Ingredients

The following ingredients have 4 Servings
  • Shells:
  • 2 eggs
  • 6 cups flour
  • pinch of salt
  • 1 tsp baking soda
  • 12 oz butter (, melted and at room temperature)
  • 3/4 cup sugar
  • 1 cup milk ((room temperature))
  • 1-2 tbsp melted butter for brushing
  • optional - egg white for brushing before baking
  • Custard:
  • 4 egg yolks
  • 4 cups milk
  • 1 cup sugar
  • 4 tbsp flour
  • 1 tsp vanilla extract
  • 8 oz soft butter

Instruction

  • Custard:
  • I recommend starting with the custard, since we need it to cool down before using it.
  • In a deep pan combine milk and half of the sugar and bring to a boil. Reduce heat to medium. In a large bowl, using a mixer beat egg yolks and remaining sugar until pale. Add flour and mix well. Add 1 cup hot milk and carefully mix. Gradually add mixture to the remaining hot milk , constantly mixing, until it thickens (for about 5 minutes). Add butter and vanilla extract, mix well, remove from heat and set a side to cool down.
  • Horns:
  • In a bowl of a stand mixer beat eggs with sugar, then add milk and butter. Sift flour with baking powder and salt and combine with liquid ingredients. Knead on low speed for 5 minutes. You can of course mix dough by hand, using a mixer is just a little easier.
  • Divide dough in two parts. Using a rolling pin roll both parts into rectangles 5 mm thick. (Approximate size of each rectangle should be 20 inches long and 12 inches wide. Cut 3/4" stripes of dough lengthwise, using a pastry or pizza knife. Grease metal horn molds and roll each stripe beginning at the tip of the mold, overlapping the layers slightly to almost cover the mold.
  • Line baking sheets with parchment paper and preheat oven to 350F. Brush horns with lightly beaten egg whites (optional).
  • Bake in batches until golden or about 30 minutes. Let them cool for 5 minutes and remove horns from molds. Place on a cooling rack and let them cool completely.
  • To assemble the custard horns:
  • Fill a piping bag with custard and pipe it into each pastry horn. You can use round, star or no tip.
  • Pastry horns need to absorb moisture from the custard and get soft, so I recommend, that they are consumed after 24 hours. Pretty difficult!
  • I hope you like the recipe! I'll be sharing similar recipe for puff pastry horns in the future.