Creme 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:

• On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
• Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
• Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
• When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.

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

CREME HORNS

Steps:

• 1. To Make the Horns: 1.Mix flour and salt in large bowl. 2.Make a well in the center and pour in the lemon juice and water. 3.Mix flour and water with fingertips to make a soft dough. 4.Form dough into a ball, cover completely with plastic wrap, and refrigerate for 20 minutes. 5.Lightly flour the butter and place between two sheets of wax paper, set aside. 6.After chilled, remove dough from refrigerator and place on lightly floured smooth surface. 7.Roll out dough leaving the center a little bit thicker. 8.Remove wax paper from butter and place the butter in the center of the dough. 9.Fold dough around butter on all sides, like an envelope. 10.Roll out dough into a rectangle, about 18 inches. 11.Fold the dough in thirds, like a letter. 12.Turn dough one quarter turn and roll out into a rectangle, about 18 inches. 13.Fold the dough in thirds, like a letter. 14.Wrap the dough in plastic wrap and refrigerate for 40 minutes. 15.Repeat steps 10-14 two more times. 16.Roll out dough into a 10 by 15 inch rectangle about 1/8 inch thick. 17.Cut dough lengthwise into 1 inch wide strips using a pizza or pastry wheel. 18.Grease cones with unsalted butter. 19.Wrap each strip of dough around the cone, starting at the bottom and overlapping slightly all the way to the top. 20.Pinch the bottom and top to make sure the dough doesn't come unraveled. 21.Place horns, sealed side down, on a baking sheet and refrigerate for 30 minutes. (At this point, you can freeze the horns for later baking or continue with the baking in the next steps.) 22.Preheat oven to 400 degrees. 23.Whisk the egg and tablespoon of water together in a small bowl, set aside. 24.Remove horns from the refrigerator. 25.Brush horns with the egg wash. 26.Sprinkle sugar crystals over the top of the horns. 27.Bake about 15 minutes, or until golden brown. 28.Remove from oven and transfer to cooling rack, leaving cones in for 10 minutes. 29.Remove cones from horns and let cool completely.
• 2. To Make the Cream: 1.Pour whipping cream and sugar into a stand mixer bowl fitted with a whisk attachment. 2.Mix on high speed until stiff peaks form. 3.Fill a pastry bag with the whipped cream. 4.Pipe the cream into the cooled horns.

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.

MUMMY CREAM HORNS

Steps:

• For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove.
• For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
• For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
• To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.

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.

CREME HORN FILLING

Steps:

• Whip ingredients with a mixer. Fill creme horns or cream puffs.