Cream horns

Very nostalgic dessert, which we always ate with yearning and joy!

Browned puff pastry with delicious cream!

Ingredients :

pastry cream

  • 300 ml milk

  • 200 ml sour cream

  • 3 vanillas

  • 100 gr sugar

  • 40 gr cornflour

  • 3 egg yolks

whipped cream

  • 250 ml sour cream

  • 3 tbsp icing sugar

2 puff pastry sheets

2-3 tbsp icing sugar

Preparation :

  1. Preheat oven at 180C.

  2. Prepare cream horns.

  3. Cut the long side of each puff pastry into strips of 4cm .

  4. Grease cone molds and wrap each cone with a strip of puff pastry. Start from the nose of the cone upwards, ensuring each shift covers part of the previous track so as not to leave gaps.

  5. Sprinkle with icing sugar and place in a baking tray lined with greaseproof paper.

  6. Bake for 20-25 minutes depending on the oven, until they get a golden brown color.

  7. Allow to cool.

  8. Prepare the pastry cream.

  9. In a saucepan, heat the milk and vanilla together with the heavy cream.

  10. In a bowl mix the egg yolks, sugar and cornstarch.

  11. When the milk is warm, remove from the heat, take a spoonful and pour in the egg mixture and stir well so that eggs get the temperature.

  12. Pour the warm eggs in the remaining milk and stir quickly.

  13. Turn heat back on and stir until thickened.

  14. Leave aside to cool by covering it with cling film so that does not create a crust .

  15. Make whipped cream.

  16. Pour the cream into the bowl of the stand mixer and beat starting at low speed and gradually increasing to high, until fluffy. Add the icing sugar and continue beating until thick and the mixture makes peaks.

  17. To fill the cones, place pastry cream and whipped cream in piping bags. Firstly fill the cone with the pastry cream and add the whipped cream. 

  18. Serve sprinkled with icing sugar.