Cream Horns
Cream Horns
This recipe comes from a friend and I have modified this recipe to what is shown for 12 cream horns and I will provide 3 ways to fill them. I used Method 2 after I broke Method 1 (totally my fault, the recipe is certainly valid) and fell back to using Method 2. The family and I loved these! I always thought these would be difficult, just the opposite, and delicious!
Equipment
- Rolling Pin
- Pizza Cutter
- 12 Cream Horn Molds , I used 5 inch molds
- Baking Sheet
- Parchment Paper
- Oven
- Electric Mixer
- Pastry Bag , with large star tip
Ingredients
- 1 package puff pastry, I used a 200 gram (7 oz) frozen block
Cream Filling - Method 1
- 112 grams cream cheese, (4 oz)
- 1 cup whipping cream, cold
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
Cream Filling - Method 2
- 1 cup whipping cream
Cream Filling - Method 3
- 1 can whipped cream
Instructions
For the Pastry
- Preheat your oven to 200° C (400° F), line a baking sheet with parchment paper.
- For my location, I found frozen puff pastry in blocks that need to be rolled, I have not located folded sheets yet. Thaw the pastry according to package instructions. Place the block on a floured surface and lightly flour the top and flour your rolling pin as well. This is the thawed size from the package. The tile is 12x12 inches for reference.
- Rolled thin, roughly to about 9x12 inches. Use a pizza cutter and cut the pastry into about ¾ inch strips, and I was able to cut this into 12 strips. The first piece at the far end was already used on a horn before I took this photo.
- About ½ inch from the pointy end of the mold, wrap a strip of pastry and continue wrapping, overlapping towards the wide end of the mold, press the end that is near the wide end and place on the prepared baking sheet with that seam on the bottom. Repeat until all strips are used. I looked at a lot of cream horn on the internet and it seemed that 5 wraps was the number to have so I went with that.
- Place in the oven and bake for 18 minutes, but keep an eye on them as all ovens heat differently. When they are a light golden brown, they are done, These were perfect at exactly 18 minutes. If not baked properly, they can uncurl if under baked, and stick to the molds if overbaked, and no one likes that.
- Right after the come out of the oven, you need to remove the horns from the molds. Easily done, just hold a mold by the wide end with an oven mitt, and gently push the horn off hold, they will slip right off. Allow the horns to cool completely before filling. Allowing them too cool on the mold may result in horns sticking.
For the Cream Filling - Method 1
- Place cream cheese in a mixing bowl and allow to come to room temp, you want it softened. Beat cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and beat with an electric mixer starting from slow speed increasing to higher speed until mixture is smooth with no lumps. Scrape down the sides of the bowl and mix at high speed until mixture thickens.
- Scrape down the sides again and beat one more time on high speed for 15 seconds.
- Scrape down the sides and add the cold whipping cream. Start beating on low speed and increase to high speed until thicken and frosting like, when it holds its shape. DO NOT OVERBEAT! Now, I was thinking I should beat this for a few more minutes as it was not quite holding the shape I thought it was supposed to, and I overbeat it, if you have ever overbeat whipping cream, it breaks, meaning it separates and looks more like cottage cheese than whipped cream, as did mine. So I came up with Method 2.
- Fill a pastry bag, fitted with a star tip, half full with the whipped cream. Gently hold a horn and insert the tip inside to the end and fill as you draw it out. Place on a serving tray. Repeat with remaining horns.
- Sprinkle powdered sugar over the top of the cream horns, cover and place in the fridge until serving. Serve and enjoy.
For the Cream Filling - Method 2
- Add the whipping cream to a bowl, beat with an electric mixer until peaks form.
- Fill a pastry bag, fitted with a star tip, half full with the whipped cream. Gently hold a horn and insert the tip inside to the end and fill as you draw it out. Place on a serving tray. Repeat with remaining horns.
- Sprinkle powdered sugar over the top of the cream horns, cover and place in the fridge until serving. Serve and enjoy.
For the Cream Filling - Method 3
- This is the quick way to do this. Gently hold a horn and insert the tip inside to the end and fill as you draw it out. Place on a serving tray. Repeat with remaining horns.
- Sprinkle powdered sugar over the top of the cream horns, cover and place in the fridge until serving. Serve and enjoy.
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