Using a medium bowl, whisk together the egg yolks, sugar, cornstarch and White Chocolate Raspberry creamer until smooth and pale in color; set aside.

Using a medium saucepan, heat milk over medium-low heat, stirring often, until mixture just begins to simmer.

Slowly pour the hot milk into the egg yolk mixture, whisking constantly as you pour.

Return this mixture back into the saucepan. (Tip: Pour mixture through a fine mesh strainer at this step. This will ensure a smooth pastry cream later.)

Place saucepan over medium heat and cook, whisking constantly, until mixture thickens and begins to simmer. Remove mixture from the heat.

Add the butter and vanilla extract; stir until fully combined and smooth.

Press plastic wrap directly to surface of pastry cream and refrigerate until chilled (2-3 hours). (Note: The pastry cream can be made in advance and stored in refrigerator for 2-3 days.)

Cut the puff pastry into ½” strips. Starting at the tip of a horn mold, wrap the puff pastry around the mold. As you wrap, overlap each layer slightly, pressing gently to help seal dough together. Lay the wrapped mold seam-side down on a parchment-lined baking sheet. Repeat with remaining pieces of dough.

Place tray in refrigerator for 1 hour.

Preheat oven to 400°F.

Using a small bowl, whisk the egg together with 1 Tbsp of water. Brush tops of dough with this egg wash.

Bake at 400°F for 20-22 minutes, or until horns are golden brown. Let horns cool completely before filling.

To fill, place chilled pastry cream in a piping bag or a sandwich bag with one corner snipped off. Fill the horns with pastry cream. Dust the tops of the horns generously with powdered sugar. Garnish with fresh raspberries before serving.