Cream Horns Recipes

CREAM HORNS

Steps:

• Preheat the oven to 400°F and line a large baking sheet with parchment paper and set aside.
• On a lightly floured surface, unfold a sheet of pastry dough and gently roll it out with a lightly floured rolling pin.
• You should still be able to see where the fold creases in the dough ware. Use a pastry wheel (or pizza cutter) to cut each section of the dough into 4 even strips.
• Grab a strip of dough and begin winding it around the cream horn mold4. If you are using tube shape you can start at either end, if you're using a cone shape you will want to start at the point and wrap from there, slightly overlapping the dough as you wrap. Wet your finger in the water to soften the end of the dough strip and make it sticky enough to stick to the mold and the next strip of dough. 3 strips of dough should fit on each mold. Do not wrap too close to the edges of the molds or it will be difficult to get the baked pastry off.
• Place the dough wrapped mold on the prepared baking sheet, about 2 inches apart. Bake for 12 minutes until light golden brown, remove from the oven and allow the dough to cool on the mold for 20 minutes.5 Gently slide the pastry off the mold6 and allow them to cool for an additional 10 minutes on a wire rack.
• While the pastry is cooling, prepare your filling by creaming together the butter and shortening with an electric mixer. Add in the powdered sugar, fluff, and vanilla and mix on low speed until the sugar has combined, then increase the speed to high and whip for 2 minutes. If you choose to add the heavy cream (which I highly recommend) add it in before turning up the speed.
• Transfer the filling to a pastry frosting bag fitted with a large piping tip and pipe filling into the pastry. If you are using a tube-shaped mold, fill from both ends. Store in an airtight container at room temperature for up to 3 days.

CREAM HORNS

Steps:

• 1. Preheat oven to 400 degrees. Grease 8 cream horn molds by spraying with Pam. While oven is heating, lay one pastry sheet on working surface. Cut into 1/2 inch strips. I use a small artist brush to dip in water and wet the one side of each strip that is going to be overlapping so it will adhere to the dough strips.
• 2. Start wrapping the pastry at the pointed end of the mold, overlapping as you go. Using a pastry brush, brush each wrapped horn with the egg wash. After you have them all wrapped, put in freezer while you are making the pastry filling. If you are doubling recipe, double everything except the puff pastry sheets.
• 3. Pastry cream: In a heavy saucepan, stir together milk, and the 1/4 cup of sugar. Bring to a boil over medium heat.
• 4. In a medium bowl, whisk together the egg yolks and the egg. Stir together the remaining sugar, cornstarch, stir them into the egg mixture until smooth. When the milk comes to a boil, drizzle it into the egg mixture in a slow thin stream while continuously whisking, so that you wont curdle the eggs. After the mixture thickens, remove from the heat. Stir in butter and vanilla and mix until well blended. Pour into a heatproof container and spread plastic wrap directly onto the pastry cream. Chill until it is the consistency to fill horns.
• 5. To fill, put into a large pastry bag fitted with a large star tip. Pipe into the pastry horns and sprinkle tops with confectioners sugar. Or you can pipe on a little melted chocolate...These are soooo yummy

CREAM HORNS

Steps:

• Grease 8 cream horn metal cones. Cut the puff pastry into 1/2-inch wide strips. Starting at the point of the cone, wind the pastry around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Freeze in an airtight container.
• Preheat oven to 400 degrees F.
• When ready to bake, whisk the egg with the water and lightly brush the pastry with the egg wash. Shake powdered sugar all over the surfaces and place them, seam side down on a parchment paper lined sheet pan. Bake for about 20 minutes or until golden brown. Let cool on the cones. Then remove and fill the cornucopias.
• Whip the cream with the 1 tablespoon sugar until stiff, then chill it. Cut up the fruit. If desired, roll the blueberries in gold leaf to guild them. Pipe whipped cream into the pastry to fill in, then place it on a dessert plate. Garnish the cornucopia with cascading cut up fruit, then dust with powdered sugar.
• Notes about the recipe: You can also fill these with custard and fruit.

HOMEMADE CREAM HORNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheet and use a pizza cutter to slice pastry into 6 even strips. Wrap each strip around a conical cream horn mold starting at the pointed end. Place rolled molds on a baking sheet with the end of the dough strip facing down.
• Bake in the preheated oven until golden brown, about 12 minutes.
• Remove horns from oven and allow to cool to room temperature, about 20 minutes, before carefully removing molds.
• Beat cream cheese and sugar together in a bowl using an electric mixer on medium speed for about 1 minute. Add lemon juice and vanilla extract and beat until blended. Fold in whipped topping until filling is smooth and fluffy.
• Fill a pastry bag with cream filling and pipe filling evenly into each horn. Dust horns with confectioners' sugar. Refrigerate 30 minutes before serving.

CREAM HORNS

Steps:

• On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.
• Cut into 1x15 inch strips.
• Take a strip of dough and squeeze around the tip of a cream horn mold to form a seal. Wrap the strip around the mold overlapping consecutive turns slightly. Seal the end at the large end of mold.
• Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.
• Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.
• Heat oven to 400F.
• Brush pastry with egg.
• Bake until golden, about 15 minutes.
• Set pastries on cooling rack and slip out of molds. Cool.
• Fill with sweetened whipped cream and fresh berries.