Custard and Cream Horns

Ingredients

5 Pampas puff pastry
1 1/2 cup milk
3 tablespoon custard powder
2 tablespoon sugar
300ml thickened cream
1 tablespoon sugar 

1. Pre-heat oven to 180C with baking tray (in the oven). 
2. Give puff pastry a roll over few times to  a thinner layer then divide each sheets of puff pastry into 12 long strips. 
3. Lightly oil conical shaped moulds  (called horns ;p). 
4. Roll the pastry strip around each mould, overlapping a little. 
5. Moisten finger with water and 'glue' both end of pastry. 
6. Arrange on baking paper (I have a set of moulds that has a flat round opening, hence easier to arrange them straight up to get that perfect shape cones) then slide the baking paper onto hot baking tray. 
7. Bake for 20-25 minutes until golden in colour. 
8. Let the horns completely cooled before piping in custard and cream.
9. Pipe custard and cream into cooled horns (see photo below)
10. Dust with some icing sugar. 
11. Serve
For the Custard

1. Mix custard powder with 1/2 cup of milk until smooth. 
2. Heat remaining milk in saucepan over medium heat. 
3. Add custard mix. 
4. Lower the heat and stir continuously until custard thicken. 
5. Remove from heat. 
6. Transfer to a bowl. 
7. Place a piece of clingwrap over the custard (to avoid skin forming). 
8. Leave it to cool. 
9. Place in piping bag. 
10. Refrigerate
For the Cream

1. Whip cream with sugar till soft peak. 
2. Place in piping bag. 
3. Refrigerate
4.