Sunday, October 7, 2012

Custard Cream Horns

The famous Italian Cannoncini alla creme pasticcera. Otherwise known as the following; Custard Horns, Pastry Horns, Cream Horns, filled with either Italian cream, ricotta or custard. 

And I used prepared Puff Pastry (shop bought frozen in thin square sheets).

I bought my self around 2 dozen molds. (these can be bought online

There are many Youtube sites that demonstrate how these are baked. One important rule I found, was that never wash these moulds with soap and water. Once used, soak them in warm water and pop them back into the oven to dry.

This is one of the sites I found useful (but you can use shop bought puff pastry, found in your grocers freezer), and I filled my horns with fresh custard (not jam and cream as shown on this clip).

Lots of ways to make custard. I'm sticking to my recipe, as it has been trialed and tested on several occasions now. (or you can buy "Bingo" custard. Powder form is the best. Just add milk).

  • Castor Sugar - 110 grams
  • 3 egg Yolks
  • Corn Flour -  2 Tablespoons  
  • Milk - 170 ml
  • Double Cream - 60 ml
  • Vanilla Extract  - 2 Teaspoons ( or two vanilla beans)

Step 1

  1. Place egg yolks into mixing bowl.
  2. Slowly add the caster sugar in, and begin to whisk until smooth.
  3. Add the Corn flour and continue to whisk until mixed well. (it may stick to your whisker tool, but that's fine).
  4. Transfer into a saucepan, then add the milk and cream, over medium heat, and continue to stir with your whisker. 
  5. Don't stop stirring. 
  6. Turn the heat down once you see your mixture starting to thicken. (5 - 7 minutes).
  7. Once thick and bubbly, take off the heat and add Vanilla Extract, and stir it in until mixed. 
  8. Transfer into cool bowl and cover with cling wrap until ready to use. (oh, try it first. YUM)


Line your baking tray with baking paper.
Preheat oven at 180 degrees C.

Molds - lightly grease the molds with butter.

Take one sheet of your shop bought pastry (lightly flour the bench).

Cut even strips roughly 20 to 25mm wide, and 400mm long, or as long as you think you need to cover a horn mold).

Wrap around each mould with one pastry strip. (refer to Youtube clip). (One pastry strip per mould)

Brush one side of the pastry with water.
Roll the watered side of the pastry over granulated sugar.
Sit on baking tray sugar side up.

Refer to the above Youtube clips that demonstrate how to wrap your pastry around the molds.

Bake for 10-15min (or keep an eye on them until golden)

Leave to cool then remove molds and place on tray ready to fill.

Fill with custard.
Dust some icing sugar to serve.