Creamy Cream Horns

Name: Creamy Cream Horns
Cuisine: British
Ingredients: 1 packet Store bought Puff Pastry; 3 tbsp custard powder; 1 1/2 C fresh milk; 2 tbsp sugar; 300 ml thickened cream; 1 tbsp sugar; 2 tbsp skimmed milk powder; Choose one filling or use both

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Note: pipe #custard #cream filling just before serving. Completely cool #horns before piping fillings. 2 types of fillings can be piped into one, custard first, then cream. Dust with icing sugar. #dessert #starch #teatime #baking #food #yummy #tasty #tastyrecipe

Pinkblanket's Kitchen @pinkblanketskitchen

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Ingredients

For the horns
1 packetStore bought Puff Pastry
Filling 1 - Custard Cream
3 tbspcustard powder
1 1/2 Cfresh milk
2 tbspsugar
Filling 2 - Cream
300 mlthickened cream
1 tbspsugar
2 tbspskimmed milk powder
Note:
Choose one filling or use both

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Steps

1

Preheat oven to 160°C. Lightly grease cone (horns) moulds before using. Transfer a piece of puff pastry sheet on a floured surface. Using a pizza cutter, divide & cut sheet into long strips. Roll the strip around each cone, overlapping a little. Moisten finger with water to glue the end of the pastry. Bake at 160°C for 25mins or until pastry turns golden in colour.
2

For Custard Cream - mix & whisk custard with 1/2 C of milk until smooth. Put aside. Heat the remaining milk over medium heat. Add in the custard mixture. Keep stirring until custard slightly thickened (but still pourable). Avoid cooking custard too long as it wont be creamy, but curdled, when refrigerated. Remove from heat to cool & transfer to a piping bag. Refrigerate.
3

For the cream filling - whip cream with sugar & skimmed milk powder until soft peak/stiff. Transfer to a piping bag & refrigerate before using.
4

To assemble - horns need to be completely cool before piping in custard & cream. Dust with some icing sugar before serving.