Sweet Cream Horns

1. Knead a dough that is not too firm and roll it out. Cut it into strips 2 cm wide, which are wound onto the horn molds (if you don't have ready ones, you can make them from stiffer aluminum foil or yogurt lids). Bake in the oven until golden.
2. For the cream — put the milk and sugar on the stove, stirring until the sugar dissolves. Dilute the flour with a little milk and add it in a thin stream to the milk mixture, let it come to a boil. Stir until thickened. Add the beaten yolks to the mixture and stir. Drop in a knob of butter and let it cool a little. Then add the whites beaten to stiff peaks, one spoon at a time, and flavor with vanilla or another essence. Fill the horns with this cream.
3. Sprinkle them with chocolate sticks or grated chocolate and walnuts, or simply dust with powdered sugar.

Alternative cream (from the source): Beat 5 yolks with 1 cup sugar until pale, add 6 tbsp flour, stir again, then put 1 l milk on the stove and, before it boils, set aside one cup to temper the yolks, then combine all the milk, add 2 vanillas (liquid vanilla is better). Soak 3 packets of gelatin in a little water until swollen, then dissolve them on the stove (should be done over a water bath, but I just watch it) until liquid and add to the cream. If you wish, you can also add the whites beaten to stiff peaks with a little sugar to make the cream fluffier. From the whites I usually make meringues.