INFO:

Lemon Cream Horns. A simple dessert made with store bought puff pastry and a delicious lemon pastry cream that takes only 15 minutes to make. Lemon Pastry Cream 2 cups of whole milk *divided Rind from one large lemon. Ensure there is no white pith 1 teaspoon vanilla bean paste 1u002F4 cup cornstarch 1u002F3 cup of sugar 2 large egg yolks 1 tablespoon butter cut into smaller pieces. In a medium bowl add egg yolks, sugar, cornstarch and 1u002F2 cup of milk Stir well to combine. Add a damp tea towel or cloth under the bowl to prevent it from sliding around. Place the remaining 1 1u002F2 cups milk and the lemon rind in a medium saucepan and heat it over mediumu002Fhigh heat just until it begins to simmer. Take the pot off the heat and in a slow and steady thin stream, pour about 3u002F4 of the hot milk into the egg mixture. Note : at the same time you are pouring the milk with one hand, you are constantly whisking the egg mixture with your alternate hand to ensure you don’t end up with scrambled eggs. Next, take your egg mixture and add it to the remaining milku002Flemon rind in the saucepan and place it back on the stove over a medium heat. Stir constantly until the pastry cream begins to thicken … this will take a few minutes. Once it’s thickened and it starts to bubble, cook the mixture for 1 more minute while still constantly stirring. After the minute, take the pot off the heat, and stir in the butter and vanilla bean paste until fully combined. Remove the lemon rind and strain the pastry cream through a fine mesh sieve set over a medium heatproof bowl. One strained, place a piece of plastic wrap directly overtop the surface of the pastry cream to prevent a skin from forming. Cool to room temp and then place in the fridge to cool for at least two hours. Before use, whisk the pastry cream again until smooth Let me know if you’d like to see a video that includes how to create the pastry horns.