Boston Cream Pie Cream Horns
Crispy Cream Horns filled with Condensed Milk based Custard and dipped in Chocolate. They’re a combination of crunchy, creamy, sweet and of course delicious!
Time was before New Years…My cousin posted picture of a Napoleon cake that wouldn’t let me go about my things. I kept thinking and thinking about it… There was only a couple sheets of puff pastry dough in the fridge, which wasn’t enough for a cake, so I decided to make cream horns. I mean why not, Napoleon is puff pastry & custard, and so are these…
Even though the combination of flavors is that of the Napoleon, the addition of chocolate does make it something else. It’s definitely very similar to the Boston Cream Pie Cake. The addition of the chocolate came once they were filled, boxed up and ready to wait in the fridge until I was ready to go to the party.
Then all of a sudden I decided to dip them in chocolate, to make them a little more festive. Once I dipped them in chocolate though, you couldn’t see what the Cram Horns were filled with. So I got my star tip out and piped a little star on top. If you were planning to make Boston Cream Pie Horns from the beginning, you should probably dip the unfilled shells first and then fill them with custard.
I actually made these for our family’s New Year’s Party and they were a total hit! I made both the original version of my cream horns and these. Even though both were delicious, Boston Cream Pie Horns were unanimously voted the winner!
Boston Cream Pie Cream Horns
- 2 puff pastry sheets
- 150 grams sanding sugar
- 2 eggs yolks
- 3 tablespoons water
Chocolate for Dipping
- 3/4 cups finely chopped chocolate
Sweetened Condensed Milk Custard
- 1 can condensed milk
- 3 eggs
- 1 1/2 + 1/2 cups whole milk
- 4 tbsp flour
- 1 stick butter
- 1 tbsp vanilla extract
- Cream Horn Molds
- Pastry Bag or a ziplock bag
- Star Tip
Make the Cream Horn Shells
- Turn oven to 425 F. Line an 18 x 12 baking sheet with parchment paper. Set aside.
- Use a pizza cutter to cut thawed pastry sheets into 16 strips (8 strips from each sheet ).
- Wrap each strip around the cream horn mold, overlapping a little bit with each round.
- Place the mold, end of the strip side down.
- Wisk the egg yolk and the water together.
- Brush each cream horn with egg yolk mixture. Sprinkle or roll in the sanding sugar. Place on paper towel, allowing access egg wash to be absorbed.
- Transfer to parchment paper.
- Bake for 7 minutes, rotate the baking sheet, then place a sheet of foil right on top, to prevent cream horns from burning.
- Bake for another 8+ minutes until cream horns are golden in color and baked through. Remove from oven to a cooling rack.
- Allow the baked shells to cool. Remove the mold.
Melt & Dip Cream Horn Shells
- Place chocolate in a microwave safe bowl and microwave in 10 second intervals, stirring after each, until the chocolate is melted with some visible chunks still there. Remove from microwave and continue stirring until smooth and no more chunks are visible. DO NOT overheat, or the chocolate will cease and separate, making it unusuable.
- Dip the open end of the cream horn into the melted chocolate, shake off excess and place onto parchment paper or foil. Allow to set.
Make Sweetened Condensed Milk Custard
- Heat 1 1/2 cups milk until rolling boil.
- Meanwhile whisk together 3 eggs and 1 can condensed milk.
- Also whisk 1/2 cup milk & 4 tbsp flour until smooth.
- Pour the flour mixture into the condensed milk mixture and thoroughly whisk.
- While continuously stirring the egg mixture, slowly pour the hot milk into it.
- Pour the uncooked egg custard back into the pot and cook over medium heat, 4-5 minutes past boiling point, all the while using a spatula to quickly stir the custard and prevent it from scorching. Square ended spatula works best as it covers more surface at once.
- Once flour taste has dissipated, remove the custard from heat, add butter and allow it to melt on top, creating a butter seal on top.
- Bring the custard to room temperature, then stir in the butter and 1 Tbsp vanilla until smooth.
- Snip off the end of the pastry bag or a ziplock bag and fill each cream horn with custard.
- Transfer to a covered container and refrigerate until ready to serve.