Preheat oven to 160C. Lightly grease cone (horns) moulds before using. Transfer a piece of puff pastry sheet on a floured surface. Using a pizza cutter, divide & cut sheet into long strips. Roll the strip around each cone, overlapping a little. Moisten finger with water to glue the end of the pastry. Bake at 160C for 25mins or until pastry turns golden in colour.
For Custard Cream - mix & whisk custard with 1/2 C of milk until smooth. Put aside. Heat the remaining milk over medium heat. Add in the custard mixture. Keep stirring until custard slightly thickened (but still pourable). Avoid cooking custard too long as it wont be creamy, but curdled, when refrigerated. Remove from heat to cool & transfer to a piping bag. Refrigerate.
For the cream filling - whip cream with sugar & skimmed milk powder until soft peak/stiff. Transfer to a piping bag & refrigerate before using.
To assemble - horns need to be completely cool before piping in custard & cream. Dust with some icing sugar before serving.
