Crispy Cream Horns filled with Condensed Milk-based Custard and dipped in Chocolate.
Turn oven to 425°F. Line an 18 x 12 baking sheet with parchment paper. Set aside.
Use a pizza cutter to cut 2 thawed pastry sheets into 16 strips (8 strips from each sheet ).
Wisk 2 egg yolks and 3 tbsp water together.
Place 3/4 cup 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 unusable.
Heat 1½ 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.
Once flour taste has dissipated, remove the custard from the heat, add 1 stick 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.
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