The earliest version of Nutella originated in the Piedmont region of Italy around the early 1800s. Combining cocoa, hazelnut and sugar was a far cheaper way to create chocolate confectionery, due to the rise in cocoa prices at the time. Hence this delicious flavour combination (in Italian ‘Gianduia’) was born. Necessity certainly is the mother of invention.
Chocolate hazelnut spread is celebrated in these decadent pastries, by blending your favourite vegan Nutella into creamy pastry cream. You will need 12 pastry horn moulds for this recipe.
You can get more great Vegan Italian recipes in my cookbook, Discovering Vegan Italian.
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Italian Choc-Hazelnut Custard Horns
- 2 sheets thawed vegan puff pastry
- vegan butter or coconut oil for greasing
- 1 3/4 cup full fat soy milk
- 1/3 cup cornflour
- 1/2 cup vegan butter
- 1/2 cup chocolate-hazelnut spread, such as Localcraft
- 1/4 cup sugar
- 1 tsp vanilla extract
- 3 tbsp hazelnut liqueur (optional)
Preheat oven to 200C
Grease the entire outside of each cone moulds with butter or coconut oil.
Once pastry has thawed, cut long strips from the pastry, approximately ½ inch to 1 inch thick. Feel free to vary the thickness.
Taking 1 strip of pastry at a time, begin at the bottom pointy tip of the mould. First, enclose the end of the pastry dough around the tip. Then wind the pastry around the mould, overlapping the pastry layers slightly as you go. This may be a little fiddly at first, as the greased mould makes it slippery. But you’ll get the hang of it. Depending on how wide your pastry strip is, you will need to wind a second strip of pastry around the mould. Stop before you get to the very top of the mould.
Repeat with the remaining strips of pastry until you have used up all the moulds or the pastry. Whichever comes first. Place the pastry moulds on a tray lined with baking paper. Bake for 15 minutes or until golden brown.
Allow pastry horns to cool slightly before gently removing from the moulds. They should slip out easily if greased. Cool pastry before filling with the cream.
In a medium saucepan, pour in the soy milk and whisk in the cornflour until dissolved. Add the remaining ingredients and whisk to combine. Heat slowly over a medium heat, stirring often. Once it thickens, simmer and stir on low for a couple of minutes.
Take off the heat and whisk in the chocolate-hazelnut spread until thoroughly combined. You can add more spread if you’d like a richer flavour.
Allow the custard to cool for at least 1 hour or place the saucepan directly into a sink of cold water and continue to whisk briskly until it cools.
To fill the cream horns, transfer the cooled pastry cream to a piping bag or bottle. Squeeze the cream into the pastries until filled to the top of the horn. You could also just spoon the custard into the pastries. Serve immediately or the same day.
TIP! For extra wow factor, dunk the tops of the horns into melted dark chocolate and dip into a bowl of finely chopped nuts. Allow to set.