Cream Horns

Cream Horns

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I have two versions, one totally handmade and a quickie for those” I just got to have now” moments

Preheat oven to 400 degrees

Egg wash Solution

1 egg yolk

2 tsp milk

whisk together , set side

1 lb. frozen puff pastry

let set out 40 minutes and then form as described in recipe.

Handmade Puff Pastry- allow 24 hours to complete dough

1 cup chilled butter

1 3/4 cups all purpose flour

1/2 cup ice water

Set aside 2 tablespoons butter in the refrigerator till needed. Work remaining chilled butter in electric mixer just till butter is pliable. Roll or pat butter between two sheets of waxed paper to an 8×6 inch rectangle, 1/4 inch thick. Chill thoroughly, at least 1 hour in refrigerator or 20 minutes in freezer. Keep utensils cold in refrigerator or freezer until needed; return before each use. Measure flour into mixing bowl; cut in reserved 2 tablespoons butter with pastry blender till mixture resembles coarse meal. Gradually add ice water, tossing with fork till a stiff dough forms and follows fork around bowl. Shape into ball. Turn pastry out onto lightly floured surface, knead pastry until smooth and elastic. Cover; let rest 10 minutes. On lightly floured surface, roll pastry to 15×9 inch rectangle. Remove top sheet of waxed paper from chilled rectangle of butter; invert butter over one half the pastry. Remove the remaining sheet from butter rectangle.

Fold pastry over butter, sealing edges by pressing down with heel or side of hand. Wrap in plastic wrap; chill at least 1 hour in refrigerator or 20 minutes in freezer. Unwrap . On lightly floured surface, roll pastry to 15×9 inch rectangle, starting from the center just to the edges. Do not flatten edges by rolling over them and pastry should be an even thickness. Brush any excess flour from pastry. Fold dough in thirds; then turn turn and fold into thirds again. Seal edges. Wrap in plastic wrap; chill thoroughly. Repeat rolling, folding and chilling two more times. Roll to 14×8 inch rectangle. With floured sharp knife and cut pastry into strips 3/4 -1/2 inch wide 14 inch long.

With cream horn tubes , lightly oil and then wipe off oil. With the pastry strip , lightly brush strip with egg solution. At a slight angle wrap the tube starting at narrow end. Brush with egg solution and sprinkle with sanding sugar. Place on parchment lined sheet pans and refrigerate for 30 minutes. Bake at 400 degrees for 15 minutes or until golden brown. Let cool slightly and remove tubes. Don’t allow to cool completely before removing tubes. Set aside until ready to fill.

Filling

fruit preserves , your preference

2 tsp. powdered sugar

1 3/4 cup heavy cream

Whip cream and sugar until stiff. Don’t over whip

Feel free and have fun ; add whatever flavoring extracts you like to cream

If using fruit preserves, pipe a small amount from both ends , creating a single line of preserves and then pipe whipped cream.

Assemble by piping whipped flavored cream into both ends of cooled pastry

If chocolate dipped ends are desired, melt dark chocolate , dip ends and set aside to allow to set and then fill with cream etc.

Chocolate Raspberry Cream Horns

Chocolate Raspberry Cream Horns

You will need metal forms called Cream Horn Forms. They are easily found in cookware

stores and online.

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1 lb. frozen puff pastry

sanding sugar

1/2 pint raspberries

seedless raspberry jam

sweetened whipped cream

1/2 cup semisweet chocolate, chopped

1/2 cup heavy cream

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper; set aside.

Thaw puff pastry as directed on box. Roll each sheet out to a 8×14 inch rectangle. Cut 8 (1 inch strips) from each sheet.

Using cream horn forms, lightly spray with cooking spray. Lightly brush the strips with water. Place a cream horn tube at a slight angle starting at small end and roll loosely covering 1/2 of the pastry with the other as you roll. Place rolled cream horns with the forms onto the lined baking sheets. Place in refrigerator to rest for about 15 minutes. Lightly brush the tops with water and sprinkle the cream horns with sanding sugar over a bowl and place sugar cream horns back onto the baking sheets. Bake for about 15 minutes or until golden and puffed. Remove from oven. When cool enough to handle gently remove the metal forms. All pastry to cool completely before filling.

Make the ganache for the inside and out side edge of cream horns by heavy cream just to boil and pour over chopped chocolate. Stir this mixture until combined and shiny. Place a small amount of ganache into the inside of the cream horn ; swirl around and shake out excess. Dip edges of each cream horn in ganche; place in refrigerator to firm up.

Place some raspberry jam in a pastry bag fitted with a plain tip. Pipe an stripe of jam on the inside of pastry. Fill another pastry bag with sweetened whipped cream fitted with a large star or plain tip. Pipe a small amount into pastry and drop a raspberry or 2 into the cream horn. Continue to fill the rest of the cream horn with whipped cream and top with raspberry.