Cream Horn Recipe

Measure and prep all ingredients.

Prepare the pastry cream. In a small saucepan, combine the whole milk and three tablespoons of granulated sugar. Mix until combined. Turn the heat to medium and bring to a simmer.

While the milk mixture is coming up to a simmer, whisk the remaining three tablespoons of granulated sugar, cornstarch and salt together in a medium bowl. Add the egg yolk and egg and whisk until well combined. 

Once the milk comes to a simmer, use a ladle to pour a thin stream of the hot milk into the egg mixture while whisking constantly. Continue until all of the milk is added to the egg mixture. 

Return the entire mixture to the saucepan and constantly whisk until the pastry cream is thickened. 

Remove the saucepan from the heat. Stir in the butter and one teaspoon of vanilla extract or paste until well blended. 

Pour the pastry cream through a fine mesh sieve into a heatproof container. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate the pastry cream until completely chilled.

While the pastry cream is chilling, prepare the puff pastry. Preheat the oven to 400°F and prepare eight cream horn molds. Lightly dust the work surface with all-purpose flour. Unfold the puff pastry and dust it with the all-purpose flour. Use a rolling pin to lightly roll out the pastry dough, about one inch on each side. Use a pastry cutter to cut the dough into one inch strips.

Lightly butter the cream horn molds with the melted butter. 

Wrap the horn molds with the puff pastry dough, overlapping ⅛-inch while wrapping. Place the wrapped horn molds on a baking sheet lined with parchment paper.

Prepare an egg wash by whisking together the water and egg. Use a pastry brush to brush the puff pastry. 

Bake the puff pastry for about 15 minutes, or until lightly golden brown. Let the puff pastry cool for 10 minutes before removing the molds.

Line a sheet pan with parchment paper. Dip the large end of the completely cooled cream horns into the melted white chocolate. Dip into the chopped pistachios and place on the prepared sheet pan. Let the white chocolate set up at room temperature or in the freezer.

Prepare the diplomat cream. In a chilled bowl, combine the heavy whipping cream and the powdered sugar. With an electric mixer, beat the heavy cream until medium peaks form. (See notes 1.)

Whisk the chilled pastry cream until the pastry cream loosens. Add a third of the heavy cream and fold until combined. Repeat with the remaining whipped cream.

Fill a piping bag fitted with an open star tip with the diplomat cream. Fill the puff pastry with the diplomat cream. 

Top with powdered sugar and serve. Enjoy!