Milk Cream Cornet Pie Recipe

Make dough

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt. Add 1/2 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Bind dough

In a small bowl, whisk together 3 tablespoons cold whole milk, 1 egg yolk and 1/2 teaspoon vanilla extract. Pour the liquid into the flour-butter mixture and gently fold until the dough comes together. If dough is dry, add up to 1 tablespoon more cold milk. Do not overwork.

Chill and shape

Form the dough into a disk, wrap in plastic and chill in the refrigerator for 30 minutes. After chilling, roll dough between two sheets of parchment to about 1/8-inch (3 mm) thickness. Cut rounds about 4 inches (10 cm) in diameter (you should get ~12 rounds). Wrap each round around a cornet/cream horn mold or make cones from aluminum foil if you don't have molds, sealing edges by pressing gently.

Bake shells

Preheat oven to 375°F (190°C). Place wrapped molds seam side down on a parchment-lined baking sheet. Chill assembled shells 10 minutes in the fridge to help them hold shape, then bake for 14–16 minutes or until edges are lightly golden. Rotate pan halfway for even color. Remove from oven and allow to cool 5 minutes, then carefully un-mold each shell by sliding off the mold while warm. Transfer shells to a wire rack to cool completely. Repeat with any remaining dough.

Temper egg yolks

In a medium bowl, whisk 3 egg yolks with 2 teaspoons flour, 4 teaspoons cornstarch and 3 tablespoons granulated sugar until smooth and pale. Set aside.

Heat milk

In a medium saucepan, combine 3 cups whole milk, 1/2 cup heavy cream and 1/4 teaspoon fine salt. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Create custard

Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk and return to medium-low heat.

Thicken

Cook, whisking constantly, until the mixture thickens to a pudding-like consistency and coats the back of a spoon, about 3–5 minutes. Do not let it boil aggressively; lower heat if necessary. Once thick, remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until glossy and smooth.

Chill filling

Transfer the custard to a shallow bowl. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until fully set and cool.

Whip (optional lightening)

If you prefer a lighter filling, whip 1/2 cup of chilled heavy cream to soft peaks and fold gently into the chilled custard before piping. If using the optional whipped cream for serving, reserve it separately.

Fill shells

Transfer the chilled milk custard to a piping bag fitted with a medium round tip (or use a spoon). Pipe the filling into each cooled cornet shell, filling from the wide end and working toward the tip until the filling is visible at the tip. Fill all shells.

Dust and garnish

Lightly dust the filled cornets with 2 tablespoons powdered sugar. If desired, pipe or spoon a dollop of whipped cream at the wide opening and garnish with fresh berries or mint.

Serve and store

Serve immediately for best texture. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days. Filled cornets should be stored in the refrigerator and consumed within 2 days.