Recipe by Chef Suzanne
2 cups of whole milk
1 vanilla bean split lengthwise
6 egg yolks
2/3 cup of sugar
1/4 cup cornstarch
1 TB unsalted butter
Instructions for Pastry Cream:
Cut the vanilla bean lengthwise and use a spoon or knife to scrape seeds out. Add the milk and vanilla bean to a medium saucepan, heat, then place over medium heat and bring to a boil.
Immediately turn off the heat and set aside to infuse for 10-15 minutes.
In a bowl, whisk the egg yolks and sugar until fluffy. Add the cornstarch and whisk really well until no lumps remain.
Whisk in 1/4 cup of the hot milk. This is called tempering. Then add the rest of the hot milk mixture.
Pour the mixture through a strainer back into the saucepan. Cook over the medium high heat, whisking constantly until thickened and slowly boiling.
Remove from heat and stir in butter. Let cool and then cover with plastic wrap, lightly pressing against the surface to prevent a skin from forming.
Refrigerate before piping into the puff pastry horns.
Instructions for the Horns:
Remove thawed puff pastry from the box and roll out on a slightly floured surface. You don't want the puff pastry to stick, so make sure you flour the surface. Roll out slightly in all directions. Then cut 8 strips and wrap each strip onto a metal horn, making sure to overlap.
Place each wrapped horn on a parchment lined sheet tray and brush with egg wash and sprinkle with sugar.
Bake in a 425 degree oven for 12-15 minutes or until golden brown.
Remove from oven and let cool for about 10 minutes and then take the metal horns away. Once completely cooled, you can pipe the cooled pastry cream into the puff pastry horn. If you want to lighten the pastry cream up, make a batch of homemade whipped cream and whisk it into the pastry cream before piping into the puff pastry horns.
Garnish with a raspberry and some powdered sugar if desired.