17 Italian Lobster Tail Pastry Recipe Cake Boss You Must Try Them!

Ingredients You'll Need

For the pastry:

• 1 cup of cold unsalted butter
• 2 cups of all-purpose flour
• 1/4 cup of cold water
• 1/4 teaspoon of salt

For the custard filling:

• 1 cup of whole milk
• 1/2 cup of heavy cream
• 1/4 cup of granulated sugar
• 3 egg yolks
• 2 tablespoons of cornstarch
• 1 teaspoon of vanilla extract

Step-by-Step Instructions

Making the Pastry

1. In a large mixing bowl, combine the flour and salt. Cut the cold butter into small cubes and add it to the flour mixture.
2. Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs.
3. Add the cold water, a little at a time, and mix until the dough comes together. Be careful not to overwork the dough.
4. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out one disc of dough into a rectangle, about 1/4 inch thick.
6. Starting from the longer side, fold the dough in thirds, like a letter. Repeat this process three more times, refrigerating the dough for 10 minutes between each fold.
7. Roll out the dough one final time, into a rectangle that is about 1/8 inch thick.
8. Cut the dough into 2-inch wide strips and wrap each strip around a metal cream horn mold, starting from the pointed end and overlapping the layers slightly.
9. Place the pastry cones on a baking sheet lined with parchment paper and bake at 375°F for 20-25 minutes, or until golden brown.
10. Carefully remove the pastries from the molds and let them cool on a wire rack.

Making the Custard Filling

1. In a medium saucepan, heat the milk, cream, and sugar over medium heat until it comes to a simmer.
2. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove the custard from the heat and let it cool for a few minutes.
6. Fill a piping bag with the custard and carefully pipe it into the cooled pastry cones.
7. Refrigerate the pastries for at least an hour before serving.

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