**Instructions:**
Preparing the custard cream (crema pasticcera ):
1. Warm up the milk until it’s hot but not boiling.
2. In a medium-sized pan, whisk together the egg yolks, sugar, vanilla extract, and flour until the mixture becomes light and fluffy.
3. Gradually add the milk while whisking continuously to ensure there are no lumps.
4. Place the pan over medium heat and stir constantly until the mixture comes to a slow boil. Be careful not to let it stick to the bottom of the pan. Reduce the heat and cook for a couple more minutes until the custard reaches the desired thickness.
5. Pour the custard into a glass bowl, cover it with plastic wrap, and let it cool down. Refrigerate for at least one hour.
For the pastry horns:
1. Preheat the oven to 400°F (200°C).
2. Sprinkle some sugar on the countertop and on top of the defrosted puff pastry. Roll out the pastry into a rectangle measuring about 9 by 12 inches.
3. Cut the pastry into 12 strips, each about 1 inch thick. An easy way to do this is to divide the pastry into three parts and then cut each part into four strips.
4. Take each strip and roll it onto a cone-shaped mold, allowing the pastry to overlap for about half of its length.
5. Place the pastry cones on a baking sheet lined with parchment paper, with the seam (end of the strip) facing down.
6. In a small bowl, beat the egg with one tablespoon of water. Lightly brush each pastry cone with the egg wash, taking care to keep the wash away from the mold. This will make it easier to remove the pastry horns from the molds after baking.
7. Bake the pastry horns at 400°F (200°C) for about 15-20 minutes or until they turn golden on top.
8. Allow the pastry horns to cool for a couple of minutes, then gently remove them from the molds. If any pastry sticks to the mold, you can press the mold slightly to make the circumference smaller and gently turn it inside the pastry until it comes off.
9. Before serving, fill each pastry horn with the prepared custard cream using a piping bag. Optionally, sprinkle them with powdered sugar for decoration. Enjoy!
I hope this version is helpful to you. Let me know if you have any further questions!
