Chef Eddy's Cream Horns
- 1 (17.3 oz) frozen puff pastry
- 2 cups whole milk
- 4 + 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 2 large egg yolks
- Pinch salt
- 1 tablespoon vanilla extract
- 5 tablespoons cornstarch
- 1 (8 oz) package cream cheese
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 tablespoon + 2 teaspoons water
- Preheat oven to 375°F.
- Set aside 2 cookie sheets lined with parchment paper or lightly buttered.
- Thaw puff pastry for about 20 minutes at room temperature. While pastry is still very cold, cut pastry along fold lines. Roll each obtained strip lengthwise on a lightly floured surface to 12-inches long.
- Cut each strip lengthwise in half. Press end of dough strip onto end of a greased cannoli or cream horn tube.
- Roll dough onto mold slightly overlapping to cover in a spiral manner.
- Continue until all done, place dough strips in freezer for a few minutes if they get too soft.
- Place in oven and after 10 minutes drop oven temperature to 350°F.
- Bake for another 15 minutes or slightly longer until deep golden brown. Puff pastry cannot be under baked or it will not be flakey and crispy.
- Remove from oven and let sit for about 5 minutes, when cool enough to handle, remove molds immediately.
- Prepare filling by bringing milk and 4 tablespoons sugar to boil in a saucepan.
- In a separate bowl, whisk eggs, egg yolks, salt, and remaining 4 tablespoons sugar until thick and pale, about 2 minutes. Add vanilla and cornstarch.
- When milk comes to a boil, add about 1/4 of milk to yolk mixture. Whisk rapidly. Pour yolk mixture into remaining milk and using a whisk bring to a boil.
- Whisk vigorously to prevent burning. Once cream is thick as pudding remove from heat. Place a piece of plastic food film directly onto cream and set aside for 5 minutes.
- Cut cream cheese in small cubes and add to warm cream, stir to combine well and then place in a large bowl filled with iced water.
- When cold fill horns with cream using a piping bag or spoon.
- Whisk water and powdered sugar together and spoon glaze onto horns.