White Chocolate Raspberry Cream Horns

• Vegetarian

• Produce

  • 1/4 cup International delight white chocolate raspberry creamer
  • 1 Raspberries, fresh

• Refrigerated

  • 1 Egg, large
  • 3 Egg yolks, large

• Baking & Spices

  • 2 tbsp Cornstarch
  • 3 tbsp Granulated sugar
  • 1 Powdered sugar
  • 1/2 tbsp Vanilla extract

• Bread & Baked Goods

  • 1 sheet Puff pastry, frozen

• Dairy

  • 1 tbsp Butter, unsalted
  • 8 Cream horn molds
  • 3/4 cup Whole milk

Found on spicedblog.com

Description

Ingredients

• 3 large egg yolks
• 3 Tbsp granulated sugar
• 2 Tbsp cornstarch
• ¼ cup International Delight White Chocolate Raspberry creamer
• ¾ cup whole milk
• 1 Tbsp unsalted butter, room temperature
• ½ Tbsp vanilla extract
• 1 sheet frozen puff pastry, thawed
• 8 cream horn molds
• 1 large egg
• Powdered sugar
• Fresh raspberries, for garnishing

Directions

• Using a medium bowl, whisk together the egg yolks, sugar, cornstarch and White Chocolate Raspberry creamer until smooth and pale in color; set aside.
• Using a medium saucepan, heat milk over medium-low heat, stirring often, until mixture just begins to simmer.
• Slowly pour the hot milk into the egg yolk mixture, whisking constantly as you pour.
• Return this mixture back into the saucepan. (Tip: Pour mixture through a fine mesh strainer at this step. This will ensure a smooth pastry cream later.)
• Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and begins to simmer. Remove mixture from the heat.
• Add the butter and vanilla extract; stir until fully combined and smooth.
• Press plastic wrap directly to surface of pastry cream and refrigerate until chilled (2-3 hours). (Note: The pastry cream can be made in advance and stored in refrigerator for 2-3 days.)
• Cut the puff pastry into ½” strips. Starting at the tip of a horn mold, wrap the puff pastry around the mold. As you wrap, overlap each layer slightly, pressing gently to help seal dough together. Lay the wrapped mold seam-side down on a parchment-lined baking sheet. Repeat with remaining pieces of dough.
• Place tray in refrigerator for 1 hour.
• Preheat oven to 400°F.
• Using a small bowl, whisk the egg together with 1 Tbsp of water. Brush tops of dough with this egg wash.
• Bake at 400°F for 20-22 minutes, or until horns are golden brown. Let horns cool completely before filling.
• To fill, place chilled pastry cream in a piping bag or a sandwich bag with one corner snipped off. Fill the horns with pastry cream. Dust the tops of the horns generously with powdered sugar. Garnish with fresh raspberries before serving.