CREAM HORNS
I love making cream horns. They are fun and look so decadent. I ordered my cream horn molds on line. I just googled cream horn molds. They are relatively inexpensive. If you don't have any, you can still make them using ice cream cones wrapped in tinfoil. I looked all over town and couldn't find them anywhere. That was a...
Provided by Linda Griffith
Categories Other Desserts
Time 1h10m
Number Of Ingredients 11
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
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Samaria Moore
[email protected]These cream horns were a bit too dry for my taste.
Rehman Warru
[email protected]I think I overcooked the pastry a bit, but the cream horns still tasted good.
RASEL MOLLA
[email protected]I followed the recipe exactly but my cream horns didn't turn out as flaky as I expected.
Wanid Khan
[email protected]These cream horns were a bit too sweet for my taste, but they were still good.
Lorraine Momela
[email protected]I'm not a big fan of cream horns, but I tried this recipe and was pleasantly surprised. They were actually really good!
KING HuSsAiNi
[email protected]These cream horns were a bit more difficult to make than I expected, but they were worth the effort. They were so delicious!
fethi baher
[email protected]I made these cream horns for a party and they were a huge hit! Everyone loved them.
Steel G
[email protected]Yum! These cream horns were so good. I especially loved the flaky pastry.
ReaToshia Mayberry
[email protected]These cream horns were delicious! The pastry was flaky and the filling was creamy and sweet. I will definitely be making them again.
Tiger Bro
[email protected]I love how easy these cream horns are to make. They're always a crowd-pleaser and they never last long!
Sifiso Patrick
[email protected]These cream horns came out perfect! I followed the recipe exactly and they were a huge success. Thank you for sharing!
Usman gujjar Usman muqeem
[email protected]I've tried many cream horn recipes before, but this one is by far the best! The pastry is flaky and the filling is creamy and delicious. Highly recommend!
Vithuranan Vithu
[email protected]These cream horns were a hit at my party! They were so easy to make and everyone loved them. Will definitely be making them again!