Pin it
These Italian cream horns feature flaky, buttery puff pastry that wraps around a smooth vanilla custard inside. You'll love how the crunchy outer shell meets the velvety filling, making a treat that's both airy and indulgent.
Your kitchen will smell just like an Italian bakery once these start cooking. When you make them right, they'll give that satisfying snap before melting into silky custard goodness.
Must-Have Components
- Puff Pastry: Go for all-butter versions for maximum flavor. Keep it in the fridge until you're ready.
- Egg Yolks: Get them to room temp for the creamiest custard possible.
- Milk: Full-fat gives you the tastiest, smoothest filling.
- Vanilla: Grab real extract or split open a vanilla bean for best taste.
- Sugar: Standard granulated works perfectly in both parts of this dessert.
How To Put Together
- Custard Creation:
- Beat those yolks with sugar till they're fluffy and make ribbon patterns when you lift your whisk.
- Flour Mix-In:
- Fold in your sifted flour carefully so the custard stays lump-free.
- Custard Cooking:
- Warm the milk until it steams. Pour it into eggs while stirring non-stop. Then cook everything until it thickens up.
- Dough Work:
- Take your cold dough and roll it on a sugary surface. This trick makes the outside extra crispy.
- Horn Formation:
- Cut into strips and wind around metal molds, making sure edges overlap enough to stay together.
- Oven Time:
- Coat with beaten egg and bake at 400°F until they turn a pretty golden color and feel crisp.
Pin it
Getting great results in Italian baking comes down to good technique and paying attention to the little things.
Smart Baking Advice
Keep an eye on your pastries during the last few minutes so they get perfectly golden without getting too dark.
Serving Style
Only add the filling when you're about to serve and sprinkle some powdered sugar on top for the finishing touch.
Different Takes
Try adding some lemon zest or a bit of espresso powder to the custard for a tasty twist.
Keeping Fresh
Store empty shells in an airtight box and only add filling when you're ready to eat them.
Pin it
Getting the hang of timing and method will help you make cream horns that could pass for those in a real Italian bakery. Just remember to watch your temperatures and be patient during assembly.
Frequently Asked Questions
- → Can you make them ahead of time?
- Absolutely! Prepare the pastry and cream first, but only fill them right before serving to keep them crisp.
- → What if I don’t have pastry molds?
- Try shaping cone molds out of aluminum foil. They’re not as sturdy as the real thing, but they’ll work just fine!
- → Can I use store-bought custard?
- Sure you can, but homemade custard has a fresher, more authentic flavor that’s hard to beat.
- → How should I store empty pastries?
- Keep them in an airtight container at room temperature, and they’ll stay good for two days.
- → Can I freeze unfilled pastries?
- Yes! Pop them in the freezer for up to a month. When ready, reheat them in the oven before adding the cream.