MAKE THE ROUGH PUFF PASTRY (DAY BEFORE):
1. Combine flour and salt in a large bowl. Add cold butter cubes and toss to coat with flour.
2. Using a pastry cutter or your fingertips, work butter into flour until you have a mix of pea-sized and larger, flattened pieces. You want visible butter chunks—this is what creates flaky layers.
3. Add ice water and lemon juice. Mix with a fork until dough just comes together—it will look shaggy and rough.
4. Turn onto a lightly floured surface. Press into a rough rectangle. Do not knead.
5. Roll dough into a rectangle approximately 8x16 inches. Fold into thirds like a business letter (first turn). Rotate 90 degrees.
6. Roll out again to 8x16 inches and fold into thirds (second turn). Wrap tightly in plastic and refrigerate 30 minutes.
7. Repeat rolling and folding twice more (turns 3 and 4), chilling 30 minutes between each if dough becomes soft or butter starts to soften.
8. After final turn, wrap tightly and refrigerate overnight. Cold pastry = butter stays solid = flaky layers.

MAKE THE RASPBERRY GEL:
9. Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until berries break down completely, 8-10 minutes.
10. Strain through a fine-mesh sieve, pressing firmly to extract all juice. Discard seeds. You should have about 1 cup of liquid.
11. Sprinkle gelatin over cold water in a small bowl. Let bloom 5 minutes.
12. While raspberry liquid is still warm, whisk in bloomed gelatin until dissolved.
13. Pour into a shallow container and refrigerate until firmly set, at least 3 hours or overnight.
14. Once set, use a fork to break gel into small, glossy pieces—it should have a jammy, pipeable consistency. Transfer to a piping bag if desired. Refrigerate until needed.

MAKE THE LEMON CURD:
15. Whisk egg yolks and sugar in a small saucepan until combined. Add lemon zest, lemon juice, and salt.
16. Cook over medium-low heat, whisking constantly, until mixture thickens and coats the back of a spoon, 6-8 minutes.
17. Remove from heat. Whisk in cold butter one piece at a time until smooth.
18. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto surface. Refrigerate until cold.

MAKE THE CRÈME PÂTISSIÈRE BASE:
19. Heat milk and vanilla bean (seeds and pod) in a saucepan until steaming. Remove from heat, cover, and steep 15 minutes.
20. Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
21. Remove vanilla pod from milk. Slowly pour about half the hot milk into yolk mixture, whisking constantly.
22. Return everything to saucepan. Cook over medium heat, whisking constantly, until mixture thickens and just begins to bubble. Whisk vigorously for 1 minute more.
23. Transfer to a bowl. Press plastic wrap directly onto surface. Refrigerate until completely cold, at least 2 hours.

SHAPE AND BAKE THE CREAM HORNS:
24. Grease cream horn molds with butter or cooking spray.
25. On a lightly floured, cold surface, roll pastry to approximately ⅛-inch thickness (a large rectangle, roughly 12x16 inches).
26. Using a sharp knife or pizza cutter, cut pastry into 12 strips, each about 1 inch wide and 12-14 inches long.
27. If pastry becomes soft at any point, return to refrigerator for 15 minutes. Work in batches if your kitchen is warm.
28. Starting at the pointed end of each mold, wrap a pastry strip around in a spiral, overlapping edges by about ¼ inch. Press gently to seal overlaps.
29. Place wrapped molds on a parchment-lined baking sheet, seam-side down. Refrigerate 20 minutes.
30. Preheat oven to 400°F (200°C).
31. Brush horns with egg wash, being careful not to drip onto the baking sheet. Sprinkle with pearl sugar.
32. Bake 18-22 minutes until deep golden brown and crisp. Rotate pan halfway through for even browning.
33. Cool on baking sheet 5 minutes, then carefully twist and remove molds while horns are still warm. Cool completely on wire rack.

ASSEMBLE THE CRÈME DIPLOMAT:
34. Beat softened cream cheese in a stand mixer until smooth and fluffy, 2 minutes.
35. Add cold crème pâtissière and beat until combined and smooth.
36. Beat in lemon curd and lemon zest.
37. In a separate bowl, whip heavy cream and powdered sugar to medium-stiff peaks.
38. Fold whipped cream into cream cheese mixture in two additions until smooth and uniform. This is your crème diplomat.
39. Transfer to a piping bag fitted with a large round or star tip. Refrigerate until ready to fill.

FILL AND FINISH THE HORNS:
40. Pipe or spoon a small amount of raspberry gel into the bottom (pointed end) of each cream horn—about 1-2 teaspoons.
41. Pipe crème diplomat generously into each horn, filling completely. The cream should mound slightly at the wide opening.
42. Top each horn with a dollop of raspberry gel, fresh raspberries, and lemon zest curls.
43. Dust lightly with powdered sugar. Add mint leaves if desired.
44. Serve within 2-3 hours for crispest pastry.