Pin it
Italian cream horns combine delicate layers of buttery puff pastry wrapped around rich vanilla custard filling. The contrast between the crispy shell and smooth custard creates an irresistible pastry that's simultaneously light and decadent.
The aroma of baking pastry and vanilla custard transforms any kitchen into an Italian bakery. When done properly, these cream horns have a satisfying crunch that gives way to silky smooth filling.
Key Ingredients
- Puff Pastry: Use quality all-butter pastry for best results. Keep chilled until needed.
- Egg Yolks: Fresh yolks at room temperature make smoothest custard.
- Milk: Whole milk creates richest custard texture and flavor.
- Vanilla: Pure extract or fresh vanilla bean recommended.
- Sugar: Regular granulated sugar works best for both dough and filling.
Assembly Instructions
- Making the Custard:
- Whip yolks and sugar until light. The mixture should form ribbons when lifted.
- Adding Flour:
- Gently incorporate sifted flour into egg mixture for smooth results.
- Cooking Custard:
- Heat milk to steaming. Slowly stream into eggs while whisking. Return to heat and cook until thick.
- Preparing Pastry:
- Roll chilled dough on sugared surface. The sugar creates a sweet, crisp exterior.
- Shaping Horns:
- Cut strips and wrap around metal forms with proper overlap for secure shape.
- Baking:
- Brush with egg wash and bake at 400°F until golden brown and crisp.
Pin it
Traditional Italian baking relies on technique and attention to detail for the best results.
Baking Tips
Monitor pastries closely in final baking minutes to achieve ideal golden color without burning.
Presentation
Fill pastries right before serving and finish with a dusting of powdered sugar.
Variations
Experiment with lemon zest or espresso powder in the custard for different flavor profiles.
Storage
Keep unfilled shells in sealed container and fill just before serving.
Pin it
Proper technique and timing create cream horns worthy of an authentic Italian pastry shop. Focus on temperature control and careful assembly for best results.
Frequently Asked Questions
- → Can these be prepared in advance?
- Definitely! Make the pastry and custard beforehand, but fill them only when ready to serve so they stay crispy.
- → What if I don’t own horn molds?
- No worries! You can craft cone molds using aluminum foil. While not as sturdy as metal ones, they do the job.
- → Is store-bought custard okay?
- You can use it, but nothing beats the fresh, authentic taste of homemade custard.
- → How do I store the baked, empty pastry?
- Pop them into an airtight container at room temperature, and they’ll stay fresh for up to 2 days.
- → Can unfilled horns be frozen?
- Yes, you can freeze them for a month! Just warm them up in the oven before adding the custard.