Cream Horn

 
For the Horns:

• 1 Sheet of Puff Pastry(thawed)
• Egg
•  2 tablespoon of Granulated white Sugar 

For filling:

• 250 Ml Whole Milk
• 3 egg Yolks
• 5 tablespoon of Granulated White Sugar 
• 1 tablespoon of Vanilla Essence
• 1 tablespoon of Tapioca starch (or Corn flour )
• 1 tablespoon All- Purpose Flour
• 300 Ml Double Cream (Whipping Cream will work fine)

• In a deep bowl, stir in your egg yolks together with your Sugar.
• Using a hand Whisk, vigorously whisk your egg yolks together with your Granulated White Sugar.
• Whisk well until creamy and pale in color as illustrated.
• Add in your Tapioca Starch and Flour.
• Whisk well & reserve
• Bring to boil.
• The moment it starts boiling, remove from the heat.
• Take around a ladle or 1/3 of your simmering milk and pour onto your egg and sugar mixture as illustrated.
•  Beat vigorously bearing in mind not to let the yolks to be cooked but to be only incorporated into the milk.
• Stir in the rmaining milk into your egg yolk mixture.
• Whisk well with your hand Whisk.
• Stir in your vanilla Essence.
• Pour your Milk/yolk mixture back into your pan.
• Bring Back to Boil.
• Because it must boil so as to be able to thicken.
• Over Medium to Low heat, keep on stirring continuously, to avoid your "Crème pâtissière" from  burning.
• Transfer your "Crème pâtissière" into a bowl.
• Cover it with Cling Film, making sure to make the Cling Film to touch the top of the Crème pâtissière.
• Make a corn Shape with the Flyer
• Using Aluminium foil, Cover the entire Flyer Corns.
• Make sure that no paper is visible.
• At this stage, you can start to preheat your oven.
• Preheat your oven at 180 Degree Celsius.
• Line a sheet of Parchment Paper onto your baking Tray.
• Place your Thawed Sheet of Puff Pastry onto a floured work place.
• Using a Sharp Knife or a simple Pizza Cutter, cut the Puff Sheets lengthwise into a half inch wide Strips
• When done, lightly Grease your Corn Moulds with Butter.
• Place one tip of the Puff Strip at the beginning of the Corn Mould.
• Roll the Strips around the Corn Mould into a circular motion.
• Apply a gentle pressure at the end of the strip so as to secure the top of the Corn.
• Place your Puff Corn onto your Parchement Tray.
• Repeat the same procedure with the remaining Strips.
• Brush the top with some egg yolk
• Finally sprinkle over a little bit of sugar.
• Pop these into your preheated oven over middle rack.
• Allow to cook for 15 minutes or until nicely golden
• Transfer the Puff horns onto a wire rack until completely cooled down.
• Beat into Chantilly Cream or until soft peaks forms as illustrated.
• Take half of your Chantilly Cream and Fold in into your "Crème Patissière"
• When well incorporated, stir in your remaining Chantilly Cream.
• Fold well.
• When your Puff Corns have Cooled completely, pipe in your "Crème Legère'
• Top with Desiccated Coconut on each Cream Horns.
  
  Bon appetitSource: confession of a foodaholic. blogspot. com