CUSTARD CREAM HORNS

Scrumptious and flaky puff pastry cones made from scratch and filled with custard cream making it one amazing dessert.

INGREDIENTS

For Puff Pastry:

2 cups all-purpose flour

1 teaspoon salt

1 and 1/4 cups chilled unsalted butter

1/2 cup ice cold water

Custard filling

3 tablespoon custard powder

1/2 cup fresh milk

2 tablespoon sugar

1 egg for egg wash

Melted chocolate

INSTRUCTIONS

Combine flour and salt. Take chilled butter and cut into cubes. Add it to the flour and with fingertips rub it into the flour.

Now add ice cold water little by little and bring the dough together. Do not knead. Just bring it together.

Take a parchment paper, transfer the crumbly dough on it, shape it into a thick rectangle.

Cover and place it in fridge until firm to touch for about 30 minutes. Now take it out, dust some flour on top and roll it into a thinner rectangle. The sheet would be very rough. Make a dough into two folds like a letter fold. Now cover and refrigerate until firm. Repeat it two more times and you will see that the sheets smoothness improves a lot during next fold. After the third and final fold, refrigerate until firm. Dust with flour and roll it into a thin rectangle.

Cover with cling film to avoid drying it out and rest in fridge until firm.

Now make the cones mold using aluminum foil or use metal cones.

To make cone molds:

Take half of an A4 size paper, roll them up into cones. Seal this using tape.

Take aluminum foil of about the same size or larger and wrap it around the paper cone to prevent the paper from burning in the oven. Tuck the foil from the top opening of the cone to hold it in place. Before using them, you will need to grease the molds preferably with butter.

Preheat oven to 180C. Give puff pastry a roll over few times to a thinner layer then divide each sheets of puff pastry into 12 long strips.

Roll the pastry strip around each greased cone mould, overlapping a little. Moisten finger with water and 'glue' both end of pastry. Arrange on baking tray or tin with seam side below. Brush with egg wash and bake for 20-25 minutes until golden in colour.

Let the horns completely cooled before removing from mould.

For Custard Cream - mix and whisk custard with 1/2 cup of milk until smooth. Put aside. Heat the remaining milk over medium heat. Add in the custard mixture. Keep stirring until custard slightly thickened. Remember that this will curdled, when refrigerated. Remove from heat to cool & transfer to a piping bag. Refrigerate.

Once the cones are cooled completely, dip the open end in melted chocolate and wait for it to set. Now pipe in custard cream.

Note : You can also fill them with vanilla whipped cream or any other filling of your choice.

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