Instructions

1. I don’t know what kind of puff pastry you use, but mine is made of two separate sticks of pastry which I roll out to desired size (each stick to 30×15 cm).
2. Cut the puff pastry into 1/2-inch wide strips ( I cut 12 strips out of each sheet of pastry).
3. Grease your cream horn metal cones (I have 12 so I bake in two turns).
4. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry.
5. Preheat your oven to 190 degrees Celsius (374 F).
6. Place the cones, seam side down on a parchment paper lined sheet pan.
7. When ready to bake, whisk the egg or 3-4 tbsp of milk with sugar and lightly brush the pastry.
8. Bake for about 20 minutes or until golden brown. Let cool on the cones and then remove.
9. Filling:
10. Beat the egg yolks with sugar well. Mix in flour and 3-4 tbsp of milk (taken from the 1/2 liter) until you get a nice smooth batter-like consistency. Add vanilla extract.
11. Bring the rest of the milk to boil, then remove from heat, stir in the egg mixture using a wisk to prevent lumps from forming.
12. Continue cooking on low heat until you get the desired consistency/thicknes of the ‘pudding’. (If your ‘pudding’ is too thin/soft you can mix another tbsp of flour with 1-2 tbsp of milk in a cup/mug and add this to your ‘pudding’, keep cooking on low heat intil it thickens).
13. Fill your sink with cold water, put the bowl with pudding in it and stir until it cools (or sprinkle it with sugar and leave to cool, then mix it again before using it).
14. Pipe your pudding in the pastry, then dust with powdered sugar and place on a dessert plate.
15. *I generally don’t add butter to my pudding (keeping away from exrea fat) to make it softer although it can seem a bit stiff to you, but you can pipe it in the pastry without problems. If you want to you can add some softened butter, but I prefer adding 2-3 tbsp of stiffly whipped cream to make the pudding a bit creamier.