for the best texture, as filled pastries can soften over time.
Quick & Simple Pastry Horn Recipe
Ingredients:
3 egg yolks
3 tbsp (30g) all-purpose flour
½ cup (100g) sugar
1 tsp vanilla extract
8 oz (235ml) whole milk
1 sheet puff pastry (8 oz, 225g), thawed
¼ cup (50g) sugar
1 egg (for egg wash)
Powdered sugar for garnish
Instructions:
Make the Custard: Heat milk until warm. Whisk egg yolks, sugar, vanilla, and flour until smooth. Slowly add milk while whisking. Cook over medium heat until thick. Cool and refrigerate.
Prepare Pastry Horns: Preheat oven to 400°F (200°C). Roll out puff pastry on sugared surface. Cut into 12 strips. Wrap around molds.
Bake Pastry: Brush with egg wash. Bake for 15-20 minutes until golden. Cool and remove from molds.
Assemble: Fill with custard using a piping bag. Dust with powdered sugar.
Enjoy! Serve fresh for the best taste.
