Where cravings drives search for recipes and the creation of delicious homemade food

yield 15
1) 250g all-purpose flour
1) 1 tsp. (6g) salt
2)↓ 250g 124g unsalted butter
3) 150g cold water
4) 1 egg, beaten for brushing
4) large sugar crystals, sprinkling
5) 100g white chocolate
5) 1/2 cup walnuts, roasted (350F 10min), chopped

Optional: Brush the top with melted white chocolate and roll in walnuts.

Vanilla Filling
yield 1 cup
1) 1 cup (217g) whole milk
1) ¼ tsp. vanilla extract
1) pinch salt
1) 20g cornstarch
2) 2 egg yolks
2) 20g sugar

In a bowl combine (2) whisk until pale yellow.

In a sauce pan combine (1), medium heat to 150F. Temper eggs with hot milk mixture. Heat at low heat for 25 minutes until thicken. Transfer into a bowl with saran wrap directly touching the surface of the cream. Refrigerate then use.

In a mixing bowl combine (1) with paddle attachment cut butter (2) into flour then add in water (3). Stir until just combined.

Wrap dough shaped into a rectangular in saran wrap and refrigerate for 30 minutes.

Fold the dough like croissants preparation, do it twice. Refrigerate again for 30 minutes.

Fold dough again then roll it flat to desired thickness and length.

Butter the cream horn mold and wrap pastry around it. Brush with egg and sprinkle sugar.

Bake at 390F for 23 minutes.