---

⭐ CREAM HORNS ⭐

Crispy Puff Pastry Cones Filled with Vanilla Cream

---

🕒 MAKES: 12–15 HORNS

🔥 BAKE TIME: 15–20 MINUTES

❄️ CHILL TIME: 30 MINUTES (FOR THE CREAM)

---

🧾 INGREDIENTS

FOR THE PASTRY:

• 1 SHEET PUFF PASTRY (THAWED)
• 1 EGG (BEATEN, FOR EGG WASH)
• 2 TBSP SUGAR (FOR SPRINKLING)
• POWDERED SUGAR (FOR DUSTING)

---

FOR THE CREAM FILLING:

• 2 CUPS MILK
• 4 EGG YOLKS
• 1/2 CUP SUGAR
• 1/4 CUP CORNSTARCH
• 1 TSP VANILLA EXTRACT
• 2 TBSP BUTTER

---

🔧 YOU WILL NEED:

• METAL CREAM HORN MOLDS
• BAKING SHEET + PARCHMENT PAPER
• PIPING BAG

---

🥐 HOW TO MAKE THE PUFF PASTRY SHELLS:

1. PREHEAT OVEN TO 400°F (200°C).
2. ROLL OUT PUFF PASTRY. CUT INTO 1-INCH STRIPS.
3. WRAP STRIPS AROUND GREASED METAL MOLDS.
4. BRUSH WITH EGG WASH. SPRINKLE WITH SUGAR.
5. PLACE ON BAKING SHEET.
6. BAKE FOR 15–20 MINUTES UNTIL GOLDEN.
7. COOL COMPLETELY. REMOVE MOLDS.

---

🍮 HOW TO MAKE THE VANILLA CREAM:

1. HEAT MILK IN A SAUCEPAN (DON’T BOIL).
2. WHISK TOGETHER EGG YOLKS, SUGAR, AND CORNSTARCH.
3. SLOWLY ADD HOT MILK TO EGG MIXTURE, WHISKING.
4. RETURN MIXTURE TO SAUCEPAN.
5. COOK ON MEDIUM HEAT, STIR CONSTANTLY UNTIL THICK.
6. REMOVE FROM HEAT. STIR IN BUTTER AND VANILLA.
7. LET COOL. CHILL IN FRIDGE FOR 30 MINUTES.

---

🎉 ASSEMBLE:

1. FILL PIPING BAG WITH COLD VANILLA CREAM.
2. PIPE CREAM INTO EACH PASTRY SHELL.
3. DUST WITH POWDERED SUGAR.
4. SERVE & ENJOY!

---

Would you like this in printable PDF format or translated into Moroccan Darija too?