INSTRUCTIONS
Start by preparing the custard (pasticcera cream):
Heat the milk until hot (not boiling).
In a medium saucepan, beat the egg yolks with the sugar, vanilla extract, and flour until light and fluffy.
Add the milk a little at a time as you whisk, making sure there are no lumps.
Place the pan over medium heat and stir continuously until simmering. The cream will thicken, so be careful not to let it stick to the bottom. Lower the heat and cook for a couple more minutes, until you reach the desired thickness.
Pour the cream into a glass bowl, cover with cling film and leave to cool. Refrigerate for at least an hour.
For the puff pastry horns:
Preheat oven to 400°F (200°C).
Sprinkle a little sugar on the counter and on top of the puff pastry and roll it out into a rectangle about 9 by 12 inches.
Cut it into 12 strips (about 1 inch thick). Easy way to do it: Cut the dough into three parts and then each part into four strips.
Roll each strip into a horn-type (tapered-shaped) pan. The dough should overlap (about half its length).
Place it on a baking sheet lined with parchment paper with the visible side (end of the strip) facing down.
Beat an egg with a tablespoon of water. Lightly brush each cone of dough with beaten egg.
Be sure to keep the beaten egg away from the mold. It will make it more difficult to peel the horn of dough off the pan once baked.
Bake at 400 °F (200 °C) for about 15 to 20 minutes until golden brown on top.
Let them cool for a couple of minutes and carefully unmold. If the dough sticks to the pan, you can press down on the pan a little (to make the circumference smaller) and very gently flip it inside the dough until it comes off.
Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like and enjoy!
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