★Ingredients
Pastry shells:
1 egg (for egg wash)
1 package of puff pastry sheets (store-bought or homemade)
Powdered sugar (for dusting)
Custard filling:
1/2 cup sugar
2 cups milk
4 egg yolks
3 tablespoons cornstarch
2 tablespoons butter
1 teaspoon vanilla extract
★Instructions
- Prepare the pastry shells:
Preheat the oven to 400°F (200°C).
Roll out the puff pastry sheets and cut them into strips.
Wrap the strips around metal cream horn molds or small cylinders, overlapping slightly to form a roll shape.
Brush the pastry rolls with an egg wash (beaten egg) to give them a golden brown color after baking.
Bake for about 12–15 minutes or until golden and puffed. Let them cool completely, then gently remove the pastry from the molds.
- Make the custard filling:
In a saucepan, heat the milk over medium heat until it starts to steam, but not boil.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens (about 5 minutes).
Remove from heat, stir in the vanilla extract and butter until smooth, and allow it to cool slightly.
Transfer the custard to a piping bag with a star or round tip.
- Assemble the rolls:
Pipe the custard into the cooled pastry shells, filling them generously.
Dust with powdered sugar before serving.
Enjoy!