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Chocolate Custard Pastry Horns

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  • 2 sheets puff pastry
  • 1 cup caster sugar
  • 1/2 cup cornflour 
  • 9 eggs
  • 1 tsp vanilla paste 
  • 200 g milk chocolate chips
  • 150 g cocoa
  • Icing sugar
  • Pistachios
  • Full cream milk 

Preheat oven to 190 degrees.

To make the custard, whisk 8 egg yolks, 100 ml milk, the cocoa and cornflour until smooth. In a saucepan, pour in 4 cups milk, the vanilla, sugar and gently simmer. Once simmered, pour 2 ladles in with the egg mixture. 

Stir the milk through, then pour the chocolate mixture back into the saucepan. Stir regularly. Once it thickens slightly, scatter in the chocolate chips. Stir until melted, then pour the mixture into a bowl, press a layer of cling film onto the surface of the mixture and set aside until it reaches room temperature. Pop in the fridge for an hour. 

To make the pastry horns, grease 12 pastry horn cones. Cut each piece of puff pastry into 12 strips. Whisk 1 egg, brush pastry with the egg wash and wrap each horn with 2 strips of pastry, egg wash-side facing outwards. Dust with icing sugar, pop on a tray lined with baking paper and cook for 15 mins. Set aside to cool. Crush the nuts with a mortar and pestle, fill a piping bag with the custard mixture, pipe into the horns, dip the top in nuts and serve. 

Makes 12 

Chocolate Custard Pastry Horns