Cornets with cream (Print Version)
# Ingredients:
01 -
A ready-to-use puff pastry sheet.
02 -
2 cups of milk.
03 -
4 egg yolks.
04 -
1/2 cup of sugar.
05 -
1/4 cup of cornstarch.
06 -
1 vanilla bean, split, or 1 teaspoon of vanilla extract.
07 -
3 tablespoons of butter.
# Instructions:
01 -
Cut the puff pastry into strips about an inch wide. Roll each strip onto pastry molds with a slight overlap. Preheat your oven to 400°F.
02 -
Place the rolled tubes on a baking tray lined with parchment paper. Bake for 15 to 20 minutes until golden. Let them cool before removing the molds.
03 -
Heat the milk with the vanilla bean (or extract) in a saucepan. Separate egg yolks into a bowl, mix them with the sugar until pale, and then stir in the cornstarch.
04 -
Slowly whisk a little warm milk into the egg mixture. Pour it all back into the saucepan and cook over medium heat, stirring, until thickened.
05 -
Mix in the butter, cover with plastic wrap, and chill. Once cooled, pipe the creamy filling into the baked pastry tubes using a piping bag.
# Notes:
01 -
Best enjoyed right after filling, so they stay crispy.
02 -
Empty shells can be stored in an airtight container to keep fresh.