Dang Girl, I knew you would come through. I am over whelmed. And really delighted. Thank you Mama. CF:)
You're very welcomed!
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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.
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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.