Bite-Sized Delights: Puff Pastry Cream Horns
Imagine delicate pastry shells, crisp and golden brown, cradling a smooth and creamy vanilla custard. These Puff Pastry Cream Horns are miniature masterpieces that are both easy to make and undeniably delightful. Perfect for a teatime treat or a light and elegant dessert, they are guaranteed to tantalize taste buds of all ages.
A Symphony of Texture and Flavor:
The star of the show is the delightful contrast between the pastry shell and the creamy custard. The puff pastry is light and airy, with a satisfying flakiness that shatters with every bite. This textural delight gives way to the smooth and luscious vanilla custard, bursting with rich flavor in every mouthful.
Effortless Elegance:
Despite their impressive presentation, Puff Pastry Cream Horns are surprisingly simple to create. The recipe utilizes store-bought puff pastry, eliminating the need for complicated dough-making techniques. A quick custard cream is whisked together and refrigerated until chilled, and then the puff pastry is transformed into delicate cones, ready to be filled with the delightful custard.
Ingredients:
For the Custard Cream
- 3 large egg yolks
- 3 tablespoons (30 gr) all-purpose flour
- 1/2 cup (100 gr) granulated sugar
- 1 teaspoon pure vanilla extract
- 8 ounces (235 ml) whole milk
For the Cannoncini Shells
- 1 sheet frozen puff pastry, thawed (about 8 ounces, 225 gr)
- 1/4 cup (50 gr) granulated sugar
- 1 large egg
- Powdered sugar for dusting
Step-by-Step Guide to Bite-Sized Bliss:
- A Creamy Dream (Custard Cream):
- Begin by creating the star of the filling – the custard cream. Whisk together egg yolks, sugar, vanilla extract, and flour until light and fluffy.
- Slowly whisk in warmed milk, ensuring there are no lumps.
- Gently cook the mixture over medium heat, stirring constantly, until it reaches a slow boil and thickens to your desired consistency. Remember, patience is key to prevent scorching!
- Pour the thickened custard into a bowl, cover it with plastic wrap to prevent a skin from forming, and refrigerate for at least an hour.
- From Pastry to Cone (Puff Pastry):
- Preheat your oven to 400°F (200°C) to ensure the pastry shells bake to golden perfection.
- On a lightly floured surface, sprinkle some sugar over your defrosted puff pastry sheet. Gently roll it out to a rectangular shape, adding a touch of sweetness and aiding in the rolling process.
- Using a sharp knife, cut the pastry sheet into thin strips, approximately 1 inch thick.
- Carefully wrap each strip around a greased cannoli mold or a similar cone-shaped object, ensuring the pastry overlaps slightly for a secure closure.
- Place the formed pastry cones on a baking sheet lined with parchment paper, with the seam (end of the strip) facing down. Brush the pastry cones lightly with egg wash, avoiding the area where it meets the mold for easier removal later.
- Baking to Golden Perfection:
- Bake the pastry cones in your preheated oven for 15-20 minutes, or until they are golden brown and crisp.
- Let the baked pastry cones cool for a few minutes before attempting to remove them from the molds. Gently twist and pull the mold away from the pastry, taking care not to tear the delicate shells.
- The Marriage of Flavor and Texture (Filling and Serving):
- Once the pastry shells are cool and the custard cream is chilled, it's time to assemble your delightful treats!
- Fill a piping bag with the chilled custard cream and pipe it gently into the hollow centers of the pastry cones.
- A Touch of Sweet Finesse (Powdered Sugar):
- For an extra touch of elegance, dust the tops of your filled Puff Pastry Cream Horns with powdered sugar.
- Bite into Bliss:
- Now comes the best part – enjoy these bite-sized masterpieces! Savor the delightful contrast of textures and the explosion of creamy vanilla flavor in every mouthful.
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