🥐 Cream Horns with Vanilla Custard Filling

Ingredients:
For the pastry:
Ready-made puff pastry (store-bought, frozen)
1 egg (beaten, for brushing)
Powdered sugar (for dusting)
For the vanilla custard cream:
2 cups milk
3 tablespoons cornstarch
4 tablespoons sugar
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter (optional, for extra creaminess)

Instructions:

1. Make the Custard Cream:
   In a saucepan over medium heat, whisk together the milk, sugar, cornstarch, and egg yolks.
   Stir constantly until the mixture thickens to a pudding-like consistency.
   Add the vanilla and butter, stir until smooth.
   Let it cool completely, then refrigerate.
2. Prepare the Pastry Horns:
   Roll out the puff pastry and cut into long strips (about 1 inch wide).
   Wrap each strip around a metal cone mold (or make cones from foil).
   Brush with beaten egg for a golden finish.
   Bake at 200°C (400°F) for 15–20 minutes or until golden brown.
   Let them cool, then gently remove from molds.
3. Fill and Decorate:
   Place the cooled custard cream into a piping bag.
   Fill each pastry horn from both ends.
   Dust generously with powdered sugar.
   ✅ Tips:
   You can use store-bought custard or whipped cream as an alternative.
   Keep refrigerated and serve chilled.
   Optional: Add a bit of lemon zest or orange blossom water to the cream for extra flavor.