Recipe Custard Cream Horns

Preheat the oven to 200℃. Grease the outside of the cone moulds with butter or coconut oil.

Once the pastry has thawed, cut long strips from the pastry, approximately 1/2 inch to 1 inch thick. Feel free to vary the thickness.

Taking 1 strip of pastry at a time, begin at the bottom tip of the mould. First, enclose the end of the pastry dough around the tip. Then wind the pastry around the mould, overlapping the pastry layers slightly as you go. Depending on how wide your pastry strip is, you may need to wind a second strip of pastry around the mould. Stop before you get to the very top of the mould. Repeat with the remaining strips of pastry until you have used up all the moulds or the pastry, whichever comes first.

Place the pastry moulds on a tray lined with baking paper. Bake for 15 minutes or until golden.

Allow pastry horns to cool slightly before gently removing from the moulds. They should slip out easily if greased. Cool pastry before filling with the cream.

In a medium saucepan, pour in the soy milk and whisk in the cornflour until dissolved. Add the remaining ingredients and whisk to combine. Heat slowly over a medium heat, stirring often. Once it thickens, simmer and stir on low for a couple of minutes.

Take off the heat and allow the custard to cool or place the saucepan directly into a bowl or sink of cold water and continue to whisk briskly until it cools.

To fill the cream horns, transfer the cooled pastry cream to a piping bag or bottle (you can get away with using a teaspoon if you’re happy with a more rustic look). Squeeze the cream into the pastries until filled to the top of the horn.

Dust with icing sugar and serve immediately!