Cream horn - Custard and pistachio

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Step 1

Ease down the puff pastry on a large flat surface and slice. Make slices that are a couple of centimeters large.

Step 2

Use a cooking brush and spread the egg yolk on the puff pastry strips.

Step 3

Take a metallic conic mold and roll the puff pastry on it. Start from the vertex and make sure it is closed. Then proceed towards the larger parts making sure that all the twists are overlapping a little.

Step 4

Lay down a piece of parchment paper on a baking tray and then ease down the cones. Brush gently with some more egg yolk the part that is on top and then spread some brown sugar on it.

Step 5

Bake the cones in your over for about twenty minutes. When they are done, you should see them becoming a little brown on top. When the cones are ready, let them cool down completely

Step 6

Remove the mold and fill up the cones with the custard. Add the crumbled pistachio as final touch.