Cream Horn Molds
OK, I bought me some horn molds. They are kinda small. But they were cheap. So I want to learn how to make cream horns. I am going to start with store bought puff pastry. But I need a good recipe for the filling, or any advice on what to do or not to do. Thanking you in advance. CF
Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill : 1 hour
Total Time: 1 hour, 15 minutesYield: Fills 1 standard pastry recipe
•1 ¼ cups whole milk
•3 egg yolks
•¼ cup granulated sugar
•1/8 cup all-purpose flour
•2 tablespoons plus 2 teaspoons cornstarch
•1 teaspoon pure vanilla extract
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
4 c. flour
4 sticks butter
1 c. sour cream
2 egg yolks
Mix butter and flour together. Mix egg yolks in sour ream. Add flour mixture to egg mixture. Knead. Wrap and chill overnight. Roll dough to 1/8 inch thickness. Cut pieces of dough and wrap around 1x5 inch clothespin in foil. Place on ungreased sheet. Bake 375 degrees 7 minutes. Cool.
1 c. milk
6 tbsp. flour
1/4 stick butter
3/4 c. Crisco
4 c. powdered sugar
1 tsp. vanilla
Cook milk and flour until very thick like paste; chill. Mix butter, Crisco, powdered sugar and vanilla; mix with paste mixture. Fill each cookie and sprinkle cookies with powdered sugar. Keep refrigerated.
CREAM CHEESE HORNS
1 lb. butter
1 (8 oz.) cream cheese
4 c. flour
Filling (any kind)
Combine ingredients like pie dough. Roll and shape into squares. Put any kind of filling you want in center. Pick up corners and pinch together. Bake at 350 degrees until brown. Roll in powdered sugar.
1 sheet frozen puff pastry, thawed
1 teaspoon water
Powdered sugar in a shaker
1 cup cream, whipped
1 tablespoon sugar
Fresh fruit such as clementine sections, kiwi, strawberries, blueberries
24 karat gold leaf (optional)
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.
Dang Girl, I knew you would come through. I am over whelmed. And really delighted. Thank you Mama. CF
You're very welcomed!
Mocha-Filled Cream Horns
1 recipe Puff Pastry Dough or one 17-1/4-ounce package (2 sheets) frozen puff pastry, thawed
1 egg white
1 tablespoon water
1 tablespoon sugar
1 recipe Mocha Pastry Cream (see recipe below)
1. Prepare and chill Puff Pastry Dough. Line a baking sheet with parchment paper or plain brown paper.
2. On a lightly floured surface roll the puff pastry dough into a 16x12-inch rectangle. Using a sharp knife, cut pastry lengthwise into twelve 16x1-inch strips. (If using purchased pastry, unfold and roll each sheet into a 12x10-inch rectangle. Cut each sheet into twelve 10x1-inch strips. Press 2 strips of purchased pastry together at ends to make a long strip; repeat with remaining strips.)
3. Wrap each strip of dough around a well-greased cream horn mold or 3/4-inch-wide cannoli tube. Overlap layers slightly and press gently. Place 1 inch apart on the prepared baking sheet. In a small bowl beat egg white and water using a fork; use a brush over pastry. Sprinkle with the sugar.
4. Bake in a 425 degree F oven for 15 to 20 minutes or until golden for Quick-Method pastry (12 to 15 minutes for purchased pastry). Transfer to a wire rack. While still warm, slightly twist the molds and remove from pastry horns. Cool on a wire rack.
5. Prepare Mocha Pastry Cream; chill. Spoon cream mixture into a pastry bag fitted with a large star tip (about 1-inch opening). Pipe cream into each horn. If desired, chill up to 1 hour. Makes 12 cream horns.
Mocha Pastry Cream
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups half-and-half or light cream
4 ounces semisweet chocolate, chopped
1 tablespoon instant coffee crystals
4 egg yolks
1 teaspoon vanilla
1/2 cup whipping cream
In a heavy saucepan stir together sugar, all-purpose flour, and salt. Gradually stir in half-and-half or light cream; semisweet chocolate, chopped; and instant coffee crystals. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Gradually stir about half of the hot mixture into 4 beaten egg yolks. Return all of the yolk mixture to the saucepan. Bring to a gently boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Transfer to a bowl. Cover surface with plastic wrap. Cool slightly. Chill 2 to 3 hours or until cold (do not stir). In a chilled small mixing bowl beat whipping cream until soft peaks form. Gradually fold whipped cream into cooled pastry cream; chill well before using.