Horns with custard cream are always a treat for my palate. I love them. They have always been a special kind of dessert for me. My mum used to bake them only on special occasions – probably because their preparation takes much more time than five minutes.
Each time when she made them, it was always a big excitement. Everyone wanted to eat as many of them as possible 🙂
These days, I make them myself but just like my mum, not too often. They still are a real treat to me though.
Ingredients for cream horns.
- 500 g plain flour + 5 tablespoons for dusting
- 250 g unsalted butter
- 250 ml sour cream (18%)
- vanilla sugar or 1 teaspoon of vanilla extract
- 1 egg
- 5 teaspoons of crystal sugar
Additionally: margarine to grease the metal horns and icing sugar for sprinkling
- 65 g vanilla custard powder
- 500 ml milk
- 100 g crystal sugar
- 250 g unsalted butter
How to make horns with custard cream.
Pastry: sift the flour onto the pastry board. Add the diced butter and vanilla sugar. Chop with a knife until the flour and butter begin to combine, then add the sour cream and knead the pastry. Put it in the fridge for 24 hours.
After taking the pastry out of the refrigerator, divide it into several parts. Only work with one part at a time.
Roll out the pastry into a thickness of 2-3 millimetres. Cut two centimetre wide strips, which should also be long enough to cover your metal horns.
It is worth trying with one strip first, see how long it should be and make the rest based on that.
Grease each metal horn with margarine. Start placing pastry pieces from the wider side of the horn. 1/3 of the pastry should overlap the pastry already placed on the tube. Roll the pastry over the entire length of the tube. It will look like a little spiral.
Crack an egg into a bowl and beat it with a fork.
After putting the pastry on the tubes, brush each horn with an egg and sprinkle with sugar.
Put in an oven preheated to 200 degrees Celsius for 30 minutes.
Custard cream: Pour 300 ml of milk into a pot and add crystal sugar. Bring it to boil. The sugar should dissolve completely. In the remaining 200 ml of milk, mix the custard pudding powder. When the milk begins to boil, add the pudding, reduce the heat and stir very intensively until the pudding boils. From the moment when it starts to boil, cook the pudding for another 2 minutes. Afterwards, let it cool down.
Rub the butter until fluffy. When ready, add the cold pudding in small batches. The cream should be very well mixed and not lumpy.
Fill a confectionery bag with the cream and fill each horn with it. Once done, let them chill in the refrigerator.
Before serving sprinkle the horns with icing sugar.
Good to know when making horns with custard cream.
The butter and cream you use in this recipe should be cold, taken directly from the fridge.
You don’t have to sprinkle the finished horns with caster sugar. If you use quite a lot of crystal sugar for sprinkling before putting them in the oven, then just the crystal sugar will be enough.
Do you like sweet desserts with custard cream? If so, try our recipe for Nut bark cake.